A fast, dry alternative to pan-frying for cooking tender cuts is by using intense radiant heat either above or below the meat. The barbecuing seals the meat juices by forming a crust on the surface of the meat, which it gives a special taste. The meat must be basted with a prepared glaze, butter, oil or reserved marinade mixture. This gives a distinctive flavor to your beef or lamb and keeps the meat moist and succulent. Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results. If you use a griddle pan add a little oil on both sides of your steaks, chops or cutlets and ensure the dry pan is really hot before frying. Baking is another method to prepare lamb chump chops; this method employs dry cooking in the oven – either in a roasting tin or in