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Lamb on the Grill

Leg or shoulder slices, chops or racks of lamb are all excellent barbecued!

Barbecued lamb is an all-time classic!

Lamb is more flavourful and tender when marinated for at least one hour, and better still if marinated for six to eight hours.Yogurt and sour cream marinades are heavenly with lamb!

Fresh and dry herbs : rosemary, thyme and mint

Spices : cumin, cardamom, curry

Condiments : olive tapenades, mustards, citrus zests and garlic

Lamb is at its flavourful best when served pink.

  • 3 to 5 minutes on each side should be enough for two-centimetre-thick cuts.
  • Lamb contains sufficient fat and it does not need to be barded before grilling.
  • When grilling lamb chops, it is a good idea to make a few incisions in the fat (not the flesh) bordering the meat to prevent curling and ensure even cooking.
  • Lamb should always be served as warm as possible; plates and platters should also be warm. This prevents the fat from congealing, which is not very appetizing.

Barbecue grilling basics

Always cook meats as far away as possible form the source of heat.

When using a gas barbecue, this can be done by lighting the burner on one side to maximum heat and cooking the meat on the unlit side, with the cover down.

When using a charcoal barbecue, arrange the charcoal around the sides and grill the meat in the center of the grill, with the cover down.

For beautiful markings on your grills, rotate the meat one quarter turn clockwise midway through cooking on each side.

Before serving, always check the degree of doneness with a meat thermometer, particularly hamburger and tenderized meats.

Once the meat is cooked, it should be wrapped loosely in foil and left standing for 5 minutes or so. This allows the fibres to relax and the juices to circulate through the flesh for maximum taste and tenderness.

Internal temperatures of cooked lamb

  • 63° C (145° F) - Rare
  • 70° C (160° F) – Medium pink
  • 77° C (170° F) – Well done
  • 70° C (160° F) - Ground lamb patties


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