Charcoal Barbecues and whole joints of roasted meat

francis Mallman

lamb for 140

Argentinian Lamb

variable heat cooking over an open fire

We have three large barrel barbecues, and two argentinian style spits (see below)  we cook on lump wood charcoal supplemented with our own apple and cherry wood and sometimes a bit of oak for a lovely flavour. We like to use quick cook cuts of meat so that we can turn over food quickly and replenish the grill with fresh. We can serve bowls of salads to each table but prefer to offer guests meat and fish exactly how they like it cooked fresh from the BBQ grill as some like their salmon and steak rare,  some like it well done. If BBQ food is platered you cannot offer it that way. It is easier to cook everything off in the oven first,  flash it on a BBQ  and then put it in the warmer till service but I will not provide food like that,  as oven cooking and then finishing off on a gas flame is not a BBQ.
There are a couple of exceptions, e.g  foods, that  the variable nature of heat on a BBQ does not allow us to cook only over charcoal. For example Chicken on the bone needs to be cooked to a safe temperature in the oven first before going to the BBQ and when we offer pork belly marinated in cider and rosemary we braise the it first in the oven before crisping it up on the BBQ
We also cook and smoke whole joints of butterflied legs of English lamb and other meats which we have been marinating in lemon and thyme etc. and serve them to the tables to be carved by guests.

Charcoal BBQ

Wedding couple first to be served at the barbecue

Fish BBQ

Fresh mackerel with a fresh gooseberry sauce


charcoal BBQ

Guests can have everything



whole beef fillets

Fillets of Red Poll on the barbecue

whole roast lamb

Argentinian style roast lamb. We will be using the spits in late summer 2018  to cook 20 legs of Lamb  on the bone over a large fire