Celebrating Irish Lamb on the BBQ

Ireland produces some of the finest lamb in the world. Raised free range on natural grass and cared for by generations of dedicated farmers, Irish lamb is renowned for its exceptional flavour, quality and provenance.

Yet despite its world-class reputation, lamb is too often reserved for Sunday roasts or special occasions, while the BBQ is dominated by burgers, steaks and sausages.

We think Irish lamb deserves a place at the heart of every BBQ.

With that in mind, we’ve put together this collection of internationally inspired dishes to showcase just how versatile Irish lamb can be over fire. From premium French-trimmed cutlets and loin chops to racks of lamb, leg steaks and even whole lamb, these recipes celebrate one of Ireland’s finest natural ingredients while taking inspiration from great grilling traditions around the world.

This isn’t about changing Irish lamb. It’s about celebrating it, supporting the farmers who produce it and inspiring more people to enjoy this exceptional ingredient in new and exciting ways.

Khorkhog-Style Irish Lamb

Slow cooked until beautifully tender, this Mongolian-inspired lamb dish celebrates the incredible flavour of premium Irish Lamb Leg Steaks. Cooked alongside potatoes, carrots and onions, the lamb becomes melt-in-the-mouth while the vegetables absorb every drop of the rich cooking juices.

Inspired by Mongolia’s famous Khorkhog, this BBQ-friendly version captures the rustic spirit of the original while using equipment and ingredients that are easy to recreate at home.

Butcher.ie Product: Lamb Leg Steaks

Prep Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Serves: 4

Ingredients

• 4 Butcher.ie Lamb Leg Steaks
• 2 tbsp rapeseed oil
• 1 large onion, cut into wedges
• 3 carrots, cut into large chunks
• 500g baby potatoes
• 4 garlic cloves, crushed
• 250ml lamb stock
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• Fresh parsley, chopped

Method

1. Prepare your BBQ for indirect cooking at approximately 180°C.
2. Season the lamb leg steaks with the sea salt and black pepper.
3. Heat a Dutch oven or cast-iron casserole over the BBQ and add the rapeseed oil.
4. Brown the lamb on both sides until golden.
5. Add the onion, carrots, potatoes and garlic around the lamb.
6. Pour over the lamb stock and cover with the lid.
7. Cook over indirect heat for approximately 1 hour 30 minutes until the lamb is tender and the vegetables are cooked through.
8. Remove the lid for the final 10 minutes to lightly caramelise the lamb.
9. Finish with chopped parsley and serve with the rich cooking juices.

Mongolian Charcoal Lamb Chops

Golden, smoky and beautifully caramelised, these Mongolian-inspired lamb chops prove that outstanding lamb needs very little to shine. Cooked over hot charcoal with simple seasoning, every bite celebrates the natural flavour of premium Irish grass-fed lamb.

Perfect for summer BBQs, this recipe keeps the focus where it belongs, on exceptional lamb cooked over live fire.

Butcher.ie Product: Side Loin Lamb Chops

Prep Time: 15 minutes (plus 1 hour marinating)

Cooking Time: 10–12 minutes

Serves: 4

Ingredients

• 8 Butcher.ie Side Loin Lamb Chops
• 2 tbsp rapeseed oil
• 3 garlic cloves, finely grated
• 1 tsp sea salt
• 1 tsp cracked black pepper
• 1 tsp ground cumin
• ½ tsp chilli flakes (optional)
• 1 large onion, cut into wedges
• Spring onions, finely sliced

Method

1. Combine the rapeseed oil, garlic, salt, pepper, cumin and chilli flakes.
2. Coat the lamb chops thoroughly and marinate for one hour.
3. Prepare a charcoal BBQ with both direct and indirect cooking zones.
4. Grill the onion wedges until lightly charred and set aside.
5. Place the lamb chops over direct heat and cook for 3–4 minutes per side.
6. Move the chops to the indirect side if they require another 2–3 minutes to finish cooking.
7. Rest the lamb for 5 minutes before serving.
8. Serve with the charred onions and finish with sliced spring onions.

