Lamb Barbecued

Barbecued lamb: chops, cutlets, or leg steaks cooked over charcoal, brings charred fat, the distinctive lanolin-and-herb character of the meat, and the mineral-iron note of the blood. The charcoal adds smoke that deepens the savoury profile, and the fat renders enough to need serious tannin. The wine needs structure to cut the fat, enough dark fruit or dried-herb complexity to engage the lamb character, and the confidence to stand up to smoke without being overwhelmed.