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Grilling Beef and Lamb

Many tender cuts of beef and lamb can safely be grilled to medium rare, to maintain the most tender, juiciest quality of the meat. If you prefer medium or medium-well doneness, simply lengthen the cooking time following suggested timings. Check often to avoid overcooking the outside of the meat. Less tender cuts, such as a beef rolled rump roast, require longer cooking to tenderize. Grill to at least medium or it will not be tender. Use a meat thermometer to check the doneness of roasts, inserting it into the thickest portion of the meat: 145° F. for medium rare 160° F. for medium 170° F. for well done. For ground meat patties, cook until meat juices are no longer pink and no pink remains in the meat.

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