Open-Fire Roasted Whole Irish Lamb

Few dishes create a greater impression than a whole lamb slowly roasting over glowing charcoal. As the meat gently bastes in its own juices, the outside develops a beautifully crisp, golden crust while the inside becomes incredibly tender and full of flavour.

Whether you’re entertaining family or feeding a crowd, this spectacular BBQ centrepiece showcases everything that makes premium Irish free-range lamb one of the world’s finest ingredients.

Butcher.ie Product: Whole Lamb

Prep Time: 45 minutes

Cooking Time: 5–6 hours

Serves: 20–30

Ingredients

• 1 Butcher.ie Whole Lamb
• 150ml rapeseed oil
• 8 garlic cloves, crushed
• 3 tbsp sea salt
• 2 tbsp cracked black pepper
• 2 tbsp ground cumin
• 2 large onions, quartered
• 2 whole garlic bulbs, halved
• 500ml lamb stock

Method

1. Secure the whole lamb firmly onto a BBQ spit.
2. Mix together the rapeseed oil, garlic, salt, pepper and cumin.
3. Rub the seasoning generously over the entire lamb, including inside the cavity.
4. Place the onions and garlic inside the cavity.
5. Prepare a large charcoal fire with indirect heat and position the lamb on the spit.
6. Roast slowly for 5–6 hours, turning continuously throughout the cook.
7. Baste the lamb every 30–40 minutes using the lamb stock.
8. Continue roasting until the lamb is beautifully browned and tender throughout.
9. Rest the lamb for 30 minutes before carving.
10. Carve and serve immediately with grilled vegetables, seasonal salads or roasted potatoes.

Xinjiang Lamb Skewers

Few BBQ dishes are as iconic as Xinjiang Lamb Skewers. Cooked over white-hot charcoal and seasoned with fragrant cumin, chilli and garlic, this famous north-west Chinese dish is all about bold flavours and perfectly grilled lamb. Using premium Irish Lamb Leg Steaks creates juicy, tender skewers with a beautifully caramelised finish.

Butcher.ie Product: Lamb Leg Steaks

Prep Time: 20 minutes (plus 2 hours marinating)

Cooking Time: 8–10 minutes

Serves: 4

Ingredients

• 4 Butcher.ie Lamb Leg Steaks, cut into 3cm cubes
• 2 tbsp rapeseed oil
• 2 tsp ground cumin
• 1 tsp chilli flakes
• 2 garlic cloves, grated
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• Fresh coriander
• Metal skewers

Method

1. Combine the oil, cumin, chilli flakes, garlic, salt and black pepper.
2. Add the lamb cubes and coat well. Cover and marinate for at least 2 hours.
3. Thread the lamb onto metal skewers, leaving a small gap between each piece.
4. Heat the BBQ until the charcoal is white hot.
5. Grill the skewers for 8–10 minutes, turning regularly until evenly charred.
6. Rest for 3 minutes before serving with fresh coriander.

Tea-Smoked Lamb Chops

Tea smoking is one of China’s most distinctive cooking techniques, gently infusing meat with delicate smoky aromas before finishing it over live fire. The result is beautifully tender lamb with subtle layers of flavour and a crisp, caramelised finish from the BBQ.

Butcher.ie Product: Boneless Lamb Chops

Prep Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients

• 8 Butcher.ie Boneless Lamb Chops
• 2 tbsp rapeseed oil
• 2 tsp sea salt
• 1 tsp cracked black pepper
• 100g uncooked rice
• 3 tbsp loose black tea leaves
• 2 tbsp brown sugar
• Heavy-duty aluminium foil

Method

1. Brush the lamb with oil and season with the salt and pepper.
2. Prepare the BBQ for indirect cooking.
3. Line a foil tray with the rice, tea leaves and brown sugar.
4. Place the tray directly over the charcoal until it begins to smoke.
5. Position the lamb above the smoking tray, close the lid and smoke for 20 minutes.
6. Remove the smoking tray and grill the lamb over direct heat for 2–3 minutes on each side.
7. Rest for 5 minutes before serving.

