The Basics of Lamb
Similar to beef, nothing tastes quite like lamb when cooked on a
barbecue. |
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To cook smaller cuts of Iamb, e.g. chops, cutlets, filet, backstrap, kebabs or mince - place on a preheated oiled plate (griddle) or grill over direct heat.
The plate (griddle) or grill should be preheated on high, then reduced to medium - low to complete cooking.
Cooking times will depend on a number of factors including food thickness and whether the food has been marinated.
Larger cuts of Iamb are best cooked on either the rotisserie, in a baking dish, or roast holder within a baking dish.
Cooking Times
As a guide to cooking times allow 45-55 minutes per kg (20-25 minutes per 1b) at approximately 180°C (355°F). Two burners on medium with the roasting hood down produces approximately 195°C (385°F) for the 3, 4 and 5 burner model. Two burners on medium for the 2 burner model produces approximately 205°C (400°F) |
Roasting Lamb on the Rotisserie
This method of cooking lamb requires little attention and cooks
the meat to perfection. Follow the simple steps below for
trouble free spit roasting. |
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- Prepare your roast according to the recipe.
- Slide the roast onto the rotisserie and secure.
- Adjust the counter balance so that the spit rotates smoothly. Place the rotisserie onto the preheated barbecue. Adjust the settings for indirect cooking with the outside burners on medium and the inside burners off. Turn the rotisserie on and close the roasting hood.
- To keep the meat moist during cooking, place a drip tray with a little water and wine immediately under the rotating roast. Many recipes also require frequent basting during cooking.
- Check for doneness with a meat thermometer
- When the roast has been cooked and removed from the rotisserie, place it in a warm position and let stand for 15 minutes before carving. This not only makes it easier to carve, but helps retain the juices when serving.
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Using a Baking Dish For Lamb
Again this method of barbecuing lamb requires little attention
and produces excellent results, provided you follow a few simple
instructions. |
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- Prepare the roast according to the recipe.
- Place the roast in a baking dish or the special BeefEater roast holder within a baking dish. Place the dish onto the unlit centre section of a preheated barbecue. Adjust the burners for indirect cooking with the outside burners on medium and the inside burners off and close the roasting hood.
- Baste frequently during cooking or as prescribed in the recipe
- Test for doneness by using a meat thermometer.
- When the roast has been cooked, place in a warm position and let stand for 15 minutes before carving.
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