We want you to get the best value and deliciousness from your meat packs! Here is an explanation of the different cuts you’ll receive in you pack, and some recipes for inspiration.
Leg: Tender and full of flavour, the leg is traditionally roasted. Roasting with the bone in adds flavour and provides more tender meat.
For an extra tasty roast, try this Thyme and Garlic Lamb leg roast recipe. If you're not confident carving a leg, this article might help.
Loin Chops are perfect for high heat cooking like your BBQ. Try this Chargrilled oregano lemon lamb loin chops with beetroot salad recipe.
Rack: The rack contains rib bones, backbone and thick meaty rib eye muscle. Beautiful roasted whole or cut between the rib bones to create cutlets. Check out this recipe for Caraway and maple glazed lamb rack.
Shanks are best slow cooked in liquid. Worth the effort for flavour and tenderness. You could try this recipe for Italian style braised lamb shanks.
Chump chops are are suited for barbecue and pan-fry. They are tender with extra flavour from the bone. You can marinate them for even more flavour, like this recipe for Marinated lamb chump chops with eggplant zucchini and capsicum.
Forequarter Chops: The forequarter chop is made up of many cuts including the neck, shank and shoulder rack. As hard working muscles, cook slowly to delivery tender and tasty results. The largest of the chops, they can be grilled on the BBQ like these Sticky barbecue lamb forequarter chops, or equally can be diced up and used in a stew or curry, like this lamb korma recipe.
Ribs: The ribs come from either the belly or the breast of the sheep and consists of layers of full flavoured meat and rich fat. Ribs suit low and slow cooking methods. Try these Cajun lamb ribs with cheesy polenta in the oven or on the charcoal BBQ with an added touch of smoke.
For more recipes visit www.australianlamb.com.au. This site contains recipes, explanation of lamb cuts, storage information, and even links to apps to help with cooking times.
Enjoy!
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