Grill masters: The experts share five of their go-to barbecue recipes for summer

Award-winning chef Gaz Smith and butcher Rick Higgins know their meat, and when they fire up the grill they look for something different. Here, they share their favourite barbecue recipes 

Pork porterhouse with salsa verde

Barry’s lamb shoulder with mother sauce with Gaz’s oven to BBQ method 

Cooking the lamb in the oven first and then charring it on the BBQ is a really good way to dip your toes in to the BBQ world. Straight up, the oven-then-BBQ method works a treat, removes stress and allows you to focus on a couple of garnishes and the sauce delivers that punch. No one will know you did the sneaky oven trick and you can always do it the full way on the BBQ the next time you give it a lash. We’d rather you try this dish with a cheat or two than not at all. Just make sure to slather the lamb in a the marinade with lots of salt and lots of pepper. The mother sauce recipe makes a bit more than you need, but trust me, you’ll want the leftovers in your fridge for the midnight snackages.