handtomouth

Regarding the cuts we put on the barbeque (or braai as it is known here): more often than not the lamb is a fattier meat than the beef and the fat is marbled into the meat. While certainly not true of every cut of beef (some are fatty too) most of the beef we braai has its fat separate. In order to allow the flavour of the lamb, which is naturally rather neutral, to develop, you need to cook the meat well and slowly – as opposed to the flash, high-heat grilling that works best for beef. Cooked too far, beef loses flavour, but the opposite is true of lamb, it develops flavour through a slow heat that lets the fats dissolve into the meat.