Allow 8 hours at ambient temperature for each cut of lamb to thaw.
Remove packaging and allow to bloom cherry red while resting at room temperature.
Brush with olive oil and season with ground sea salt and black pepper to taste.
Preheat the grill to 400°F/205 degrees
We recommend you use a grilling tray when grilling over indirect heat.
Lamb is cooked directly above the flame.
Lamb is cooked away from the direct flame, or at low level on single flame grills.
Sear to Start
Sear the lamb first using direct heat (5 minutes). Then using tongs, transfer to the grill tray and continue grilling over indirect heat.
Keep a lid on it
Keep the lid closed on your grill for even cooking at 360°F/180 degrees
Only turn once
Your lamb should be turned once (180°C) mid grilling cycle.
Time it right
Total grill time, including searing are listed for each cut (please refer to the pack insert). Use a meat thermometer centred in the muscle targeting the optimum 140ºF (60ºC). Remove from heat, cover in foil and rest for 10 minutes before serving.