Before hitting the barbecue
- Take the lamb from the fridge 10 minutes before barbecuing, so the lamb is the same temperature throughout the cut and cooks evenly.
- If you wish, season it with ground salt and pepper.
- If the meat has been marinated pat it dry with paper towel.
Essential tips for barbecued lamb recipes
- Coat the lamb in oil instead of adding oil to the barbecue grill or hotplate.
- Ensure the barbecue is hot before you cook; the lamb should sizzle as it makes contact with the heat.
- Let it cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn the meat.
- With practice, you can judge the meat’s readiness by touch. Rare is soft, well done is very firm. Rest the lamb for a few minutes before serving.
Is the barbecue too hot? Or not hot enough?
It’s important to preheat the barbecue to hot before cooking. The lamb should sizzle when it hits the barbecue, turn the heat down to moderately high if it begins to cook too quickly.
A little leftover?
Turn your lamb barbecue leftovers into a nutritious lunch, lamb makes a delicious salad, wrap or sandwich. Click here for more great leftover ideas for school lunches.