How to Cook Meat – Grilling

A fast, dry alternative to pan-frying and for cooking tender cuts is to use intense radiant heat either above or below the meat.

Char-grilling or barbecuing, seals in the meat juices by forming a crust on the surface of the meat which should be basted with a prepared glaze, butter, oil or reserved marinade mixture.

This gives a distinctive flavour and keeps the meat moist and succulent – only turn your steaks once during cooking as leaving them to cook untouched will produce juicier results.

 

  • Under The Heat. Cook the food under a heated element such as a conventional electric or gas grill.
  • Over The Heat. Brush the meat lightly with oil and ensure that the grill rack is pre-heated. Place the grill rack over gas or charcoal grill or barbecue.
  • Between Heat. Place the meat between heated grill bars (such as vertical toaster or grill.) This employs radiant heat, convection heat or both.

 

Lamb Cuts Cooking Time
Steaks
Leg (bone-in and boneless) Chump, shoulder, loin – 2cm (¾inch) thick For each side allow: 4-6 minutes
Leg (bone-in and boneless) Chump, shoulder, loin – 2cm+ (1 inch+) thick For each side allow: 6-8 minutes
Chops or Cutlets
Loin, chump, cutlets 2cm (¾ inch) thick For each side allow: 6-8 minutes
Burgers 1-2cm (¼-¾inch) thick For each side allow: 4-6 minutes

 

Beef Cuts

Cooking Time

Minute Steak For each side allow: 1-2 minutes
Fillet steak 2-3cm (¾-1¼inch) thick  

For each side allow:Rare: 3-4 minutesMedium: 4-5 minutesWell-done: 6-7 minutes

Sirloin, rump, rib-eye, minute, 2cm (¾inch) thick  

For each side allow:Rare: 2½ minutesMedium: 4 minutesWell-done: 6 minutes

Burgers 1-2cm (¼-1?inch) thick For each side allow: 4-6 minutes