If you treat lamb like beef, you've already lost the game

 

🐑 HINT for one of my sheep-related challenges! Pay close attention to the protocol below - it might give you a significant leg up.

Most people avoid grilling lamb (or mutton) for two reasons:
1. They think it's tough.
2. They fear the "gamey" flavor.

The reality? You aren't dealing with bad meat. You're using the wrong strategy.

Beef relies on intramuscular fat for tenderness. Sheep relies on enzymatic breakdown.

If you want to be the hero of the grill this weekend, stop using standard BBQ sauce. Switch to the "Yogurt Method".

Here is the protocol for the most tender skewers you will ever eat:

A. The "ROI" Marinade:

- The Base: 1 cup Greek Yogurt (The lactic acid breaks down tough fibers without ruining the texture).

- The Aromatics: 1 tbsp fresh Ginger paste + 1 tbsp Garlic paste.

- The Spice: 1 tbsp Cumin + 1 tbsp Coriander + 1 tsp Turmeric + Chili powder to taste.

- The Acid: A squeeze of Lemon.

B. The Execution:

- Marinate Long: Give it at least 6 hours. Overnight is better. Patience pays dividends here.

- High Heat: Grill on skewers over medium-high heat. You want a char on the yogurt coating before the inside dries out.

-The Golden Rule: Pull it at 135°F (57°C). Lamb must be pink. If it's gray, it's over.

- Rest: Let it sit for 5 minutes.

The result is smoky, char-grilled perfection that melts in your mouth - no knife required.

Mastering the grill is a lot like business: It's not about working harder with the heat; it's about preparation and timing.

What's on your grill this weekend?

Maybe this will be useful: https://quangntenemy.substack.com/p/if-you-treat-lamb-like-beef-youve