American Lamb Board's Top Ten----
Secrets for Perfectly Grilled Lamb
 

1. Get to know your butcher
Talk to the butcher at your supermarket's meat counter ---they can
butterfly, debone and special order cuts for you.
 

2. Buy American
Look for American Lamb - it is milder and fresher (up to 10,000 miles)
than imported lamb
 

3. Warm Up First
Take your lamb out of the fridge about 20 minutes before grilling to
bring it to room temperature. A freezing cold piece of meat won't cook
evenly.
 

4. Keep it simple
American Lamb's rich flavor doesn't need a lot of seasoning....rub your
lamb with a little olive oil and season with salt and pepper.
 

5. Feel the Heat
Give your grill plenty of time to preheat before throwing on your lamb.
If it's hot enough, you shouldn't be able to hold your hand over the
grates for more than 2 seconds.
 

6. Don't Move Around
Let your lamb develop a seared crust before moving or flipping it.....if
you move it before it is ready it will stick to the grates of the grill.
 

7. Use the touch test
Check for doneness with your finger. A rare piece of lamb will feel
soft and spongy, medium springs back a bit when presses and well done
feels firm.
 

8. Don't Overcook it
Err on the side of undercooking your lamb....you can always pop it back
on the grill if it's too rare.
 

9. Use a Good Meat Thermometer NOT a knife
Don't cut into the lamb to check doneness - it releases the juices
leaving the lamb dried out. Use a good meat thermometer instead.
 

9. Let it rest
Once your lamb is off the grill, wait at least 5 minutes before slicing.
This give the juices a chance to settle back into the meat.