Allan Lamb
ALLAN AND THE EGG
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is cricket legend Allan Lamb. Allan, a star of the England Test and one-day teams of the 1980s, has loved cooking outdoors since his childhood in South Africa.
He’s been mastering the Big Green Egg for over a decade and loves it for its versatility and ease of use. “People think when you’re cooking over fire you’ve got no control,” he says. “On the EGG, you can control the heat, you can set the right temperature, you can cook everything, from chicken, to fish, to meat. It’s so versatile, and it’s one of my favourite toys!”
A CHAT WITH ALLAN
After making us lunch on the EGG, Allan sat down to chat about the joys of eating on tour in the days before sports nutrition, the fun he had making meat adverts with Ian Botham, and why cooking over fire is the perfect way of bringing people together.
ALLAN’S SEARED VENISON LOIN WITH BALSAMIC AND MAPLE DRESSING
Allan marked our unbeaten half century by sharing a recipe for venison backstrap marinated in sweet, tangy blend of oil, balsamic, maple syrup and Worcestershire sauce, then grilled to a perfectly pink finish alongside some simple seasonal veg.
THE ALL-ROUNDER
Allan cooked his venison on a Large Big Green Egg. The Large is the perfect size for preparing a family meal or catering for the kind of small but lively social gatherings that Allan loves to host. It’s big enough for a generous dinner but compact enough to suit almost any outdoor setting. Unlike Allan – a pure batsman in his time – it’s a genuine all-rounder.
ABOUT ALLAN LAMB
Born and raised in South Africa’s Cape Province, Allan moved to England – the birthplace of his parents – in 1978 to play cricket for Northamptonshire. In 1982, he qualified to play for his adopted country and over the decade that followed would become a mainstay of England’s middle order, playing 79 Tests and 122 one-day internationals and thrilling crowds with his aggressive, flowing batting style. Since retiring, he has been involved in various businesses, including an events and travel company.
Thank you for joining our 50th Celebrations
There’s no party quite like a Big Green Egg party. There’s something about cooking in the open air over fire and smoke that turns casual gatherings into special occasions and special occasions into truly memorable events. We’ve been providing those magical moments for people all around the world since the brand’s foundation exactly 50 years ago. Throughout 2024, we’ve celebrated the 50th birthday of Big Green Egg the only way we know how: bringing people together to share exceptional food and unforgettable experiences.
Back to 50 Recipes
Discover more recipes created by friends of the EGG.
