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/p>
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.
