Hints and Tips
Meaty Advice: Butcher's Barbecue
Our expert butcher Martin shares with us a walkthrough of his ideal barbecue cuts this weekend:
Sun shining; friends invited
Sunny Saturday morning and the friends are invited round for a “barbie“; what we shall feed them? Being a meat man it’s not going to be anything from the sea or out of the ground: A meat feast with a little green for colour!
I’ve got a decent lamb shoulder to play with so away I go….
Spatchcock lamb shoulder
First up is a lamb shoulder, it’s ‘spatchcock’ which means that the bones have been removed so it lies flat. To prepare the meat I have scored the top in a diamond pattern so as to let my seasonings and the heat from the barbie, penetrate the meat and really get the flavours going. That’s the lamb done - now for some beef and as this is my BBQ I get to choose what steak...
Flat iron steaks are the order for the day, these are a cut from the shoulder and are full of flavour. Just as with the lamb, I have scored these to help with the cooking and seasoning .
Let’s get the barbie lit! I like to use a kettle BBQ so I can slow roast my lamb shoulder over indirect heat, I give the lamb about 45 mins. Because I have used shoulder it has a higher fat content than a leg or another leaner cut, so it doesn`t dry out but stays moist and succulent.
Get the coals hot again
Next, let’s open the vents and get them coals glowing because it’s time for my flat irons – just a twist of salt and pepper and on they go! For these I will only give them 3 mins each side – you can do them for even less if you prefer them rare.
Off they come and I cover them in foil to let them rest. This allows the meat to relax, making it easier to cut and tastier to eat. I take off my lamb now and also cover to rest.
When rested for about 20 minutes, I slice the lamb which is still pink and juicy. The steaks are, by this time, ready for eating so let’s enjoy!