The variety of Quebec lamb cuts offered lends itself to a host of cooking methods. It's a delicate meat that you won't bore of cooking.
- Lamb should be pink inside when served
- Choose a quick cooking method for very tender cuts such as lamb chops
- Marinate tougher cuts like legs and shanks
- Lamb is sufficiently fat that it doesn't need to be dressed with fat or basted while cooking
- Internal temperatures: rare is 63°C (145°F), medium is 70°C (160°F), and well done is 77°C (170°F)
For grilled meat lovers
The lamb chop is the perfect cut for the barbecue because it loves marinade and cooks quickly over high heat. Try a leg of lamb cooked with indirect heat and sprigs of rosemary scattered on the embers. It’s delicious!
Cut of meat |
How to barbecue |
Fresh Rack of Quebec Lamb |
At medium-high over indirect heat (one burner lit and the rack of lamb placed over the unlit one), for about 15 minutes for rare meat and 20 minutes for medium doneness. |
Fresh Quebec Lamb Chops |
With the lid open, over medium-high heat for 4 to 5 minutes per side. |
Fresh Boneless Leg of Quebec Lamb |
At medium-high over indirect heat (one burner lit and the leg of lamb placed over the unlit one), for about 40 minutes for rare meat and 50 minutes for medium doneness. |
Fresh Semi-Boneless Leg of Quebec Lamb |
At medium-high over indirect heat (one burner lit and the leg of lamb placed over the unlit one), for about 1 hour for rare meat and an hour and a half for medium doneness. |
Slices of Leg of Quebec Lamb |
At medium-high over indirect heat (one burner lit and the lamb placed over the unlit one) for about 3 to 4 minutes per side for rare meat and 4 to 5 minutes per side for medium doneness. |
Slices of Quebec Lamb Shoulder |
At medium-high over indirect heat (one burner lit and the lamb placed over the unlit one), for about 4 to 5 minutes per side for rare meat and 6 to 7 minutes per side for medium doneness. |
Chef secret
To learn more about the indirect cooking method, watch
Ricardo’s capsule on barbecuing meat.