How do I stop lamb chops from flaring up on the fire?
Lamb fat renders quickly and drips onto coals, creating flames. Keep a handful of coarse salt or a spray bottle handy, or move the chops away from direct flame.
Category Lamb
How should lamb wors be braaied?
Lamb fat renders at a lower temperature than beef fat. Braai lamb wors over mild, steady embers. Rushing the process will melt the inner fat too quickly, causing it to burst through the casing and leave you with a dry…
What should you do if lamb chops cause rapid flare-ups?
If your lamb chops are flaring up rapidly from fat drippings, temporarily move them to the cooler perimeter of your grid.
Why should lamb never be served ice-cold?
Never serve lamb ice-cold; ensure your serving dishes are warmed to prevent the rich fat from solidifying unpleasantly.
How do you use a hinged grid to crisp the fat on lamb chops?
A hinged grid is perfect for lamb chops, allowing you to stand them all upright on their fat edges together to crisp up.
How should lamb riblets be braaied?
Braai lamb riblets slowly on a high grid setting over medium coals to crisp up the skin without burning it.
How do you braai lamb ribs to properly render the fat?
Lamb ribs carry an immense amount of rich fat. Set your braai grid to a high notch above medium coals to allow the fat to drip out slowly and render down over time. Keep a spray bottle or a handful…
How should pork ribs be prepared before braaing?
Pork ribs are best when par-cooked or slow-baked beforehand, then finished over the coals with a sticky glaze.
How do you prepare and braai a leg of lamb?
De-bone and butterfly a leg of lamb for the best braai results. Marinate with garlic, lemon juice, and rosemary, then cook over medium-low indirect heat. Wrap tightly in heavy foil for the last 15 minutes of resting to allow the…
How long should a leg of lamb rest before carving?
Let a leg of lamb rest for a full 15 minutes wrapped tightly in foil before attempting to carve it.