Lamb - which refers to meat from a sheep less than one year old - was once a delicacy that could be enjoyed only in the spring. New farming techniques mean it can be purchased year round - which is a good thing, because it's a sumptuous choice for summer grilling. The complex flavour of lamb is mellowed by cooking it on a grill. Lamb also takes well to a variety of barbecue-friendly sauces, rubs, marinades and accompaniments. And its high fat content means it's guaranteed to stay moist and tender when grilled - providing you don't overcook it!

Choosing 

Young lamb meat should be pink and firm with white marbling. The bone should be pink and porous. Older lamb cuts tend to be leaner and lighter red, and the bone will be dryer looking but should still be firm and slightly moist. Always choose fresh lamb that is packed tightly and shows no signs of dryness or discoloration. In particular, avoid lamb that is turning grey or dull brown and don't buy lamb with yellow marbling. Grocery stores often have a small selection of lamb products, such as chops and legs, but a butcher will offer a wider variety of grill-friendly lamb cuts.

Storing, Handling and Preparing 

Uncooked lamb must always be kept cool. Make sure your refrigerator is between 0°C and 5°C (32°F and 41°F). Never defrost lamb at room temperature. Instead, thaw it in the refrigerator, in cold water, or in the microwave if you plan to cook it immediately

Use ground lamb and stew chunks within two days and chops and roasts within three to five days. If freezing lamb, cover the original packaging with airtight freezer wrap and use within three to four months.

It can be a challenge to determine when lamb is done, and an overcooked rack of lamb or roast can be very tough - and sometimes even inedible. To avoid this expensive mistake, use a meat thermometer. Don't cut into the meat to check if it's done. The juices will run out prematurely and the lamb will become dry. When using a thermometer, remove the lamb from the grill when it has reached an internal temperature range that is within five to ten degrees of your desired temperature - which should be 160 F (71.1 C) for medium and 170 F (176.6) for well done.

Try grilling lamb chops, lamb burgers and even boneless lamb roasts or legs over direct heat. But watch out for flare ups - these can be avoided by cooking roasts and legs in foil or carefully trimming off any excess fat.

Note: the recipe for the lamb dish pictured above can be found here