Peking-Style BBQ Rack of Lamb

Inspired by the sweet, glossy glazes found throughout northern Chinese cooking, this spectacular rack of lamb develops a beautifully lacquered finish over charcoal while remaining perfectly pink and tender inside. It’s an impressive centrepiece that showcases premium Irish lamb at its very best.

Butcher.ie Product: Rack of Lamb

Prep Time: 20 minutes (plus 1 hour marinating)

Cooking Time: 25–30 minutes

Serves: 4

Ingredients

• 1 Butcher.ie Rack of Lamb
• 2 tbsp hoisin sauce
• 1 tbsp light soy sauce
• 1 tbsp honey
• 1 tsp Chinese five spice
• 2 garlic cloves, grated
• 1 tsp sesame oil
• 2 spring onions, finely sliced
• Sesame seeds

Method

1. Mix together the hoisin, soy, honey, five spice, garlic and sesame oil.
2. Coat the rack of lamb generously and marinate for 1 hour.
3. Prepare the BBQ for indirect cooking at approximately 180°C.
4. Roast the rack over indirect heat for 20 minutes.
5. Move the lamb over direct heat for 2–3 minutes per side, brushing with the remaining glaze until beautifully caramelised.
6. Rest for 10 minutes before carving into cutlets.
7. Finish with sesame seeds and sliced spring onions before serving.

Jingisukan Lamb

Named after one of Japan’s most famous lamb dishes, Jingisukan celebrates the natural flavour of lamb with simple ingredients and fast cooking over a hot grill. Thinly sliced Irish Lamb Leg Steaks are cooked alongside fresh vegetables before being served straight from the BBQ, making this a fantastic sharing dish.

Butcher.ie Product: Lamb Leg Steaks

Prep Time: 20 minutes

Cooking Time: 8–10 minutes

Serves: 4

Ingredients

• 4 Butcher.ie Lamb Leg Steaks
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (optional)
• 1 tbsp grated apple
• 2 garlic cloves, grated
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 onion, sliced
• 200g mushrooms
• 1 red pepper, sliced
• Spring onions

Method

1. Slice the lamb leg steaks into thin strips.
2. Mix together the soy sauce, mirin, sake, grated apple, garlic, ginger and sesame oil.
3. Marinate the lamb for 30 minutes.
4. Heat the BBQ until very hot.
5. Grill the vegetables until lightly charred before moving them to one side.
6. Cook the lamb quickly over direct heat for 2–3 minutes, turning regularly.
7. Toss the vegetables back through the lamb before serving.

Robata Rack of Lamb

Inspired by traditional Japanese robata grilling, this elegant rack of lamb is cooked slowly over charcoal before being finished over direct heat. The result is beautifully tender lamb with a crisp exterior, allowing the quality of premium Irish lamb to take centre stage.

Butcher.ie Product: Rack of Lamb

Prep Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients

• 1 Butcher.ie Rack of Lamb
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 garlic clove, grated
• 1 tsp sesame oil
• Spring onions
• Sesame seeds

Method

1. Mix together the miso, mirin, soy sauce, honey, garlic and sesame oil.
2. Coat the rack evenly and marinate for 1 hour.
3. Prepare the BBQ for indirect cooking at approximately 180°C.
4. Cook the rack over indirect heat for 20–25 minutes.
5. Finish over direct charcoal for 2–3 minutes to caramelise the glaze.
6. Rest for 10 minutes before carving into cutlets.
7. Garnish with sesame seeds and sliced spring onions.

Lamb Tataki

Inspired by the Japanese technique of tataki, this dish quickly sears premium Irish lamb over fierce heat while leaving the centre beautifully pink. Thinly sliced and served with a light ponzu dressing, it’s a refined BBQ starter that’s as impressive as it is simple.

