Grilling Lamb: What You Should Pay Attention to

Grilling lamb meat is not rocket science. If you pay attention to a few things, the meat will be really tender and stay juicy – a real treat.

Grill lamb – avoid too much seasoning

The special thing about lamb is its mild, slightly spicy taste.

• Season lamb sparingly. Too much seasoning masks the delicate taste of the meat.
• A little salt and pepper is a must. Many Mediterranean herbs such as rosemary, sage, or thyme harmonize perfectly with lamb.
• You can also marinate lamb very well with herbs and spices. Use a good quality olive oil for the homemade marinade. Garlic is typical of Mediterranean cuisine. It should definitely not be missing from a lamb marinade.
• If you marinate the meat before grilling, it should be in the marinade for at least three to four hours.
• Lamb chops, leg slices from the knuckle, or lamb salmon are best suited for the grill. When buying, make sure that the meat has fine veins of fat running through it. Then it gets really juicy.

Grill lamb – pay attention to the core temperature

Lamb should have a pink core after grilling. Then it is tender and juicy. Well-cooked lamb becomes dry quickly. The time that the meat should be on the grill is correspondingly short.

• Lamb chops or a lamb steak are ready after a grilling time of two to three minutes per side.
• For lamb salmon, it is enough if they are on the hot grill for two minutes on each side.
• Tip: Do not use a fork to turn the meat. If you pierce the meat, the juice runs out. The result: the meat becomes dry.
• If you want the meat to be pink and juicy, use the core temperature as a guide.
• If the meat thermometer shows a core temperature of between 60 and 65 degrees, the meat is grilled medium.
• If you still want it pink but a little more done, remove the meat from the grill when the core temperature is between 65 and 68 degrees.