1. WOODEN SKEWERS OUT, ROSEMARY SKEWERS IN
A hack that will make everyone, including yourself, reposition your poll place in the family as genius. Rosemary and lamb are the perfect pair so why not utilise the sturdiness that a sprig of rosemary offers by using it as the skewer for your lamb kebabs. This serves a triple purpose – it infuses the meat with lots of flavour during the cooking process, prevents the meat falling through the grill and it looks great.
2. THINK BEYOND BURGERS
Ok, so lamb burgers are great on the BBQ but there are so many other lamb cuts which work well too. Want to wow your family with something truly different? Try our Harissa and Honey Grilled Lamb Shoulder recipe (https://www.trylamb.ie/recipes-1/chargrilled_shoulder-of-harissa-honey-lamb) or Grilled Lamb with Beetroot, Honey and Lemon Dressing (https://www.trylamb.ie/recipes-1/grilled-lamb-with-beetroot).
3. MARINATE AND WAIT
Marinate, marinate, marinate! We can’t say this enough! All meat (especially lamb) tastes better when marinated. Fact! For the best results, marinate your meat the night before to ensure all those yummy flavours are fully absorbed into the meat making it tender, juicy and flavoursome. Be experimental with your marinades. Lamb is so versatile and is great at holding flavour, from spicy to savoury and everything in between, there really is something for everyone.
4. TIMING IS KEY
For the traditional charcoaling grillers out there, we all know the most important aspect of lighting your barbecue is to give yourself plenty of time, as it can take anything from thirty-minutes to an hour before it is ready for cooking. Top tip – the BBQ will be good to go once the coals are grey and ashy. It’s also worth noting that the easiest way to control the amount of heat reaching your meat is to simply raise or lower the grid. For that authentic smoky flavour, you can also throw a few small pieces of wood into the charcoal. For those of you cooking on gas, well the power is in your hands. Control the temperature with the control of the knobs and set it to your desired heat.
5. TRIM THE FAT
Keeping the fat on is tempting, but when BBQ’n this creates a lot of smoke and can become a real hazard when trying to grill. We recommend removing the fat. If you are worried that this will cause the meat to lose flavour then check out our tip above and marinate your meat for maximum flavour.
6. PUT A LID ON IT
One way to keep your meat moist as you barbecue is to embrace your lid. Closing the lid helps to keep your meat moist and it will also avoid flames from appearing, reducing the risk of having burnt or blackened meat. Plus, the heat will be better distributed, and your meat will cook better.
7. GET THE PERFECT GRILL MARKS
Of course, it’s important that your meat tastes incredible, but ensuring it looks great is also crucial. Presentation is one way to make your meat more Instagrammable with those aesthetically pleasing criss-cross grill marks. This can be achieved by thinking of your barbecue as a clock and angling your meat at ten o’clock. Cook halfway through, then flip and angle towards two o’clock for criss-cross perfection.
So, there you have it folks, our top tips to ensure maximum street cred for your BBQ’n skills. Make sure to keep following us on social for yummy recipe ideas for cooking with lamb.
Lamb. Try it, love it.