How Much To Buy:
For chops and other bone-in cuts, you'll need about 1/3 -1/2 pound per person. For boneless leg of lamb, 1/4 - 1/3 of a pound should do it.
Which Cuts To Select:
The most popular cuts of lamb for the barbeque are the leg of lamb, boned shoulder, loin, rack, ribs, steaks and chops. If you get a
shoulder or leg chop you'll need to use a marinade to make it tender.
Keeping it Moist:
Lamb is a fairly lean meat and, with fat removed, it can easily dry out during cooking.
The secret to barbequeing lamb is in the marinating. We recommend an oil-based marinade, which will ensure the meat is juicy and tender.
If desired, make some additional marinade for basting during cooking. Marinate overnight for best results.
Perfect Lamb Chops 101:
Chops: Cook the lamb on medium heat, basting as you cook, turning the lamb only once with tongs (piercing the lamb with a fork will
lose valuable juices). 3-4 minutes per side should do it. DO NOT OVERCOOK, unless you want a dried out chop! Cover the meat in foil
and let it rest for about 5 minutes to let the juices settle.
