The Basics of Lamb

Similar to beef, nothing tastes quite like lamb when cooked on a barbecue.
To cook smaller cuts of Lamb, eg chops, cutlets, fillet, backstrap, kebabs or mince - place on a preheated oiled plate (griddle) or grill over direct heat. The plate (griddle) or grill should be preheated on high, then reduced to medium - low to complete cooking.

Cooking times will depend on a number of factors including food thickness and whether the food has been marinated. Larger cuts of Iamb are best cooked on either the rotisserie, in a baking dish, or roast holder within a baking dish.

Cooking Times

As a guide to cooking times allow 45-55 minutes per kg (20-25 minutes per 1b) at approximately 180°C (355°F). Two burners on medium with the roasting hood down produces approximately 195°C (385°F) for the 3, 4 and 5 burner model. Two burners on medium for the 2 burner model produces approximately 205°C (400°F)