La-la-la-lamb on the BBQ. The smell and anticipation is enough to make us sing.

Smoke: Time to kick it up a notch
Some people get the impression that you need to be a grill guru with years of experience to know how to add smoke to the grilling process. It’s easier than you think and is definitely worth the taste. Hickory or applewood woodchips work well with lamb. Simply add a handful to each side of the BBQ.

Is it done yet?
The most reliable way to tell if meat is done to your liking is to use a meat thermometer. See our doneness tips.

Patience: Why you’ll need it
Patience is staring at a perfectly chargrilled leg of lamb and not digging in as it “rests” before carving. This is one step in the process you don’t want to skip as resting helps ensure your meat is tender and juicy. Allow the meat to rest for about 10 minutes, then slice against the grain.

Let’s get roasting
Try Adrian Richardson’s Slow Roast Leg of Lamb BBQ Recipe or Heat Beads® user Tony Grigg’s Marinated Lamb BBQ Recipe (with a unique marinade of coriander, mint, yoghurt & chickpeas!).

*Image copyright Good Chef Bad Chef