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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.
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Basic Lamb Cooking Tips