HANOS catering wholesale
Become a customer
Foodxperience

Preparation of lamb hammer on the BBQ

Lamb has never looked so robust. The lamb shank is made from the leg and is therefore very suitable for preparing beautifully medium-rare.

Kamado BBQ setting: 140°C until it reaches a core temperature of 59°C for about 1.5 hours (depending on the thickness and weight of the hammer).

Ingredients

lamb shank
Thyme
Pepper
Sea salt

Preparation

  1. Finely chop some thyme and season the meat with it, along with some pepper and sea salt.
  2. Place it on the barbecue and cook it low and slow until a core temperature of 59°C is reached.
  3. Present the hammer as a whole, then carve and serve it, for example, on a summer salad.