Lamb BBQ in South Korea - 10 Restaurant Picks

French rack, shoulder rack and lamb loin arrive together in the set menus, letting one meal show how each cut differs i…

Lamb in the basic Star yanggochi skewer is tender with little gamey smell. The mala version adds Sichuan peppercorn num…

Staff grill the lamb over charcoal at your table from start to finish, explaining each cut as it comes off the fire. La…

Staff grill the lamb chops at the table from start to finish and set each cooked piece on your plate with whichever sau…

Staff tend the lamb ribs over the table grill, and the meat has only a mild lamb aroma. Grilled slices get wrapped in a…

Samgak-galbi, bone-in Australian lamb shoulder, goes onto a wide griddle with onion and garlic, and you grill it yourse…

Yang suyuk, lamb boiled until it pulls apart along the grain, comes out with no gamey smell and is eaten with a house s…

Each skewer is threaded with thick-cut lamb, so every piece is chunky and juicy. Wang yangkkochi has the firmer chew, a…

The original lamb skewers are fatty, rich and tender, while the aged ones come pre-coated with ziran, a cumin-based spi…

Only young New Zealand lamb is used, so even people sensitive to lamb's smell eat comfortably, and a touch of salt is a…