Marcus Bawdon Spring 2021 Join us on @thebbqmag
Spring lamb is wonderful and a real seasonal treat. What better way to cook it than on the BBQ, but lamb is easy to get wrong. One of the main issues I see is either not enough heat to crisp up the skin, or too much smoke. Over-smoked lamb isn’t great; I go very subtle and just a very slight cherry or silver birch smoke, a single chunk or half a handful of wood chips is more than enough. But mostly I cook with charcoal only, or over silver birch embers.
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This is the first time I've ever had a go at a large joint over the charcoal. Wow, what flavour!
Thank heavens for my meater, as I would probably have taken this off far too late and lost the Juicyness!
I've been cooking legs on my bbq for a long time now. This is such an easy and flavoursome recipe from Mr Bawdon! Try it!!
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