Rolled lamb belly smoked low and slow until it gives up, chilled, sliced and grilled over the coals, then piled onto cold sesame noodles in a Sichuan dressing with smashed cucumber and crack dust peanuts. LUKE VANDORE-MACKAY of High Grange builds it on the Leviathan offset, finished hot and fast on the Arcadian Pro.
This dish was born from my love of Turkish mangal-style mixed grills but with a fusion of my Jamaican heritage coming through in the individual flavours of each meat element.
This is something to knock up quickly on a warm evening. As is usually the way, the meat itself will benefit from marinating ahead of cooking, but here it’s a job that takes minutes, so, if you can, get it ready in the morning.
Lamb rumps, fragrant with rosemary and olive oil, are slow-spun on the Joetisserie until perfectly pink and juicy, then rested to let every drop of flavour settle. They’re carved and laid over a rich, smoky pearl barley risotto stirred through with wild mushrooms, Parmesan, and butter — a deeply satisfying dish where the barbecue does the work of both the grill and the hob.
A butterflied leg of lamb, marinated overnight in lemon, olive oil, and Greek seasoning, is grilled low and slow until blushing pink, then rested and sliced alongside a showstopping traybake of caramelised potatoes, charred lemon wedges, and roasted olives. Chargrilled tenderstem broccoli on a cloud of lemony ricotta rounds out a feast that’s effortlessly celebratory and built for sharing.
Tender applewood-smoked lamb shoulder, braised low and slow in local ale with ginger, lemongrass, and jalapeño, is piled onto homemade semolina tacos and crowned with a bright rhubarb and coriander salsa.
A showstopping centrepiece of tender lamb with a crisp, herby breadcrumb crust. Perfect for using up the wild garlic you stored in the freezer from spring.
There is so much flavour in lamb neck, which is why this cut is often used in the traditional Welsh stew – cawl. It takes time and patience for this neglected cut to reach its potential but it’s well worth it. In our recipe, the beans and oil add a touch of refinement against this rustic stew.
Lamb hearts are a wonderful winter warmer, served with your favourite trimmings.
A fragrant and spiced lamb kofta, cooked over open flames, served with a cooling harissa yogurt and fresh Greek-style salad. A perfect side dish for your next Kadai gathering.
Lamb shoulder is incredibly forgiving and very hard to overcook, so you can literally stick it in and forget about it. The meat should fall apart with the slightest pressure.
The balance of fatty lamb chops and honey sweetness is a match made in BBQ heaven. You can experiment with your own mix of ingredients, but once you start, you’ll find it hard to go back.
This is a showstopper lamb dish absolutely perfect for Easter Sunday. The flavours are bold enough to stand up to caramelised lamb – even better with a side of spring sunshine.
Lamb ribs, often underrated, are transformed by a flash of flame and hint of smoke from cooking over charcoal. These fatty little bites combine perfectly with cumin flavours and the sweetness of the gravy balances the earthy celeriac beautifully.
We love these lamb burgers with a regal twist – made all the better for being cooked on Masterbuilt’s charcoal grill.
This dish looks really impressive when served on a big platter or chopping board with some delicious sides with some mint and rosemary as garnish.
Jackie Weight’s Crusted Lamb Shoulder pairs perfectly with a vibrant Middle Eastern Beetroot Salad. Smoky beetroot, creamy feta, juicy pomegranate seeds, and homemade flatbreads create a BBQ feast that’s sure to impress!
I love the simplicity of a lightly smoked rack of lamb and having grown quite a few pumpkins found that this paired with it really well.
Discover Roz Cooper’s succulent slow-roast lamb shoulder, uniquely marinated with mint and mustard, for an unforgettably delicious meal. Perfect for all occasions!
Experience an Asian twist on lamb with Gyles Foster’s Mongolian Lamb Pancakes, marinated in a unique blend and served with hoisin sauce. Truly unique!
Nothing will impress friends more than serving barbecued rack of lamb fresh from the charcoal. This delicate cut delivers rich and tender meat, only made better when gnawed straight off the bone like a smoky lamb lollipop.
Yet another 3-2-1 ratio smoke-wrap-baste rib cook, this time using harder-to-find lamb ribs. The cooking times will be a little reduced because they are slimmer beasts than pigs. You might be looking at a one and a half hours’ smoke, an hour wrap and a 30-minute baste but as usual in BBQ, it’s done when it’s done.
Dive into Andy Kennedy’s BBQ recipe of Apricot, Honey and Ginger glazed Leg of Lamb paired with crispy hasselback potatoes for a flavourful feast.
Spring is wild garlic season, and this versatile tasty plant has so many uses. In this recipe we use the wild garlic to create a rustic pesto style sauce.
Aston Prideaux’s spiced lamb cutlets are marinated with aromatic spices like cumin, paprika, and cinnamon, and paired with a smoky roasted red pepper salsa and creamy labneh. Garnished with crispy dates and almonds, this dish bursts with vibrant Middle Eastern flavours.
Succulent lamb chops with a fresh herb sauce, grilled to perfection on the BBQ.
Pulled lamb is so versatile, we love ours piled on to flatbreads with a good dollop of tzatziki and Greek salad. But why not try it loaded into burger buns, stirred through pasta with a spicy barbacoa sauce or simply with new potatoes and a delicious green salad.
These tasty cheesy meatballs are delicious with the simple vibrant tomato sauce on pasta or, alternatively, make a first-class meatball sandwich.
Spring is the time for lamb, and shoulder is one of our favourite cuts to slow cook.
Embark on a culinary journey with a succulent BBQ Lamb Shank, paired with a medley of spring vegetables.
These kebabs are incredibly versatile and work very well with salad, raita, and green chutney.
A Barnsley chop is a beautiful thing, a wing of juicy tender lamb with butterfly handles for you to grab hold of, and when you nail the crispy fat, oh boy, it’s wonderful. Here I serve them up with some Spanish-style rice and chimichurri.
Spring lamb is wonderful and a real seasonal treat. What better way to cook it than on the BBQ.
Use lamb shoulder for these kebabs as it holds up well on a hot grill and marinating overnight helps to tenderise the meat.
