Grilled Lamb Recipes

1. The trick to delicious lamb recipes is to not go overboard with the herbs.

Garlic, rosemary, thyme, oregano, salt, pepper, and lemon zest are all seasonings that will compliment this type of meat without overwhelming it.

2. The gaminess flavor that is often attributed to this type of meat actually comes from overcooking it. When grilled properly, the flavor of lamb can really stand on its own. So a meat thermometer is a must.

Grilling Tip:
For optimum moisture and flavor without gaminess grill lamb until it reaches an internal temperature of 135 degrees F.

If you like your meat well done then go for 155 degrees F. But first, soak it in milk 1 hour before grilling. This will reduce the gaminess flavor.

3. Shoulder roasts, ribs, and larger cuts over 2 lbs like whole leg of lamb should be grilled over indirect heat.

Tougher cuts like lamb shank (foreleg) should be grilled low and slow to help the fibers soften. Marinating for a long period of time will also help to tenderize the meat.

Depending on what type of cut your lamb recipe calls for, the grilling times and temperature can vary widely. This guide should help:

Ground Lamb, Chops, Rack, Sirloin, Tenderloin
Direct, Medium-high heat
(400 - 425 degrees F)

Leg, Roast, Breast (riblets)
Indirect, Medium heat
(300 - 350 degrees F)

Shoulder, Shank, Spring Lamb
Indirect, Medium-low heat
(250 - 300 degrees F)

For specific times and techniques check out our recipes.

How To Cook BBQ Lamb Video