9 tips to choose the best lamb for the barbecue

Lamb meat is highly appreciated for its high nutritional properties and for being a very versatile food that allows different elaborations . Although it is usually associated with winter stews or special Christmas dishes, the truth is that it is a product that can be enjoyed at any time of the year, and, of course, also at our summer barbecues .

Paying attention to labeling, choosing the right cuts, sealing the meat well or choosing dressings in moderation are some of the recommendations offered by the PGI Cordero de Extremadura on the occasion of ‘ Lamb Day ‘, which is celebrated on June 23.

Barbecue with lamb meat: the keys

Raúl Muñiz, technical director of Corderex , offers some practical advice that we collect here to prepare the perfect barbecue this summer. These are the most outstanding ones to enjoy in this summer season of a whole ‘gourmet’ barbecue

1.- A versatile meat

Lamb is a product that offers multiple processing possibilities through a wide range of cut proposals. Among its infinite possibilities we can find the roasted or grilled leg fillet , the classic baked or grilled shoulder , or even Moorish skewers . The best pieces to prepare a barbecue are the classic chops or the ribs , the leg , the shoulder, or the grilled hamburgers .

2.- Pay attention to labeling

When buying lamb meat, it is important to take into account certain aspects such as origin , slaughter date, part of the animal or weight. The IGP Corderezx quality seal guarantees the consumer that the lambs have met all the requirements demanded in the Specifications for their certification.

In addition, it is very important to know how to recognize and differentiate certified lamb meat. You must always look for these three forms of identification: a numbered seal with the Corderex logo on the claw of the leg, the seal with this logo on the quarters of the carcass and, in the case of product on a tray, a numbered sticker with our logo next to the corresponding labeling.

3.- Choosing the cut

The cut is, without a doubt, one of the most important aspects since it will facilitate the preparation of the chosen piece of lamb. To get away from traditional preparations , such as baked leg and shoulder as well as the typical chops, the butcher can offer and surprise with cuts such as: leg medallions , boneless leg fillets, tournedó , cheek fillet , collars ( neck ), skirt cuts , churrasco and churrasquitos.

Likewise, you can opt for products made from the leg, neck and skirt, such as Moorish skewers, brochettes or hamburgers. All these presentations are perfect for a good barbecue.

4.- Meat that stands out for its color and freshness

The lamb meat of the aforementioned PGI has a pink color , with the right level of fat infiltration at the intramuscular level. This is due to the breed ( Merino Breed ), the type of feeding (breast milk during the first 45 days of age and cereals authorized by the CR), the live weight achieved (21-29 kilos), the age of slaughter (less than 100 days), the weight of the carcasses (9-14 kilos), as well as the controls carried out during all production phases by the Technical Services of the CR All this guarantees the traceability of the complete cycle and offers a guarantee for the consumer.

5.- The perfect point for meat

To achieve the ideal point of the meat, it is recommended to use firewood and wait for the coals to jump. It is recommended not to light the fire using gasoline as it will add a bad taste to the meat. In addition, kitchen paper, cardboard or dry twigs can be used to light the firewood.

When the embers turn white, you can distribute them under the grill and start cooking.

6.- Sealing the meat

So that the meat loses less juice and remains tender inside, it is recommended to seal it over a higher heat at first and then roast it slowly. It is important to only turn it over once with the help of tweezers.

7.- Dressings, condiments and garnish

It should be borne in mind that dressings and marinades must never hide the original flavor of the pieces. For this reason, salt can be the perfect ally as a condiment for lamb meat barbecues. Once the meat is sealed over low heat on both sides, you can add a pinch of coarse or flaky salt .

And when it comes to plating lamb meat in a visually attractive way, it can be accompanied by a selection of grilled vegetables from the garden, a fresh salad of assorted vegetables, or some roasted or fried potatoes .

8.- Nutritional properties

Lamb meat is very present in the Mediterranean diet due to its nutritional values. It is a food rich in protein, with a high content of B vitamins and a low degree of fat . The fat of these lambs, due to the age of slaughter and the feeding system, has a high percentage of polyunsaturated fatty acids, which produces a beneficial effect by reducing the level of ‘bad cholesterol’ and therefore helping to prevent coronary problems and arteriosclerosis.

In addition, it is a meat of high tenderness, juiciness and aroma. For all these reasons, it is a perfect and balanced food to include in the weekly diet.

9.- Conservation of the leftover product

Last but not least, although it is best to buy the meat and consume it as fresh as possible, it is clear that this is not always the case. If the entire product is not going to be consumed on the same day, it is necessary to keep the meat at a temperature of 4 degrees in the refrigerator or proceed to freeze it, if we were going to reserve it for a period of seven days or more. And to defrost, whenever it is going to be consumed, it must be done slowly in the refrigerator and never cause sudden changes in temperature.

The tenth tip, added by us, is the most important, enjoy your barbecue in good company