How to BBQ Lamb Merguez Sausages

How to BBQ Lamb Merguez Sausages: Swaledale’s award-winning lamb merguez sausages are made from native breed Yorkshire Dales lamb shoulder, combined with hand-mixed spices.

A slower cook over the barbecue is ideal, helping to develop a satisfying texture while enhancing the bold, spiced flavours. Cooking over natural lumpwood charcoal allows the lamb and spices to take on the smoky depth of wood and fire.

Barbecue for around 10 minutes in total, turning regularly to ensure even cooking. Avoid high heat or direct flames, as the sausages can split or char too quickly due to their natural fat content.

For best results, let them rest for a few minutes off the heat before serving. This helps the juices redistribute and intensifies the flavour.

For more detailed instructions and additional tips, see our full guide on How to Cook Lamb Merguez Sausages.

1. Start by arranging your charcoal to one side of the barbecue and lighting it with a natural firelighter. This creates a cooler zone for indirect cooking.
2. Remove the merguez sausages from their packaging and pat them dry. Once the charcoal is glowing, place the sausages on the grill away from the direct heat. Cover with the lid and set the vents half open.
3. The key is to cook the lamb merguez gently. High heat can cause them to split and lose moisture. Cook for 4–5 minutes per side, turning every 90 seconds to avoid charring.
4. The sausages are ready once golden brown all over. If using a meat probe, aim for an internal temperature of 70°C.
5. Remove from the grill and let them rest for a minute before serving.

• Bring to room temperature
  Let the sausages sit out for 20 to 30 minutes before cooking to ensure even, gentle heat throughout.
• Avoid prodding or pressing
  Don’t be tempted to prod or press the sausages while they cook, as this can cause them to split and lose moisture.
• Use tongs, not forks
  Piercing the skin with a fork allows the juices to escape, increasing the risk of dryness and breakage.
• Cook over indirect heat
  High heat or direct flames can split the sausages. Use a cooler zone on the grill and cook slowly for the best results.
• Watch for flare-ups
  Lamb fat can drip and cause flames. Keep a close eye and move the sausages if flare-ups occur.
• Turn frequently
  Rotate the sausages every 90 seconds to prevent charring and encourage even browning.
• Add a touch of smoke (optional)
  A small chunk of hardwood such as oak or cherry can add subtle smoke that complements the lamb and spices.
• Warm flatbreads on top
  Heat flatbreads by placing them directly on top of the sausages during the final few minutes. They’ll warm gently and absorb some of the spiced fat for added flavour.
• Don’t overcrowd the grill
  Give the sausages enough space so they cook evenly and don’t steam.
• Finish briefly over direct heat (optional)
  For a little char, move the sausages over direct heat for the final 30 seconds. Watch carefully to avoid burning.
• Let them rest
  Allow the sausages to rest for a minute or two off the heat before serving. This helps retain juices and deepens the flavour.

If you’re feeding a crowd, try a North African or Middle Eastern-inspired shakshuka or sausage meat flatbreads, both featuring Swaledale’s lamb merguez and created by George Ryle.

Shakshuka Recipe with Lamb Merguez Sausages
This rich and fragrant version of shakshuka, by George Ryle, is elevated by spicy lamb merguez sausages, nestled in a sauce of peppers, onions, garlic, tomatoes, smoked paprika, cumin, and eggs.

Lamb Merguez Flatbreads with Yoghurt and Herbs
George Ryle’s take on flatbreads features spiced lamb merguez meat served on airy flatbreads, finished with seasoned yoghurt, pickled shallots, mint, coriander, Aleppo chilli flakes, and lemon.