Butcher.ie Product: Boneless Lamb Chops

Prep Time: 20 minutes

Cooking Time: 4–5 minutes

Serves: 4

Ingredients

• 8 Butcher.ie Boneless Lamb Chops
• 2 tbsp rapeseed oil
• Sea salt
• Freshly cracked black pepper
• 3 tbsp ponzu sauce
• 1 spring onion, finely sliced
• 1 tsp sesame seeds
• Fresh coriander or micro herbs

Method

1. Brush the lamb lightly with oil and season generously with salt and pepper.
2. Heat the BBQ until extremely hot.
3. Sear the lamb for approximately 2 minutes on each side, leaving the centre pink.
4. Remove from the heat and rest for 5 minutes.
5. Slice the lamb thinly across the grain.
6. Arrange on a serving platter and drizzle with ponzu sauce.
7. Finish with spring onion, sesame seeds and fresh herbs before serving.

Yang Kkochi Charcoal Lamb Skewers

One of Korea’s most popular grilled lamb dishes, Yang Kkochi is all about perfectly cooked lamb over hot charcoal. Marinated with fragrant spices before being grilled until lightly charred, these skewers are simple, smoky and packed with flavour. Premium Irish Lamb Leg Steaks provide the perfect balance of tenderness and richness, making this an unforgettable BBQ favourite.

Butcher.ie Product: Lamb Leg Steaks

Prep Time: 20 minutes (plus 1 hour marinating)

Cooking Time: 8–10 minutes

Serves: 4

Ingredients

• 4 Butcher.ie Lamb Leg Steaks, cut into 3cm cubes
• 2 tbsp rapeseed oil
• 2 garlic cloves, grated
• 2 tsp ground cumin
• 1 tsp chilli flakes
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• Metal skewers

Method

1. Combine the rapeseed oil, garlic, cumin, chilli flakes, salt and black pepper.
2. Add the lamb cubes and coat evenly.
3. Cover and marinate for at least 1 hour.
4. Thread the lamb onto metal skewers.
5. Prepare a hot charcoal BBQ.
6. Grill the skewers for 8–10 minutes, turning regularly until lightly charred on all sides.
7. Rest for 2–3 minutes before serving.

Galbi French Trimmed Lamb Cutlets

These elegant French Trimmed Lamb Cutlets are inspired by the rich, sweet and savoury flavours of Korean Galbi. Marinated with pear, soy, garlic and ginger before being grilled over charcoal, the result is beautifully caramelised lamb with a tender, juicy finish that’s perfect for entertaining.

Butcher.ie Product: French Trimmed Lamb Cutlets

Prep Time: 20 minutes (plus 2 hours marinating)

Cooking Time: 8–10 minutes

Serves: 4

Ingredients

• 8 Butcher.ie French Trimmed Lamb Cutlets
• 3 tbsp light soy sauce
• 2 tbsp grated pear
• 2 tbsp honey
• 2 garlic cloves, grated
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 2 spring onions, finely sliced

Method

1. Mix together the soy sauce, grated pear, honey, garlic, ginger and sesame oil.
2. Coat the lamb cutlets thoroughly in the marinade.
3. Cover and refrigerate for at least 2 hours.
4. Prepare a charcoal BBQ for direct cooking.
5. Grill the cutlets for approximately 3–4 minutes on each side until caramelised.
6. Rest for 5 minutes.
7. Finish with sesame seeds and sliced spring onions before serving.

Sticky Gochujang Lamb Loin Chops

Rich, sticky and packed with flavour, these lamb loin chops are coated in a classic gochujang glaze before being cooked over hot charcoal. The sweet heat of the glaze perfectly complements the rich flavour of premium Irish lamb, creating a spectacular BBQ dish with a beautifully glossy finish.

