Throwing Your Own Australian Lamb BBQ
As with an American BBQ, selecting the right kind of meat is the first step in the process. You can grill nearly any cut of Australian Lamb, from tender cuts like loin chops to a classic butterflied leg of lamb, or denuded top sirloin for lamb kebabs. Whichever you choose, it’s best to sear your meat quickly on both sides to start, to create a flavorful crust and to seal in the juices. After this, resist the urge to flip too often to avoid drying out the meat. Flip only once and avoid pricking the meat to keep juices in.
Throwing Your Own Australian Lamb BBQ As with an American BBQ, selecting the right kind of meat is the first step in the process. You can grill nearly any cut of Australian Lamb, from tender cuts like loin chops to a classic butterflied leg of lamb, or denuded top sirloin for lamb kebabs. Whichever you choose, it’s best to sear your meat quickly on both sides to start, to create a flavorful crust and to seal in the juices. After this, resist the urge to flip too often to avoid drying out the meat. Flip only once and avoid pricking the meat to keep juices in.
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