Grilling

Method

A fast, dry alternative to pan-frying for cooking tender cuts, using intense radiant heat either above or below the meat. Char-grilling or barbecuing seals the meat juices by forming a crust on the surface of the meat. The meat must be basted with a prepared glaze, butter, oil or reserved marinade mixture. This gives a distinctive flavour to your beef or lamb and keeps the meat moist and succulent.

• Under The Heat. Cook the food under a heated element such as a conventional electric or gas grill.
• Over The Heat. Brush the meat lightly with oil and ensure that the grill rack is pre-heated. Place the grill rack over gas or charcoal grill or barbecue.
• Between Heat. Place the meat between heated grill bars (such as vertical toaster or grill.) This employs radiant heat, convection heat or both

Typical cooking times:

Lamb Cuts

Steaks

• Leg (bone-in and boneless) Chump, shoulder, loin - 2cm (¾inch) thick: For each side allow: 4-6 minutes
• Leg (bone-in and boneless) Chump, shoulder, loin - 2cm+ (1 inch+) thick: For each side allow: 6-8 minutes

Chops or Cutlets

• Loin, chump, cutlets 2cm (¾ inch) thick For each side allow: 6-8 minutes

Beef Cut

• Minute Steak: For each side allow: 1-2 minutes
• Fillet steak 2-3cm (¾-1¼inch) thick. For each side allow: Rare: 3-4 minutes. Medium: 4-5 minutes. Well-done: 6-7 minutes
• Sirloin, rump, rib-eye, minute, 2cm (¾inch) thick. For each side allow: Rare: 2½ minutes. Medium: 4 minutes. Well-done: 6 minutes