Spring in Australia isn’t just the start of warmer weather — it’s also peak season for lamb. The meat is at its most tender, with a clean yet rich flavour that lends itself beautifully to live-fire cooking. Charcoal, in particular, amplifies lamb’s natural character: it gives you that caramelised crust from direct heat while allowing subtle smoky notes to infuse the meat.
It’s also the season of outdoor dining. The days are longer, the evenings are milder, and cooking over charcoal turns your BBQ into both a kitchen and a gathering point. Pair lamb with fresh spring vegetables like asparagus, peas, and baby carrots, and you’ve got a spread that feels light, vibrant, and perfectly in step with the season!
Here are three modern lamb recipes designed for charcoal grilling, each with a unique flavour direction.
Mediterranean-Style Lamb Skewers with Lemon & Herbs
Light, bright, and made for sharing — skewers are a natural match for spring entertaining!
Spring lamb is at its sweetest and most tender, making it perfect for quick cooks like skewers. The brightness of lemon and herbs keeps things light, while charcoal adds just enough smoke to balance the freshness. This recipe is a real crowd-pleaser — simple to prepare, easy to scale for gatherings, and fast to cook so you can keep the food flowing.
Why charcoal works: Skewers benefit from direct, even heat. Lump charcoal gives you that fiery sear that locks in lamb’s juices, while a handful of apple wood chunks adds a sweet edge that balances citrus and herbs.
What to do:
- Cube the lamb leg or rump into even pieces.
- Marinate overnight in olive oil, garlic, lemon zest, oregano, and parsley.
- Thread with onion, corn and capsicum on skewers.
On the grill:
Cook directly over Firebrand Premium Natural Hardwood Lump Charcoal, turning often for even charring.
Pro tip: Keep Firebrand Bamboo Skewers shorter and soak them in water for at least 30 minutes to prevent them from burning — this makes them easier to flip and less likely to break mid-cook. Even better, get Firebrand Stainless Steel Thin Skewers for a better cook!
Slow-Grilled Lamb Shoulder with Garlic & Rosemary Smoke
A show-stopper cut that benefits from patience and steady heat
Shoulder is a tougher cut, but slow grilling over briquettes transforms it into meltingly tender meat — perfect for family-style feasting. Garlic and rosemary are classics with lamb, and when paired with a subtle cherry or hickory smoke, the flavour becomes deeply comforting. This is the dish that turns a spring afternoon into a long, leisurely meal outdoors.
Why charcoal works: A lamb shoulder cooked over charcoal develops a crust you can’t replicate in an oven. Using Firebrand Premium Briquette BBQ Charcoal provides hours of consistent burn, while cherry or hickory wood chunks slowly infuse the lamb with a subtle smokiness that complements garlic and rosemary.
What to do:
- Rub lamb shoulder with olive oil, crushed garlic, rosemary, salt, and pepper.
- Wrap in Firebrand Foodservice Foil or place in a roasting pan to capture juices.
On the grill:
Set up a two-zone fire with Firebrand Premium Briquette BBQ Charcoal for steady, long-lasting heat. Place lit charcoal to one side of the grill and use a lid. Alternatively, use a smoker. Place the lamb over the part of the grill without the charcoal to achieve indirect heat. Add wood chunks for additional smokey flavour and cook low ‘n’ slow (around 150–160°C) for 4–5 hours until tender.
Pro tip: Rest the shoulder for at least 20 minutes after cooking. Slice against the grain or pull apart for a rustic serve that feeds a crowd.
Serve with: Buttered baby carrots and minted peas.
Lamb Cutlets with Native Australian Spice Rub
Quick to prepare and fast to cook, cutlets are the perfect spring BBQ bite.
Why charcoal works: Lamb cutlets cook in minutes, so they need an intense, direct flame. Firebrand lump charcoal provides instant, high heat for a golden crust, while adding a handful of ironbark chunks brings a bold, earthy depth that complements native spices.
What to do:
- Mix ground wattleseed, lemon myrtle, and a touch of native pepperberry with salt and olive oil.
- Coat lamb cutlets generously and let them rest for 30 minutes.
On the grill:
Sear directly over lump charcoal for 2–3 minutes per side, finishing with a squeeze of lemon.
Pro tip: Don’t overload the grill — give each cutlet space. Crowding reduces the sear and traps steam instead of smoke.
Serve with: Grilled asparagus and a crisp green salad.
From BBQ to Table
Cooking lamb over charcoal in spring is about capturing the essence of the season. Charcoal delivers smokiness, caramelisation, and an atmosphere that’s impossible to replicate indoors. Pair it with spring vegetables and you’ve got meals that feel fresh yet deeply satisfying.
To get the best out of each recipe, choose the right fuel. Firebrand’s premium briquettes, hardwood lump charcoal, and natural wood chunks give you the heat control, consistency, and flavour layering you need to make spring lamb unforgettable. Fire up the grill, pour a glass of something cold, and let lamb be the star of your season!
