Lam

Kotelet ca. 2,5 – 3 cm dik
Direct / Indirect 180°C
10 – 12 min.
Medium 55 – 58°C
Well done 70 – 72°C

Lamsbout ca. 1,7 kg
Indirect 140 – 160°C
55 – 65 min.
Medium 55 – 58°C
Well done 70 – 72°C

Lamsrack 500 – 600 gr
Direct / Indirect
15 – 20 min.
Medium 55 – 58°C
Well done 70 – 72°C

Lam rib
Indirect 140 – 150°C
75 – 90 min.