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Primal Grill

Episode 111: Learning to Love Lamb

Spice-Smoked Lamb Ribs with Cherry Barbecue Sauce

The statistics are in and the winner is definitely not lamb. Americans consume less than 1 pound per person per year. But on any given night, more pit masters around the world are grilling lamb than probably any other meat. The lamb zone begins in Morocco and extends east all the way to New Zealand. You cannot consider yourself a well-rounded grill master until you’ve mastered lamb.

Recipes

  • The Real Barbacoa: A Mexican Pit-Barbecued Lamb
  • Salsa Mexicana
  • Goat Cheese-Stuffed Lamb Burgers With Yogurt Cucumber Sauce
  • Yogurt Cucumber Sauce
  • Exotic Yogurt And Saffron Marinated Lamb Chops (Shislik)