Recipes and tips to make your lamb barbecue even more delicious

If you have a barbecue many times, the menu can get a bit repetitive. In that case, why not try grilling lamb? It'll make you feel a little more luxurious!
There may not be many people who regularly grill lamb at barbecues, so this time we will share some tips on how to enjoy lamb at a barbecue.

Lamb barbecue: which cuts to choose and preparation tips

Lamb refers to the meat of young sheep under one year old, while sheep over one year old is called mutton. Lamb has less of the distinctive sheep smell than mutton, making it easier to eat.
There's no particular preparation required, but the key is how you defrost it! Just put it in the refrigerator and wait 1-2 days, and this is the most important point for enjoying it to the fullest.

Lamb shoulder slices

Thawing time: 2 days in the refrigerator
The shoulder meat has a good balance of fat, allowing you to enjoy the delicious flavors of both the meat and the fat.It comes sliced and can be used immediately in stir-fries or shabu-shabu.

Lamb chops

Thawing time: 2 days in the refrigerator
Lamb chops are pieces of lamb loin meat cut off from the bone. They are used in stewing and grilling. Lamb chop steaks look gorgeous.

Lamb spare ribs

Thawing time: 1 day in the refrigerator
Like pork, spare ribs are bone-in meat that can be used in stews or marinated in a seasoning liquid to make "seasoned meat" for barbecues.

Lamb T-bone

Thawing time: 1 day in the refrigerator
T-bone is a type of lamb cut with a T-shaped bone. It has both the tenderloin and loin meat on either side of the bone. Both the tenderloin and loin are tender cuts, so it is recommended to cut them into steaks.

In terms of nutrients, lamb contains B vitamins necessary for energy metabolism and vitamin E, which has antioxidant properties. In addition, lamb contains a type of amino acid called L-carnitine, which is a nutrient that helps burn fat.

Also, although lamb may appear to have a lot of fat, this fat is rich in unsaturated fatty acids, which also help improve cholesterol levels. For this reason, lamb can be said to be the perfect meat for maintaining health and dieting.

Tips for grilling lamb to a rosy brown on a barbecue

Not just lamb, but any meat will become tough and difficult to eat if it is cooked too long. It is recommended to cook lamb chops and T-bones in particular until they are medium done (cooked through but still slightly pink on the cut).

The ideal way to cook lamb is to brown it on the outside and cook it through to a faint pink color, known as "rosé." Let's take a look at some tips for cooking lamb perfectly on a barbecue.

1. Remove the meat from the cooler and let it sit for about 30 minutes to return to room temperature.
2. Reduce heat to medium. Place the meat on the grill, sprinkle with a little salt and pepper, and cook slowly for about 3 minutes on each side.
3. Flip and cook for another 3 minutes.
4. Once both sides are browned, remove the meat to a plate and press the center with your finger. If it feels elastic enough to push back against your finger, wrap it in aluminum foil and leave for about 5 minutes. If it is not cooked enough, cook each side for another minute.
5. Lamb also goes well with fruity and sweet sauces. Why not try making an instant fruit sauce by mixing 1 tablespoon of your favorite jam with 1 teaspoon of soy sauce? (The photo shows a blueberry jam sauce.)

Recommended easy recipes to make lamb even more delicious

Lamb shoulder slices...Fresh lamb Jingisukan (serves 2-3)

Heat oil (1 tablespoon) in a frying pan over medium heat and fry bite-sized cabbage (2 leaves), 5mm thick slices of onion (1/2), strips of carrot (1/6), and 1/2 bag of bean sprouts. After frying for about 3 minutes, place sliced lamb shoulder (250g) on top of the vegetables, cover, and let sit for 5 minutes. Serve with your favorite sauce.

Why not try making your own Jingisukan, a famous Hokkaido local dish? It can be easily made in a frying pan, but if you're using it for a barbecue, prepare a griddle and steam the lamb using the steam from the vegetables.

Lamb tongue ajillo

Put olive oil (4 tablespoons), chopped garlic (3 cloves), lamb tongue (100g), and rosemary (1 sprig) into a skillet and simmer over medium heat for about 7 minutes. Once the lamb tongue is cooked through, sprinkle with salt (2 pinches) and serve on a baguette.
The lamb tongue has a crunchy yet soft texture similar to gizzard, with a subtle lamb aroma. Once you try it, you'll be hooked.

T-bone & Cut Lamb Chop...Buffalo Lamb (Serves 2-3)

Place a T-bone or lamb chops (approximately 250g) in a thick, airtight bag, add 100g of The Meat Guy's Original BBQ Sauce, and let it sit for one hour to overnight (we recommend letting it sit for a longer time, as the flavor will develop better!). Then, cook slowly over low to medium heat, being careful not to burn it, and it's done.
The sweet and spicy Meat Guy Original BBQ Sauce is a versatile condiment! We recommend you try it.

Break the monotony of your barbecue with these easy lamb recipes!

Above are some recipes and cooking methods for barbecuing lamb. The lamb sold at The Meat Guy is characterized by its mild flavor and ease of eating, so even people who don't like mutton may be able to eat it. Also, eating it at a barbecue makes the meat even more delicious!

Products used in this recipe

Lamb chops New Zealand WAKANUI spring lamb
Boneless Lamb Shoulder Block 1kg (Large chunk of lamb shoulder meat)
Australian Lamb T-bone Steak
Lamb short loin block
Meat Guy Original Lamb Rub Spice
New Zealand lamb tongue, bite-sized