Lamb on the Grill

Sun, 17 May 2026 00:00:00 +0000

Lamb belongs on the grill because it handles smoke, herbs, char, acid, and bold sauces without disappearing. It also punishes lazy heat control. A thin rib chop, a thick loin chop, a rack, a butterflied leg, a shoulder steak, and a ground kofta skewer all ask for different treatment. The meat can taste rich and clean when the fire is controlled, or heavy and sooty when fat drips into flames and the cook mistakes smoke for flavor.

Grill Kofta on Fondsites

Lamb on the Grill