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Especially when it comes to lamb, many people have no idea how to grill lamb . This is because grilling lamb is not very popular in Germany. For this reason, we have briefly summarized the topic and now give you everything you need to know.
Grilling lamb - this is what you need to keep in mind
Grilling lamb - this is what you need to keep in mind
Key Takeaways
Grilling lamb depends on the type of meat you use. Always use high-quality lamb from the butcher and check that it is light pink in color, has a pleasant and fresh smell and is well marbling. The following lamb cutlets are particularly tasty: lamb chops, lamb shoulder, leg of lamb and lamb loin . A core temperature of 58 - 60 °C is recommended for medium.
Grilling lamb: Difference between lamb, mutton and sheep
Grilling lamb is not very popular in Germany. This may be because many people don't even know what a lamb is. Let's quickly summarize: The difference between lamb, mutton and sheep lies mainly in the age and gender of the animals and, accordingly, in the meat. Lamb comes from young sheep that are up to a year old. It is characterized by its tender texture and mild flavor, and lamb has less marbling than mutton or sheep.
Mutton, on the other hand, comes from adult male sheep that are over a year old. It has a stronger meat structure and a stronger flavor. Sheep meat refers to the meat of female sheep. It is also a little stronger in flavor, but more tender than mutton. The marbling, i.e. the fat that is distributed in the meat, also varies depending on the age of the animal. But how do you recognize high-quality lamb ?
Recognizing high-quality lamb
Good lamb has a light pink color and smells fresh and pleasant. It also has even marbling, which means that the meat is streaked with fine veins of fat. The consistency should be firm and juicy, not mushy or dry.
Another indication of good quality is a certification that proves that the meat meets certain quality standards, such as our lamb. This comes from Royal Meat and is therefore one of the highest quality lamb products in the world. Therefore, buy your meat from the butcher , because this is the only way to guarantee a high quality.
You can learn more about lamb here.
Grilling lamb: Which cuts are particularly tasty?
Lamb offers a wide variety of cuts for preparation . Whether it's a rack of lamb , shoulder of lamb or even a rolled roast, everyone gets their money's worth. From Mediterranean herbs such as sage, basil or rosemary to classic spices and a delicious mint sauce - lamb goes well with just about everything.
The lamb chops and lamb loins are particularly delicious, as the meat from these young animals is juicy and tender. These pieces are ideal for the grill, as they develop an intense flavour when grilled. The lamb chops have a tender consistency and their aromatic flavour is a delight for meat lovers. The lamb loins are also very tender and have a fine flavour of their own.
There are also lamb shanks and legs , which have an outstanding taste and are an absolute hit, especially when grilled . These take a lot longer to cook than salmon or chops . But they are definitely worth the effort. The back of the lamb is also not to be underestimated, it is particularly suitable for grilled skewers or lamb steaks .
Grilling lamb: core temperatures and times for "perfect medium"
Grilled lamb is one of the tastiest and most underrated dishes. Before you put the lamb on the grill, you should know how to grill it. Grilled lamb in particular should be handled carefully because it is a very high-quality piece of meat. So take a look at our overview of the core temperature so you know how long you need to leave the lamb on the grill to get it to the desired degree of doneness. Important: It doesn't matter whether you cook your lamb on a charcoal or gas grill.
leg of lamb:
Core temperature for medium: 58 - 60 °C
lamb shanks:
Core temperature for medium: 58 - 60 °C
Lamb fillet:
Core temperature for medium: 58 - 60 °C
Lamb chop:
Core temperature for medium: 58 - 60 °C
lamb salmon:
Core temperature for medium: 58 - 60 °C
Prepare and grill lamb pieces for tender meat
Preparing lamb on the grill is always something special. It is ideal for grilling and is particularly tender. You can get the best taste if you know exactly how to grill the lamb cuts properly. Important: Always set up a direct and indirect zone on the grill. This way you can better control the grilling process and adjust the meat to your liking.
With the following tips and tricks and the core temperatures mentioned above, you will always succeed.
Grilled lamb shanks:
- Take a sharp knife and make small incisions. Put garlic and fresh rosemary or thyme in them. Mint is also possible.
- Rub the knuckles generously with a marinade and let it marinate in the refrigerator for at least 6 hours.
- Preheat the grill to medium-high heat and lightly oil the grate or use a grill mat to prevent sticking.
- Place the marinated knuckle on the grill and grill it for about 10 - 15 minutes on each side until it has developed a golden brown crust.
- Reduce the heat to medium and place lemon slices on the knuckle
- Continue grilling indirectly for about 1.5 to 2 hours, until tender and juicy.
- Use a grill thermometer and pay attention to the core temperatures mentioned above
- Remove the grilled knuckle from the grill and let it rest in aluminum foil for about 10 - 15 minutes before cutting.
- Then you can cut them into slices or serve them whole.
- Garnish with lemon slices and fresh herbs.
- Suitable side dishes: baked potatoes, mashed potatoes or rosemary potatoes
Grilled lamb fillet:
- Place the marinated fillets on the hot grill and grill for 3 - 5 minutes per side for medium rare to medium, depending on thickness. Use a grill thermometer to monitor the core temperature. Core temperatures are located in the top section of the blog.
- Remove the grilled lamb fillets from the grill and let them rest in aluminum foil for about 5 minutes.
- During the resting process, the temperature will rise slightly and the juices will distribute throughout the meat.
- Cut the lamb fillets into thin slices and serve immediately. You can garnish with additional fresh herbs and serve with side dishes of your choice.
- Suitable side dishes: grilled vegetables such as green asparagus, broccoli, carrots, Brussels sprouts or zucchini.
Grilled lamb chop:
- Let the chops marinate overnight and warm to room temperature before grilling
- Grill them for about 3 - 4 minutes per side to make the chops crispy on the outside.
- Use a grill thermometer to monitor the core temperature (see above section).
- Remove the grilled lamb chops from the grill and let the chops rest for about 5 minutes.
- Serve the grilled lamb chops garnished with additional fresh herbs.
- Suitable side dishes: A creamy risotto with mushrooms, asparagus or parmesan.
Grilled lamb salmon:
- Place the marinated lamb loins on the hot grill .
- Grill the lamb loins for about 3 - 4 minutes per side to ensure they remain tender and pink on the inside.
- Use a grill thermometer to monitor the core temperature .
- Remove the grilled lamb loins from the grill and let them rest for about 5 minutes.
- During the resting process, the temperature will rise slightly and the juices will distribute throughout the meat.
- Serve the grilled lamb loin garnished with additional fresh herbs.
- Suitable side dish: Seasoned couscous with dried fruits, nuts and fresh herbs.
FAQ
Preheat to 180 - 190 °C, then 140°C
Use oil-based marinades, cook to the right degree of doneness, and cut against the grain with a knife when done.
It always depends on the cut, the desired degree of doneness and the quantity. But: one hour of cooking time per kilo.
3 - 4 minutes on each side.
180g - 250g without bones - but varies depending on the cut.
Lamb in particular needs to be prepared very carefully. It is a high-quality product and should not be treated carelessly. Therefore, always buy it from the butcher . They usually have high-quality lamb. We have the best lamb. We get it from Royal Meat in England, which is free-range all year round. You can tell that lamb is good by the fact that it is light pink in color, smells fresh and pleasant, and has fine marbling. The special cuts of lamb are: rack of lamb, lamb salmon, leg of lamb, and lamb shoulder . You can use them to make excellent dishes . Whether grilled whole, beautifully presented as a steak, or served as a roast - lamb is versatile and a very special piece of meat. For this reason, everyone should try lamb and give it a try.
