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cook lamb slowly

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 Foremanīs Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
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lamb kabobs

For flavorful, tender kabobs, use chunks of meat from the leg or shoulder and marinate them for 4 hours to overnight. -- George Foreman and Cherie Calbom, George Foremanīs Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
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When the Lamb is Cooked

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 Foremanīs Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
6.1 6.1
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