Butcher.ie Product: Lamb Loin Chops

Prep Time: 15 minutes (plus 1 hour marinating)

Cooking Time: 10–12 minutes

Serves: 4

Ingredients

• 8 Butcher.ie Lamb Loin Chops
• 3 tbsp gochujang paste
• 2 tbsp light soy sauce
• 1 tbsp honey
• 2 garlic cloves, grated
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sesame seeds
• 2 spring onions, finely sliced

Method

1. Whisk together the gochujang, soy sauce, honey, garlic, ginger, sesame oil and rice vinegar.
2. Coat the lamb chops evenly and marinate for at least 1 hour.
3. Heat the BBQ until the charcoal is white hot.
4. Grill the lamb chops for approximately 4–5 minutes on each side, brushing with the remaining glaze as they cook.
5. Rest for 5 minutes before serving.
6. Garnish with sesame seeds and sliced spring onions.

Nam Jim Jaew Lamb Loin Chops

A true celebration of fire and flavour, these Thai-inspired lamb loin chops are grilled over charcoal and served with Nam Jim Jaew, one of Thailand’s most famous dipping sauces. Smoky, tangy and packed with fresh herbs, it perfectly complements the rich flavour of premium Irish lamb without overpowering it.

Butcher.ie Product: Lamb Loin Chops

Prep Time: 20 minutes

Cooking Time: 10–12 minutes

Serves: 4

Ingredients

Lamb

• 8 Butcher.ie Lamb Loin Chops
• 2 tbsp rapeseed oil
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper

Nam Jim Jaew

• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tbsp toasted rice powder
• 1 tsp chilli flakes
• 2 tbsp finely chopped coriander

Method

1. Brush the lamb chops with rapeseed oil and season with salt and black pepper.
2. Prepare a hot charcoal BBQ.
3. Grill the chops for 4–5 minutes per side until caramelised.
4. Meanwhile, combine all of the Nam Jim Jaew ingredients in a bowl.
5. Rest the lamb for 5 minutes.
6. Serve with the dipping sauce alongside grilled vegetables or jasmine rice.

Thai Lemongrass Lamb Cutlets

Fresh lemongrass, garlic and lime bring incredible freshness to these beautifully grilled French Trimmed Lamb Cutlets. Cooked quickly over charcoal, they’re fragrant, lightly smoky and perfect for sharing on a warm summer evening.

Butcher.ie Product: French Trimmed Lamb Cutlets

Prep Time: 20 minutes (plus 1 hour marinating)

Cooking Time: 8–10 minutes

Serves: 4

Ingredients

• 8 Butcher.ie French Trimmed Lamb Cutlets
• 2 stalks lemongrass, finely chopped
• 3 garlic cloves, grated
• Zest of 1 lime
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 2 tbsp rapeseed oil
• Fresh coriander

Method

1. Combine the lemongrass, garlic, lime zest, fish sauce, sugar and oil.
2. Coat the lamb cutlets thoroughly and marinate for at least 1 hour.
3. Heat the BBQ until the charcoal is hot.
4. Grill the cutlets for approximately 3–4 minutes on each side.
5. Rest for 5 minutes.
6. Finish with chopped coriander and serve with lime wedges.

Coconut & Red Curry Rack of Lamb

Inspired by the bold flavours of Thailand, this impressive rack of lamb is coated in a fragrant coconut and red curry glaze before being roasted over charcoal. The gentle sweetness of coconut balances the aromatic spices, creating a spectacular BBQ centrepiece that’s full of flavour without masking the quality of the lamb.

Butcher.ie Product: Rack of Lamb

Prep Time: 20 minutes (plus 1 hour marinating)

Cooking Time: 30 minutes

Serves: 4

Ingredients

• 1 Butcher.ie Rack of Lamb
• 2 tbsp Thai red curry paste
• 100ml coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 garlic clove, grated
• Juice of ½ lime
• Fresh coriander

Method

1. Mix together the curry paste, coconut milk, fish sauce, sugar, garlic and lime juice.
2. Coat the rack generously and marinate for 1 hour.
3. Prepare the BBQ for indirect cooking at approximately 180°C.
4. Roast the rack over indirect heat for 20–25 minutes.
5. Finish over direct heat for 2–3 minutes to lightly caramelise the glaze.
6. Rest the lamb for 10 minutes before carving.
7. Garnish with fresh coriander and serve immediately.

