bbq: I love lamb, although sometimes it can be kind of "hit and miss". If its good, tender, flavorful lamb then its a real joy. Some cuts, however, have what I call a barnyard taste. I love to BBQ and nothing beats charcoal. I'll never use a gas grill again because the flavor just isn't there. What cuts of lamb should I ask the butcher for? And what are some good recipes?|||For a grill I would definitely go with a bone-in shoulder or loin chop. Try http://australian-lamb.com/lamb/recipes/鈥?/a> for lots of yummy recipes.|||1. From: http://www.cooks.com/rec/view/0,1950,149鈥?/a> "LAMB ON THE GRILL Marinade lamb for 6 hours or overnight in the following: 1 grated onion 1/4 c. oil Juice of 2 lemons Fresh ground pepper Cook on the grill." `````````````````````` `````````````````````` 2. Here is another recipe for you: http://www.cooks.com/rec/doc/0,1827,1541鈥?/a> |||Rack of lamb is the best but also the most $$$$ .but is money is not the case then cover the bone with foil marinade with mustard thyme rosemery salt and pepper and low fire very simple