In a test conducted at the Lamb Chop BBQ in Brisbane, Queensland, Australia, beef beef and lamb were tested on a lambskin temperature scale.
The temperature ranges between 1,000 and 2,500 degrees Celsius.
The meat was also subjected to a three-way mash to ensure there was no contamination.
Beef and lamb, which have been used for generations to make traditional barbecue sauces, were tested separately.
It is believed the lamb and beef in the test have similar microbiological profiles.
“The beef is very tender, the lamb is very fatty, and the taste of lamb is quite distinctive, but we’re still in a very happy place,” Mr Jones said.
“We’re not looking to change the way we cook lamb, it’s just to try and find a way to reduce the environmental impact of our meat production.”
He added that lamb’s meat is farmed in farmed areas and that they are now using less of it to make a more sustainable product.
“As long as there’s demand for lamb we’ll continue to grow it,” he said.
The beef and Lamb Chop Barbecue in Brisbane is the only BBQ in Queensland.