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VERSATILITY AT ITS BEST
Australian lamb and beef are so versatile, with many cuts that work with many flavours! So, whether you fancy beef kebabs that can be made from the rump, lamb koftas from lamb mince or even a beef sandwich from the striploin, your options are endless!
So... are you ready to fire up the grill?
NEVER GRILLED BEFORE? LEARN THE BASICS!
If you're not new at this, skip to the tips!
Best lamb cuts for grilling
Best beef cuts for grilling
/ New York
The right size for your cuts
If the beef or lamb has already been
marinated, lightly pat it dry with
Take the meat from the fridge about
10 minutes before you cook. Ensure
it is not left in direct sunlight.
WHILE YOU GRILL
Two is company
three is crowd
Never overcrowd the grill.
Allow the meat some space
to cook thoroughly.
Rule of thumb-
turn meat once
Don't turn the meat too often. Use
tongs to turn the meat, not a fork as
piercing the meat will drain the
juices onto the grill.
Knives out (literally!)
Don't cut meat with a knife to test if
it's ready. This will make the juices
escape making the meat dry and
tough. Test for doneness with tongs
or your fingers.
Rest for the best
Always rest meat after it comes off
the heat. This allows the juices,
which have been driven to the
centre of the meat by the heat to
return to the surface, making the
meat juicier and tastier.