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Cooking to desired rareness

Butterflied BBQ lamb

Handy hints

Seasoning your Lamb:

• Season at the last minute - if adding salt, or salt/spice mixtures do this immediately before cooking. If salt is left on the meat surface it draws out the juices.
• If cooking with spices - be careful not to burn. Drizzle with a little olive oil before cooking to prevent burning dry rub ingredients.
• Fry spices until just aromatic and remove from the heat immediately to prevent burning. Spices will continue cooking for a while as they cool.

Cooking your Lamb:

• Just like red wine, red meat needs to time to ‘breathe’ which is why it’s important to remove the lamb from its packaging before cooking. Within minutes meat will regain its cherry red colour – known as blooming.
•  The secret to cooking red meat is in the resting - before and after cooking, allowing the meat to relax and re-absorb its juices, enhancing tenderness.
• Use a suitable sized pan so your meat is not ‘crowded’ during cooking, which reduces temperature and slows the cooking process.
• Try to cook below the desired degree of rareness as cooking will continue after you remove your meat from the heat.
•  Overcooked meat will become tough. Avoid this by cooking the vegetables separately or adding the meat later in the cooking process.
• Roasting on a rack within the oven allows heat to circulate and brown meat evenly.
• Rare meat is soft to touch with deep red juices; well done meat is firm to touch with clear juices.
• When serving, always slice your meat across the grain to help maximise tenderness.

BBQ Tips:

• Ensure the barbecue is hot before you cook; your meat should sizzle as it makes contact with the plate or grill.
• Coat your red meat in oil instead of adding oil to the barbecue grill or hotplate.
• Allow the meat to cook on one side until moisture appears, then turn once only. Use tongs rather than a barbecue fork to turn during cooking.