How to guide: Grilling and barbecuing
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.
Lamb Cuts | Cooking Time |
Steaks | |
Leg (bone-in and boneless) Chump, shoulder, loin - 2cm thick | For each side allow: 4-6 minutes |
Leg (bone-in and boneless) Chump, shoulder, loin - 2cm+ thick | For each side allow: 6-8 minutes |
Chops or Cutlets | |
Loin, chump, cutlets 2cm thick | For each side allow: 6-8 minutes |
Burgers 1-2cm thick | For each side allow: 4-6 minutes |