Read these 3 Lamb Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Barbecue tips and hundreds of other topics.
For low-temperature cooking, sear the meat for about 2 minutes per side on the hottest part of the grill and then move the meat to the cooler part for the remainder of cooking. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
Lamb tastes best served while still slightly pink in the center. To test for "doneness," press the meat with your fingers. Rare lamb does not resist; medium rare resists slightly; well done is firm to the touch. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
|Sheri Ann Richerson|