Sả Nướng Lamb Chops

Fragrant lemongrass, garlic and fish sauce are the heart of Sả Nướng, one of Vietnam’s best-loved grilling styles. While traditionally prepared with pork or chicken, these flavours pair beautifully with premium Irish lamb, creating tender, juicy chops with a fresh citrus aroma and a delicious smoky finish from the BBQ.

Butcher.ie Product: Boneless Lamb Chops

Prep Time: 20 minutes (plus 2 hours marinating)

Cooking Time: 8–10 minutes

Serves: 4

Ingredients

• 8 Butcher.ie Boneless Lamb Chops
• 2 lemongrass stalks, finely chopped
• 3 garlic cloves, grated
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp rapeseed oil
• 1 tsp cracked black pepper
• Juice of 1 lime
• Fresh coriander

Method

1. Mix together the lemongrass, garlic, fish sauce, brown sugar, rapeseed oil, black pepper and lime juice.
2. Coat the lamb chops thoroughly and marinate for at least 2 hours.
3. Prepare a hot charcoal BBQ.
4. Grill the chops for 4–5 minutes on each side until lightly caramelised.
5. Rest for 5 minutes before serving.
6. Garnish with fresh coriander and lime wedges.

Bún Chả Irish Lamb

Inspired by Hanoi’s famous Bún Chả, this recipe swaps the traditional pork for premium Irish Lamb Leg Steaks while keeping the signature balance of smoky grilled meat, fresh herbs and vibrant dipping sauce. It’s light, fresh and perfect for warm summer evenings.

Butcher.ie Product: Lamb Leg Steaks

Prep Time: 25 minutes (plus 1 hour marinating)

Cooking Time: 10 minutes

Serves: 4

Ingredients

Lamb

• 4 Butcher.ie Lamb Leg Steaks
• 2 tbsp fish sauce
• 2 garlic cloves, grated
• 1 tbsp brown sugar
• 1 tbsp rapeseed oil
• 1 tsp cracked black pepper

To Serve

• Rice noodles
• Fresh mint
• Fresh coriander
• Lettuce leaves
• Pickled carrot and daikon

Dipping Sauce

• 3 tbsp fish sauce
• 3 tbsp warm water
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 garlic clove, finely chopped
• 1 red chilli, finely sliced

Method

1. Mix together the fish sauce, garlic, sugar, oil and black pepper.
2. Coat the lamb leg steaks and marinate for 1 hour.
3. Grill over a hot charcoal BBQ for approximately 5 minutes on each side.
4. Rest the lamb before slicing into thin strips.
5. Mix all of the dipping sauce ingredients together.
6. Serve the sliced lamb with rice noodles, herbs, pickled vegetables and the dipping sauce.

Nước Chấm Rack of Lamb

The bright, sweet, salty and tangy flavours of Nước Chấm transform this premium rack of Irish lamb into an unforgettable BBQ centrepiece. Finished over charcoal and served with Vietnam’s iconic dipping sauce, it’s a fresh and elegant way to enjoy one of Ireland’s finest cuts.

Butcher.ie Product: Rack of Lamb

Prep Time: 20 minutes

Cooking Time: 25–30 minutes

Serves: 4

Ingredients

Lamb

• 1 Butcher.ie Rack of Lamb
• 2 tbsp rapeseed oil
• 2 garlic cloves, grated
• 1 tsp sea salt
• 1 tsp cracked black pepper

Nước Chấm

• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp warm water
• 1 tbsp sugar
• 1 garlic clove, finely chopped
• 1 red chilli, finely sliced

Method

1. Brush the rack with rapeseed oil and season with garlic, salt and black pepper.
2. Prepare the BBQ for indirect cooking at approximately 180°C.
3. Roast the rack over indirect heat for 20–25 minutes.
4. Finish over direct charcoal for 2–3 minutes to develop a light crust.
5. Meanwhile, combine all of the Nước Chấm ingredients in a bowl.
6. Rest the lamb for 10 minutes before carving into cutlets.
7. Serve immediately with the dipping sauce and fresh herbs.

