Grilling lamb shoulder chops for an hour will provide the meat a slightly pink colour with a more gentle flavour, while three hours will allow the meat to fall off the bone.Peter Power/The Globe and Mail
Looking for new tastes from the grill? Here are some ways to shake up your backyard routine. Meat on the bone is always tastier. There is a sparkling food chemistry between the bone and the meat that gives it its lip-smacking goodness.
But bones don't have to be pork spare ribs. All animals have bony pieces that grill well. Beef bones are superb, and lamb bones are tender and juicy. By changing their spicing profiles they all become bright new additions to your grilling repertoire.
Lucy Waverman