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cooking guidelines - simple control • 18
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 4 - BEEF, LAMB, VEAL
ITEM >
LAMB, LEG LAMB RACKS (FRENCHED) RECIPE
SIZE OF MEAT
Lamb Leg, Boneless, Tied:
8 to 11 lb (4 to 5 kg)
Lamb Rack, Roast Ready, Single,
Frenched: 7-bone
INSTRUCTIONS
Season as desired and place directly on
wire shelves.
Season as desired. Place racks on
sheet pans with icing racks inserted
in pans.
SUGGESTED PAN
None Sheet pan
NO. OF SHELVES
500
750
1000
2
2
3
4
4
none
ITEMS PER SHELF
500
750
1000
2 roasts
6 roasts
4 roasts
1 half-size sheet pan
1 full-size sheet pan
1 full-size sheet pan
MAX. CAPACITY
500
750
1000
4 roasts up to 40 lb (18 kg)
12 roasts up to 100 lb (45 kg)
12 roasts up to 100 lb (45 kg)
4 half-size sheet pans
4 full-size sheet pans
4 full-size sheet pans
VENT POSITION
One-half open One-half open
COOK TEMP
250°F (121°C) 250°F (121°C)
HOLD TEMP
rare: 140°F (60°C)
medium rare: 140°F (60°C)
medium: 150°F (66°C)
medium well: 160°F (71°C)
well: 160°F (71°C)
160°F (71°C)
COOK TIME
10 minutes per pound for the first roast
(22 minutes per kilogram) plus add 15
minutes for each additional roast.
1-1/2 hours
Full Load
MIN. HOLD TIME
2 hours 1 Hour
MAX. HOLD TIME
10 hours 4 Hours
OVERNIGHT
COOK/HOLD
Optional Not Recommended
FINAL INTERNAL
TEMPERATURE
rare: 130°F (54°C)
medium rare: 135°F (57°C)
medium: 145°F (63°C)
medium well: 150°F (66°C)
well: 160°F (71°C)
135° to 140°F (57° to 60°C)
ADDITIONAL
INFORMATION
— —
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to
variations in product quality, weight and desired degree of doneness, the cooking time may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.