Satay Kambing

One of Malaysia’s most famous street foods, Satay Kambing transforms tender Irish lamb into beautifully caramelised skewers cooked over hot charcoal. Marinated with fragrant spices before being grilled and served with a rich peanut sauce, this is a true BBQ classic that’s perfect for entertaining.

Butcher.ie Product: Lamb Leg Steaks

Prep Time: 25 minutes (plus 4 hours marinating)

Cooking Time: 10–12 minutes

Serves: 4

Ingredients

Lamb

• 4 Butcher.ie Lamb Leg Steaks, cut into 3cm cubes
• 2 tbsp rapeseed oil
• 2 garlic cloves, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp brown sugar
• 2 tbsp coconut milk
• 1 tsp sea salt

Peanut Sauce

• 150g smooth peanut butter
• 200ml coconut milk
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp chilli flakes
• Juice of ½ lime

Method

1. Mix together all of the lamb marinade ingredients.
2. Coat the lamb thoroughly and refrigerate for at least 4 hours.
3. Thread the lamb onto skewers.
4. Heat the BBQ until the charcoal is white hot.
5. Grill the skewers for 10–12 minutes, turning regularly until caramelised.
6. Meanwhile, gently warm the peanut sauce ingredients together until smooth.
7. Serve immediately with the warm peanut sauce.

Lamb Percik

Lamb Percik is inspired by one of Malaysia’s best-loved grilled dishes, where meat is basted with a fragrant coconut and spice sauce while cooking over charcoal. The repeated brushing creates beautifully layered flavour and a lightly caramelised finish that’s made for premium Irish lamb.

Butcher.ie Product: French Trimmed Lamb Cutlets

Prep Time: 25 minutes

Cooking Time: 12–15 minutes

Serves: 4

Ingredients

• 8 Butcher.ie French Trimmed Lamb Cutlets
• 200ml coconut milk
• 2 tbsp lemongrass, finely chopped
• 2 garlic cloves, grated
• 1 tsp grated ginger
• 1 tsp ground turmeric
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp rapeseed oil

Method

1. Combine the coconut milk, lemongrass, garlic, ginger, turmeric, brown sugar, fish sauce and oil.
2. Reserve one-third of the sauce for basting.
3. Coat the lamb cutlets with the remaining marinade and refrigerate for 2 hours.
4. Prepare a medium-hot charcoal BBQ.
5. Grill the cutlets for approximately 4 minutes per side.
6. Brush generously with the reserved coconut sauce during the final few minutes of cooking.
7. Rest for 5 minutes before serving.

Rendang Grilled Rack of Lamb

Inspired by Malaysia’s world-famous Rendang, this recipe transforms the iconic spice blend into a rich BBQ glaze for premium Irish Rack of Lamb. Slowly roasted over charcoal before being finished with the aromatic rendang glaze, it delivers deep, complex flavours while allowing the quality of the lamb to remain the star of the dish.

Butcher.ie Product: Rack of Lamb

Prep Time: 30 minutes (plus 2 hours marinating)

Cooking Time: 30 minutes

Serves: 4

Ingredients

• 1 Butcher.ie Rack of Lamb
• 2 tbsp rendang curry paste
• 150ml coconut milk
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 2 garlic cloves, grated
• 1 tsp grated ginger
• Juice of ½ lime

Method

1. Mix together the rendang paste, coconut milk, brown sugar, fish sauce, garlic, ginger and lime juice.
2. Coat the rack thoroughly and marinate for at least 2 hours.
3. Prepare the BBQ for indirect cooking at approximately 180°C.
4. Roast the rack over indirect heat for 20–25 minutes.
5. Brush with the remaining glaze and finish over direct heat for 2–3 minutes to lightly caramelise.
6. Rest for 10 minutes before carving.
7. Serve immediately with grilled vegetables or fragrant rice.

