Lamb cooking time varies according to the cut, the weight of the meat and whether there is a preference for rare, medium or well-done meat. For slow-roasting lamb cuts, we recommend cooking the meat at 150-170 degrees for 2 hours depending on the weight. The shanks and shoulder make for excellent cuts suited to slow-cooking. For chops, ribs, steaks and kebabs, we would recommend grilling these cuts quickly, over high heat. Marinating or using a rub provides extra flavour and for the best results every time, we recommend using a meat thermometer like the Meater+.