Perfect BBQ Lamb everytime Perfect BBQ Lamb everytime

Perfect BBQ Lamb everytime

Bored of the usual BBQ go to favourites; beef burger or hot dog serve ­ – then give BBQ Lamb a try. Perfect for the Summer, Barbecue Lamb is a tasty alternative that is so versatile – Burgers, Chops, Kebabs, Ribs… there really is so much choice! Check out our helpful hints and tips to make sure you are King or Queen of the barbie this summer.

Best lamb cuts for the BBQ

Barbecuing is not only a great way to entertain, but it’s a great way to experience new flavours and experiment with different cuts to maximise your BBQ’n credentials. Our farmers recommend Steaks, fillet/tenderloin, loin chops, leg chops, chump chops, spare ribs and lamb cutlets as their top lamb cuts for BBQ this Summer.

Top Tips for BBQ lamb

1. Brush the lamb in oil or marinade BEFORE adding to the BBQ

Marinating meat whilst it’s cooking can cause the BBQ to flare, instead coat the meat in oil or marinade before and whilst it cooks using a brush. Try to refrain from basting during the last few minutes as it allows meat to get slightly crispier.

2. Turn up the heat

Hold your hand about five inches above the grill and count how many seconds you can hold it there comfortably.

5-6 seconds: Your grill is at about 120-degrees, which is equal to low heat.

3-4 seconds: Your grill is at about 175-degrees, which is equal to medium heat.

1 second: Your grill is between 230-degrees and 260-degrees, which is equal to high heat.

Most grilling is done over medium to high heat, the barbecue should be hot enough to sizzle the meat as it makes contact with the plate or grill.

3. Use tongs rather than a barbecue fork to turn the meat

When you BBQ don't turn the meat too often, the rule is - turn meat once only. Use tongs to turn the meat, not a barbecue fork as piercing the meat will drain the juices onto the grill or barbecue plate. Let it cook on one side until moisture appears, then turn once only.

4. Rare is soft, well done is very firm

Always rest meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest the meat will lose less juice when you cut it and when you eat it the meat will be juicier and tastier.

Why not try lamb chops, lamb skewers, lamb burgers, lamb steak sandwiches or even lamb kebab. More meal inspiration check out our recipe page.