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Put a Zing into Spring with Delicious Barbecued Lamb

The official start of spring means one thing and one thing only in our book: it’s time to pull off the Cinders covers, dust off those barbecues all around the UK, and fire them up… three cheers for the start of barbecue season!

And what better way to please your guests than with a succulent cut of lamb. Lamb is a perfect treat from the barbecue for diners at this time of year. As the winter moves out and there’s the promise of warmer weather, our hungry guests are also looking forward to getting out and about and starting to enjoy some al fresco dining.

Cast aside the winter blues and make sure your outdoor kitchen is the best it can be and ready for Spring with our high quality, hand-crafted barbecues.

And, if you’re looking for some inspiration and wanting some tips and hints for a perfect seasonal barbecue treat, award-winning Crouch End butchers Morley Butchers can help. Sourcing spring lamb, which has been reared partly outdoors on fresh new grass, gives the meat a delicate taste and texture. Barbecuing then preserves this delicate taste.

So what are you waiting for? Pour a refreshing cold drink, remember where you put that box of matches, and let’s get barbecuing. Or, if you’re catering commercially for bigger groups, let’s tantalise the customers’ taste buds and get the party started. Here are some yummy spring lamb recipes that you can be confident will be a huge success.

Rain-or-shine leg of spring lamb

1 leg of lamb, about 2kg/4lb 8oz, butterflied

2 tbsp rapeseed oil

2 tsp caraway seed, crushed

1 tbsp chopped thyme leaf

1 large bunch parsley, chopped

Remove the leg of lamb from the fridge and give it at least an hour to come to room temperature. Light the barbecue. Mix the oil, caraway seeds, thyme and parsley with salt and pepper. Rub the mix well into the lamb.

Don’t start to cook too soon – wait until the barbecue is hot. Lay the meat, skin-side down, onto the bars and cook for 15 minutes. Flip it over and cook for a further 15 minutes until the lamb is slightly pink. If you want the meat well done, cook it for another 5 minutes. Remove the meat and leave it to rest on a tray, covered it with foil, for at least 15 minutes. Slice it up and pour over any juices from the resting tray. Yum!

Recipe from Good Food magazine

 Rosemary and garlic lamb burgers

2 garlic cloves, chopped

4 tsp finely chopped rosemary needles

1kg lean lamb mince (10% fat)

ciabatta rolls or French bread


3 red onions, sliced and tossed with 1 tbsp each balsamic vinegar and olive oil

sliced tomatoes


Crush the garlic, rosemary and 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Mix the lamb and the paste in with your hands. Don’t overwork the meat or you risk toughening it.

Shape the mixture into 8 round burgers. On a hot barbecue, cook the burgers for about 8 to 10 minutes, turning frequently until cooked to your liking.

Toast the rolls or bread lightly on one side, spread with mayonnaise, then add your delicious lamb burgers, plus the balsamic onions, tomatoes and rocket.

Recipe from Good Food magazine

Have you got a favourite spring lamb dish or recipe that’s a huge barbecue hit? Let us know by tweeting us @cindersbbq


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