Showing 1–20 of 26 results
A butterflied lamb leg roast, marinated. A must try for the webber or open BBQ on slow heat.
1.5kg = 1 piece
Think curry as soon as you see diced lamb. The flavour of lamb lends itself to exotic curries and other slow cooked meals. Try the crock pot method for excellent results.
Correct Weight diced lamb is low in fat and super healthy.
To cook the meat on its own as the basis for a dish, heat your pan to medium-high, toss the lamb lightly in a little oil, salt and pepper. Fry the meat 5-7 minutes depending on size and how you like your meat done. Just a little oil is all you need to keep sticking to a minimum and help with heat transfer. If it’s not a nonstick pan, then don’t stir the meat for a minute or two and that will also help avoid sticking.
Once again a favourite bbq meat try adding course ground spices during cooking. Try not to turn more than once on the barbie.
500g = 2 – 3 pieces
1kg = 4 – 6 pieces
This high end lamb cut is excellent eating and once again gives great results when using closed cooking methods.
750g = 1 piece
Correct Weight French trim rack of lamb is lean and super healthy.
Here’s some tips to help you cook yours just right. A simple approach is grilling, for which you will need a meat thermometer. Rub both sides of the rack with olive oil and sprinkle with rosemary and pepper. Lightly spray your grill rack with vegetable oil. Grill meat side down for 4 or 5 minutes or until the temperature of the meatiest part reaches 38 degrees Celsius. Move the racks to the edge of the grill and cook covered for 15 to 20 minutes longer or until the temperature reaches 60 degrees for rare meat. Remove from the grill and let rest for 5 minutes before cutting.
Lamb cutlets. The eye muscle of the loin with a convenient handle. Work really well as stand up treats you can offer around at the pool or entertaining guests.
1kg = 10 – 12 pieces
2kg = 20 – 24 pieces
There are plenty of options with these beauties. Pan fry dusted with seasoned flour, you will be impressed.
500g = 3 – 4 pieces
1kg = 6 – 8 pieces
Correct Weight lamb leg steaks are lean and super healthy.
They’re great pan-fried, grilled or braised. Pan-fry them in little olive oil over medium-high heat for about 2 minutes per side if you like them medium rare. Before you turn them, sprinkle some fresh thyme leaves on and around them. After you remove your steaks from the pan you can make a light sauce by adding more thyme to the pan and some dry white wine and reducing down.
The lamb equivalent of t-bones they are the “other end” of the loin and combine eye fillet with eye of loin.
Correct Weight lamb medallions lean and super healthy.
They’re amenable to grilling, pan frying, baking or cooking in stock. Grilling is quick and easy. Coat lightly in oil and rosemary and leave for about 10 minutes. Grill the lamb on high for about for about 3 minutes per side for rare lamb. Remove from the heat, wrap the meat in foil and let it rest for 10 minutes.
A boneless lamb rump steak, these are definitely worth fighting over. Great flavour and really tender.
Braised lamb shanks are one of life’s simple pleasures. Don’t try to bbq these though, the bone can be a bit chewy!
1kg = 3 – 4 pieces
Lamb Shanks BBQ Marinated
Lamb Shanks marinated in a delicious blend of Rosemary & Mint, ready for slow cooking.
500g = 2 – 3 pieces
Tasty and tender plain Lamb Spare Ribs, perfect for the BBQ or the oven!
500g = 11 – 13 pieces
Amazing tender Lamb Spare Ribs, smothered in a Mongolian BBQ marinade.
500g = 10 – 12 pieces