New cuts to try on the BBQ

When the sun’s out, the grills come out, and Jessica Wragg goes shopping for less obvious cuts of meat to barbecue

LAMB BREAST Economical, and what’s more, unbelievably tasty, lamb breast is a cut that’s rarely sold and will instead often ind itself in a butcher’s sausage machine. Buy three or four of these and ask your butcher to cut the ribs into singlets for you. When you get home, boil the ribs in water for an hour or so to tenderise before covering in your chosen marinade and inishing on the barbecue.

PORK COLLAR Another cut that rarely makes it past the shop counter is pork collar, or pork rib-eye to some. This isn’t the leanest or healthiest cut of meat, but for a special occasion, does that matter? If you want to impress your guests, have your butcher cut the steaks thinly and marinate for at least 12 hours. On the grill, cook them over a medium heat and be sure to weigh them down so they crisp up nicely.

PICANHA Some will swear by the rib-eye cap or the ‘denver’ for a barbecue, but if you can ind a butcher who will sell you the picanha (or rump cap) as a whole, you must stay with them for life. A triangular cut that can range from anywhere between 600g-1.3kg, the picanha should be cooked whole. Sear it irst over the hottest part of your grill before moving it to an indirect heat to cook until medium-rare (see our guide to barbecuing at bbcgoodfood.com/how-light-bbq). Let it rest, then slice it whole – your guests will be impressed by this special centrepiece.