Forequarter Chops

• Lamb forequarter chops
• Murray River Salt
• Freshly ground black pepper
• For the Bay Oil
• 2 cups fresh bay leaves
• 2 cups canola oil
• Blend to a fine puree then pass through a fine sieve to clarify the oil

Light the BBQ with hardwood and let burn down to hot coals. Brush the chops with the bay oil then use scissors to snip the fat every 2cm so that they don’t curl up. Season them well with salt and pepper. Cook one side for about 6-8 minutes to caramelise the presentation side then turn over to cook through to medium. Season again with salt and brush with bay oil again to serve.

BBQ Lamb Leg with Peri Peri

• 1 lamb leg around 3kg
• 50g Murray River Salt
• Juice and zest of 2 lemons
• 50 ml olive oil
• 6 cloves garlic
• Peri Peri Sauce
• Blend to a fine puree then pass through a fine sieve to clarify the oil

De-bone the lamb leg – remove the H bone if still attached. Use your boning knife to go down the side of the topside hard up against both sides of the bone right down to the shank. Free the top knuckle and remove the bone with your knife down to the shank. Debone the shank as well and remove the shank muscle for a slow cooked dish. You’ll be left with the topside, silverside and knuckle or round. Remove the large eye of fat and the gland near the knuckle. You can cut the leg muscles in half at this point and butterfly them separately to make sure they cook.

Grind the garlic, lemon zest and juice, olive oil and salt into a fine paste and rub into the lamb well and allow to marinade for 2-3 hours. Light your bbq and get a good bed of coals. Rub the lamb cuts with peri peri and grill fact side down to render. Turn over and baste with peri peri. Rotate and baste from time to time until cooked to around 65c. Allow to rest for 20 minutes in a warm place then carve across the muscle fibres to serve.