The survey, commissioned by Hybu Cig Cymru - Meat Promotion Wales (HCC), the organisation responsible for promoting Welsh Lamb, also revealed that almost a third of us take up to a week to plan for a BBQ - with Londoners taking alfresco dining the most seriously.
As we dust off the BBQ and dig out the deck chairs in the hope of sunny bank holiday spent cooking and eating in the garden, it seems that the Great British BBQ is growing in popularity - on average people are having BBQs eight times a year, with the biggest BBQ lovers found in East Anglia where 10% of people pack in a whopping 16 a year. And they're not small affairs either, with the majority of people (52%) hosting up to 10 guests every time they BBQ, and 11% saying they cooked for up to 20 at their average BBQ.
Myrddin Davies, Welsh farmer and Face of Welsh Lamb, said: "It's really encouraging to see more people taking the time to put extra love and attention into their BBQ food this summer by cooking different meats and using marinades. Although we all still enjoy a sausage from the BBQ, it's important to try new cuts of meat in new ways. Welsh Lamb for example is often associated with Sunday lunch or a dinner party treat however, mouth-watering lamb steaks can be popped on the BBQ and served in a matter of minutes. BBQing is a great way to enjoy good home-cooked food with all the family."
Red meat is still the way to a man's heart with 40% of them preferring to eat red meat to chicken and fish (30%) and 70% of them prefer cooking it to white meat on the BBQ.
90% of Britons said that the BBQ is still a man's world. Both men and women confessed to preferring food cooked on a BBQ by a man, regardless of what they were serving up.
And if the sun doesn't shine this weekend - it won't hamper the BBQ fun for resilient Britons, almost 80% stick out the showers and carry on grilling instead of retreating to the kitchen when the rain starts!
As we dust off the BBQ and dig out the deck chairs in the hope of sunny bank holiday spent cooking and eating in the garden, it seems that the Great British BBQ is growing in popularity - on average people are having BBQs eight times a year, with the biggest BBQ lovers found in East Anglia where 10% of people pack in a whopping 16 a year. And they're not small affairs either, with the majority of people (52%) hosting up to 10 guests every time they BBQ, and 11% saying they cooked for up to 20 at their average BBQ.
Myrddin Davies, Welsh farmer and Face of Welsh Lamb, said: "It's really encouraging to see more people taking the time to put extra love and attention into their BBQ food this summer by cooking different meats and using marinades. Although we all still enjoy a sausage from the BBQ, it's important to try new cuts of meat in new ways. Welsh Lamb for example is often associated with Sunday lunch or a dinner party treat however, mouth-watering lamb steaks can be popped on the BBQ and served in a matter of minutes. BBQing is a great way to enjoy good home-cooked food with all the family."
Red meat is still the way to a man's heart with 40% of them preferring to eat red meat to chicken and fish (30%) and 70% of them prefer cooking it to white meat on the BBQ.
90% of Britons said that the BBQ is still a man's world. Both men and women confessed to preferring food cooked on a BBQ by a man, regardless of what they were serving up.
And if the sun doesn't shine this weekend - it won't hamper the BBQ fun for resilient Britons, almost 80% stick out the showers and carry on grilling instead of retreating to the kitchen when the rain starts!
Why not try making delicious Welsh Lamb and apricot burgers for your bank holiday BBQ?
Welsh Lamb and Apricot Burgers
Ingredients
o 450g (1lb) lean Welsh Lamb mince
o 5ml (1tsp) oil
o 1 small onion, peeled and finely sliced
o 5ml (1tsp) mild curry powder
o 50g (2oz) dried apricots, roughly chopped.
Heat oil in a small pan and lightly cook onions. Add curry powder and gently cook for 1-2 minutes. Allow to cool slightly.
Place lamb mince and apricots into a large bowl and add slightly cooled onions.
Mix well together and divide the mixture into 4 or 6 and shape into burgers.
Place under a preheated grill or on a hot barbecue for 8-12 minutes, turning occasionally until cooked thoroughly.
Serve with curried mayo and spicy couscous.
