Grilling

A fast, dry alternative to pan-frying for cooking tender cuts, using intense radiant heat either above or below the meat. Char-grilling or barbecuing seals the meat juices by forming a crust on the surface of the meat. The meat must be basted with a prepared glaze, butter, oil or reserved marinade mixture. This gives a distinctive flavour to your beef or lamb and keeps the meat moist and succulent. Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results.

• Under The Heat. Cook the food under a heated element such as a conventional electric or gas grill.

• Over The Heat. Brush the meat lightly with oil and ensure that the grill rack is pre-heated. Place the grill rack over gas or charcoal grill or barbecue.

• Between Heat. Place the meat between heated grill bars (such as vertical toaster or grill.) This employs radiant heat, convection heat or both.

  Lamb Cuts	Cooking Time
  Steaks
  Leg (bone-in and boneless) Chump, shoulder, loin - 2cm (¾inch) thick	For each side allow: 4-6 minutes
  Leg (bone-in and boneless) Chump, shoulder, loin - 2cm+ (1 inch+) thick	For each side allow: 6-8 minutes
  Chops or Cutlets
  Loin, chump, cutlets 2cm (¾ inch) thick	For each side allow: 6-8 minutes
  Burgers 1-2cm (¼-¾inch) thick	For each side allow: 4-6 minutes