Grilled Lamb: Tips for Perfection
Thick cuts like ribs or fast-cooked joints are ideal for grilling, while shoulder or leg cuts are better for slow cooking over indirect heat. Whole ribs can be cooked and then divided into portions. The unique aroma of lamb, enhanced with various herbs, makes it perfect for barbecuing. For improved flavour, marinate the meat for an extended period. Legs and shoulders are also excellent choices.
Tips for Perfect Grilled Meat
Once you’ve selected your meat and cut, follow these guidelines for the best results:
Avoid cutting the meat right after removing it from the grill. Let it rest for at least five minutes to allow the juices to redistribute, ensuring a tastier result.
Even though grilling might seem simple, it’s crucial to ensure the meat remains juicy. Aim for a golden exterior and a moist interior by cooking over medium-high heat initially, then reducing to a gentler heat.
Only place the meat on the grill when the bars are hot.
