Friday, October 17, 2014

Roast Leg Of Lamb Cooking Tips For Aspiring Barbecue Masters

roast leg of lambWe’ve blogged about lamb roast recipes lately and we thought that it will be helpful to share some buying and cooking tips as well. Lamb meat isn’t cheap and it’s pretty intimidating to cook for many. But before you lose confidence in your barbecue skills, know that there’s really nothing to worry about. As long as you’re cooking fresh meat; incorporating beautiful flavors and using an excellent grill, your dish should turn out fine. So if you’re thinking about serving roast leg of lamb to your loved ones this weekend, read these tips first.

Buying Your Lamb

1. Remember that lamb is usually sold featuring the upper part of the leg or the thigh only. It doesn’t include the lower leg. However, if you would love to get the shin or the shank (as what butchers call it), you may actually order.

2. Choose whether you want it boneless or the otherwise. If you’re worried about the complexity of carving the meat, you can go for boneless since it’s relatively a breeze to slice. On the other hand, keeping the bone in gives the meat extra flavor.

3. Only buy from a trusted butcher. Remember, lamb is expensive so you might as well ensure that you’re getting your money’s worth. Also guarantee that the meat you’re buying is market weight. Meaning, it’s not too young and not too old.

Prepping It Up

1. Lamb already has strong flavors in it. But if you want to make it even more delightful, use a delicious marinade. Some of the best ingredients to marinate lamb in include garlic, lemon and herbs such as cilantro and rosemary.

2. Marinating your meat for 4 to 6 hours is already sufficient. Some chefs say that since it’s already tender, there’s really no need to soak it overnight because it may end up tougher than it’s supposed to be. So just be careful when following recipes.

3. When grilling your lamb over direct heat, make sure that you’ll use a wet marinade. This way, you can discard the sauce and the meat won’t have any solid ingredients left on it that may burn and give it a bitter taste.

4. If you’re cooking the meat on indirect heat, you can add onions, herbs and spices in the pan. Doing so will make it tastier.

Tips On The Grill

1. It is a good thing to grill your lamb over high heat. This way, its surface will end up crusty while the inside is juicy and moist. You should note though that if you’re not using our rotisserie, you have to turn your meat every 5 minutes to prevent burning and to let it cook evenly. Also make sure that you’ll move it to the cooler side of the grill after 15 minutes.

2. You can cook your lamb depending on your preference.  Here’s an internal temperature guide you can follow:

*  Rare – 125 degrees Fahrenheit

* Medium Rare – 130 to 135 degrees Fahrenheit

* Medium – 135 to 140 degrees Fahrenheit

* Well-Done – 155 to 165 degrees Fahrenheit

3. Before carving your lamb leg, let it rest for about 20 minutes first. This span of time allows the juices to flow back into the meat.

Just take these roast leg of lamb cooking tips to heart and you’ll grill your dish perfectly. Get our lamb roast, beef chuck roast, smoked salmon, pork belly recipe and chicken drumstick recipes by visiting our website! And to get the best results, only use the best barbecue grill in town! Call La Caja China now at 1-800-338-1323 if you still don’t have our amazing roasting box!

Learn more about your La Caja China! Watch our video as our very own Roberto Guerra briefly talks about our grill’s history.

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