Sate Kambing

One of Indonesia’s best-loved BBQ dishes, Sate Kambing features tender pieces of lamb grilled over hot charcoal until beautifully caramelised. Served with a sweet soy glaze, this simple but flavour-packed recipe allows the natural richness of premium Irish lamb to shine.

Butcher.ie Product: Lamb Leg Steaks

Prep Time: 20 minutes (plus 2 hours marinating)

Cooking Time: 10–12 minutes

Serves: 4

Ingredients

Lamb

• 4 Butcher.ie Lamb Leg Steaks, cut into 3cm cubes
• 3 tbsp kecap manis (sweet soy sauce)
• 2 garlic cloves, grated
• 1 tsp ground coriander
• 1 tbsp rapeseed oil
• 1 tsp cracked black pepper

To Serve

• Lime wedges
• Sliced shallots
• Fresh coriander

Method

1. Mix together the kecap manis, garlic, coriander, oil and black pepper.
2. Coat the lamb well and marinate for at least 2 hours.
3. Thread the lamb onto metal skewers.
4. Prepare a hot charcoal BBQ.
5. Grill the skewers for 10–12 minutes, turning frequently and brushing with any remaining marinade.
6. Rest for 2 minutes before serving with lime wedges and sliced shallots.

Sate Klathak Lamb Chops

Originating from Yogyakarta, Sate Klathak is renowned for its simplicity. Traditionally seasoned with little more than salt before being cooked over charcoal, this recipe celebrates the exceptional flavour of premium Irish lamb without unnecessary marinades or heavy spices.

Butcher.ie Product: Lamb Loin Chops

Prep Time: 10 minutes

Cooking Time: 10–12 minutes

Serves: 4

Ingredients

• 8 Butcher.ie Lamb Loin Chops
• 2 tbsp rapeseed oil
• 2 tsp sea salt
• 1 tsp freshly cracked black pepper
• Lime wedges

Method

1. Brush the lamb chops lightly with rapeseed oil.
2. Season generously with the sea salt and black pepper.
3. Prepare a hot charcoal BBQ.
4. Grill the chops for approximately 4–5 minutes on each side until beautifully caramelised.
5. Rest for 5 minutes.
6. Serve with fresh lime wedges.

Kecap Manis Rack of Lamb

Sweet soy, garlic and gentle spices create a rich glaze that caramelises beautifully over charcoal, giving this premium rack of Irish lamb a glossy finish and incredible depth of flavour. Inspired by Indonesia’s love of kecap manis, this impressive centrepiece is perfect for entertaining.

Butcher.ie Product: Rack of Lamb

Prep Time: 20 minutes (plus 2 hours marinating)

Cooking Time: 25–30 minutes

Serves: 4

Ingredients

• 1 Butcher.ie Rack of Lamb
• 4 tbsp kecap manis (sweet soy sauce)
• 2 garlic cloves, grated
• 1 tsp grated ginger
• 1 tsp ground coriander
• 1 tbsp rapeseed oil
• Juice of ½ lime
• Fresh coriander

Method

1. Mix together the kecap manis, garlic, ginger, coriander, rapeseed oil and lime juice.
2. Coat the rack generously and marinate for at least 2 hours.
3. Prepare the BBQ for indirect cooking at approximately 180°C.
4. Roast the rack over indirect heat for 20–25 minutes.
5. Finish over direct heat for 2–3 minutes, brushing with the remaining glaze until caramelised.
6. Rest for 10 minutes before carving into cutlets.
7. Garnish with fresh coriander and serve immediately.

The Journey Continues

The world’s greatest food traditions all have one thing in common: exceptional ingredients treated with care and respect.

That’s exactly what Irish lamb deserves.

We hope this collection has inspired you to look beyond the familiar, discover new flavours and enjoy one of Ireland’s finest natural products in exciting new ways.

This is only the beginning, and we look forward to sharing many more recipes, techniques and culinary traditions from around the world in the collections to come.

From everyone at Butcher.ie, thank you for cooking with us.