Barbecue Lamb Recipes

Go straight to the barbecue lamb recipes shown below, or read the cooking guidelines on this page.

Barbecue Minted Lamb Steak

Barbecue Morrocan Lamb Kebabs

Tandoori Boti Kebabs

Chilli and Mustard Crusted Leg of Lamb

Sizzling Valentine Steaks

Lamb Kefethes

Sticky Lamb Cutlets

Charred Couscous Pepper Cups

Persian Lamb

Cooking Guidelines


The cooking times below are given as a guide for barbecue lamb recipes. As with all barbecue cooking, the times can only be approximate because the thickness of the lamb meat can greatly affect the cooking times. It'll take longer to cook a thick piece of lamb than it will a piece of the same weight but much thinner. The distance that the lamb meat is from the heat also has an effect on the cooking time; the closer the meat is to the heat, the faster it'll cook. A final factor to consider is the weather. It'll take longer to barbeque lamb on a cold day than it will on a hotter day.

When you're barbecuing a large joint of lamb it's important to ensure that it's well cooked on the inside and the easiest way to check is to use a meat thermometer. Remember to push the thermometer into the thickest part of the lamb. Once your joint of barbecue lamb is cooked, move it to a resting board and cover it tightly with a piece of foil. Resting it for 5 to 10 minutes will allow the juices to soak back into the joint making it moist and easier to carve.

Unless otherwise stated, the times shown below are based on cooking the lamb over medium hot bbq coals using the direct method. This should ensure that your barbecue lamb is well done but still juicy and not dried out.

1 inch (2.5cm) thick loin chops
Rare - 6 to 7 minutes on each side

6 ounce (175g) lamb fillets
Rare - 4 to 5 minutes on each side

1.5 inch (4cm) thick leg of lamb steaks
6 to 7 minutes on each side

lamb kebabs 10 to 15 minutes, turning frequently

larger joints cooked over indirect heat
allow 20 minutes per pound (450g) plus 25 minutes. The lamb will be well cooked inside if the internal temperature is 140 degrees F (60 degrees C) when tested, at its thickest part, with a meat thermometer.


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