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Jerk Shoulder of Lamb

Remove the bone from a lamb shoulder and cut so that it lays flat. Place in a plastic bag with one 12 ounce jar of Willy’s Jamaican Jerk^tm and refrigerate for 2 or 3 days. Remove the lamb from the marinade, leaving bits of marinade coating the meat, and place on a hot oiled grill and barbecue indirectly using a covered grill or roast at 450^oF until cooked to your liking,

Jerk or Carolina Rack of Lamb

Marinate a full rack of lamb in Willy’s Jamaican Jerk^tm or Carolina BBQ^tm, refrigerated in a plastic bag for 2-3 days, or one-hour minimum. Smoke or roast to your liking.

Lamb Chops

Try brushing any of the three BBQ sauces we make, Carolina, Jerk or Waikiki on lamb chops while grilling or broiling.

Jerk Lamb Kabobs

Marinate 1” cubes of lamb in Willy’s Jamaican Jerk^tm from one hour to 3 days. Cut onions, peppers and skewer them adding cherry tomatoes.  Grill or broil the meat and vegetable skewers till done and serve with rice or salad.

WARMING MEAT

Meat should be at room temperature before cooking, but don’t let it stand at room temperature longer than one hour to be safe.

HOME FIRES

have a greater chance of starting in your kitchen than anywhere else in your home so keep an approved kitchen fire extinguisher handy but away from the stove, that is the most likely place for a fire to start but the extinguisher is useless if you can’t reach it.