All of the cuts from the loin and rack areas of lamb should be roasted or grilled. These cuts are the most tender and expensive cuts of all the lamb and should be handled with care. Invest in a good quality remote style thermometer.

Grilling uses a high heat direct method. The fat from the meat will drip onto the charcoal and produce a steam which will rise back up into the meat giving it that smoky rich flavour. The kitchen at Townsend recommends cooking lamb to 143 degrees and then letting the meat rest 10 – 15 minutes. The lamb temperature will continue to rise a couple of degrees while the meat is resting.

Use whichever wine you prefer. The chef at Townsend prefers a Chilean red or an Australian white.