General
Lamb Cooking Tips
As
with all barbecue food, the cooking times can only be approximated due
to the thickness of the lamb meat which can affect the duration of
cooking. It will take longer to cook a thick piece of lamb than it will
a piece of the same weight but one that is considerably thinner.
The
distance that the lamb meat is from the heat also has an effect on the
cooking time; the closer the meat is to the heat on the grill, the
quicker it will cook. A final factor to consider is the weather. It
will take longer to barbeque lamb on a cold day than it will on a
warmer day, so allow any extra time to cook the lamb if neccessary.
Nex
time you are barbecuing a large joint of lamb it is very important to
ensure that it is well cooked on the inside. The easiest way to check
whether the lamb is cooked properly or not is to use a meat
thermometer. Be sure to push the thermometer into the thickest
part of the lamb.
Once your barbecue lamb is cooked, move it to a wooden board and cover
it with a piece of or grease-proof paper (otherwise known as butchers
paper).
Like any meat, you will get the best results from your lamb by resting
it for 5 to 10 minutes before serving. This will allow the juices to
soak back into the joint making it moist and easier to
carve.
BBQ
Lamb Cooking Times
| Lamb Cuts |
Cooking
time |
|
|
| Steaks |
|
Leg
(bone-in and boneless)
Chump, shoulder, loin
2cm (¾inch) thick |
For
each side allow: 4-6 minutes |
|
|
Leg
(bone-in and boneless)
Chump, shoulder, loin
2cm+ (1inch+) thick |
For
each side allow: 6-8 minutes |
|
|
| Chops
and Cutlets |
|
|
|
Loin,
chump, cutlets
2cm (¾inch) thick |
For
each side allow: 6-8 minutes |
|
|
Burgers
1-2cm (¼-¾inch) thick |
For
each side allow: 4-6 minutes |
BBQ Lamb Grilling Tips
A fast, dry alternative to
pan-frying for cooking tender cuts, using intense radiant heat either
above or below the meat. Char-grilling or barbecuing seals the meat
juices by forming a crust on the surface of the meat.
The
meat must be basted with a prepared glaze, butter, oil or reserved
marinade mixture.
This
gives a distinctive flavour to your beef or lamb and keeps the meat
moist and succulent. Only turn your steaks once during cooking; leaving
them to cook untouched will produce juicier results.
Under
The Heat
Cook
the food under a heated element such as a conventional electric or gas
grill.
Over The Heat
Brush
the meat lightly with oil and ensure that the grill rack is pre-heated.
Place the grill rack over gas or charcoal grill or barbecue.
Between Heat
Place
the meat between heated grill bars (such as vertical toaster or grill.)
This employs radiant heat, convection heat or both.
Grilling Lamb Chops
Regardless
of the cut, however, the best way to cook a lamb chop is
to grill it. Before cooking lamb chops, allow the meat to reach room
temperature. By keeping the temperature of the meat even with the air
temperature, the meat will not char as quickly or readily as it would
if the meat were cold. And less charring means less sticking to the
grill, which equals fewer ruined chops.
You
can sprinkle the chop will a few herbs or salt and pepper before
grilling, of course, but lamb chops are generally so flavorful you
needn’t bother. Just set a few spice shakers on the table, and let
everyone choose their own level of seasoning.
BBQ Food Cooking Tips
To
get the best flavour and enjoyment from your barbecued food we have
prepared a guide to show you how to hone your BBQ cooking skills with
our barbecue
food cooking tips.
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