Australian Butchers' Guild Monthly Newsletter by Rare Medium

MONTHLY NEWSLETTER

AUSTRALIAN BUTCHERS’ GUILD MONTHLY NEWSLETTER

AUSTRALIAN BUTCHERS’ GUILD

For all your Australian Butchers’ Guild enquiries please contact

AUSTRALIA

Stephen Pocock Trade Marketing Manager T. 03 9249 9510 M. 0411 680 506 E. spocock@mla.com.au

NSW/ACT

Matthew Carmody State Program Manager T. 02 9463 9236 M. 0411 680 507 E. mcarmody@mla.com.au

VIC/TAS

W. australianbutchersguild.com.au

Michael Tan State Program Manager T. 03 9249 9593 M. 0408 385 873 E. mtan@mla.com.au

QLD/NT

Gary McPherson State Program Manager T. 07 3620 5211 M. 0411 680 515 E. gmcpherson@mla.com.au

Brett Atkinson State Program Manager T. 08 8471 5800 M. 0411 680 519 E. batkinson@mla.com.au

NEWSLETTER INQUIRIES Elisha Moran T. 02 9463 9188 E. butchers@mla.com.au

Meat & Livestock Australia Limited (MLA) Level 1, 40 Mount Street North Sydney NSW 2060, Australia T. +61 2 9463 9333 F. +61 2 9463 9393 W. www.mla.com.au

Rafael Ramirez State Program Manager T. 08 9209 2890 M. 0408 083 014 E. rramirez@mla.com.au

CONTENTS 4 STATE WRAP UP 7 MEAT CUTS APP 8 MEAT STANDARDS AUSTRALIA 10 SPRING LAMB CAMPAIGN 11 ABG RETAIL PROMOTION 12 FLAVOUR MAKER PRODUCT SPOTLIGHT 16 GUILD MEMBER PROFILE 22 CONSUMER RECIPE SPOTLIGHT 30 SHOP TO PLATE

AUSTRALIAN BUTCHERS’ GUILD

NSW & ACT

The AMIC Sausage King heats are currently underway in NSW/ACT and competition is fierce. The Sausage King competition is a great community marketing tool for your store. Get your customers behind your sausage by sampling out the front and asking for feedback – your community are the ones buying your sausages – get their buy-in or feedback and build loyalty. Also, who can resist the smell of a sausage cooking? Our BUYP and RUYP manuals are jammed packed with delicious sausage and burger recipes such as the Mexican Sausages and Bondi Beef & Beetroot Burgers to name just two. You can swap them around to be a Mexican Burger or a Bondi Beef & Beetroot sausage. Adam Stratton & Paul Brady from Tender Gourmet Meats have just opened a brand new butcher shop in Sydney’s revamped Macquarie Centre. The store showcases the independent retailer’s point-of-difference- the butchers themselves. The shop is an ‘open-plan’ design allowing customers to interact with butchers, while they’re value adding or cutting meat. Butchers are the second most trusted source of information on cuts and cooking (MLA Red Meat Tracker, Pollinate, 2014). This type of store design really takes advantage of that consumer insight.

MONTHLY NEWSLETTER

VIC & TAS

With the cost of goods increasing and customers watching their spending, retailers need to worker smarter to stay in front. Understanding and utilising non loin cuts along with sub-primalling is essential for butchers wanting to create innovative products and keeping costs under control. Alistair Creed from Bellerive Meat Emporium in Tasmania understands this and uses non loin cuts to deliver products that cost very little to create. Taking inspiration from our BUYP and RUYP manuals, Bellerive Meat Emporium has a variety of meal solutions for their time poor customers. Alistair’s choice cut is the Rump, and seams out the sub primals to produce a variety of value-added products. The boutique shop averages two to three boxes of Rumps per week and creates offerings such as the “Coffee Crusted Beef Mignons” from the Eye of Rump. The Rump Cap is also used to create mini-roasts. Alistair also uses ‘occasional’ marketing in-store – using two days a week: ‘Whip up Wednesdays’ and ‘Frantic Fridays’ to offer his customers something more than the average specials. He uses social media to promote his offers directly to his customers which he says has a significant impact on sales.

QLD & NT

Many butchers have found pies to be a great value adding addition to their meat cabinet. They’re easy for you to make and easy for a consumer to cook. One store in particular is preparing a beef or lamb filling and serving it in a ramekin topped with a raw butter puff pastry. This innovative idea extends to your customers the convenience of taking home an impressive dinner that simply needs to go into an oven for 30 minutes. Ramekins are an inexpensive purchase and present a lot better than an aluminium tray. Why not have some veggies on hand and make your store a complete one stop shop for dinner? Remember your customers want a meal solution – they live in a fast paced world and have more demands on their time. They also eat with their eyes first; your customers shopping style has changed – they no longer shop from a list but now browse and select what piques their tastebuds. Make sure your meat cabinet meet the needs of your customers.

AUSTRALIAN BUTCHERS’ GUILD

The 2014 AMIC State Sausage King winners were announced on the 23rd August. Congratulations to all of the participants and finalists across the sectors with huge congratulations to ABG members: Tendercuts in Naracoorte who brought home gold in the Traditional Australian and Australian Lamb/Open Class Categories with their BBQ Beef sausage and Lamb with fetta and spinach. Congratulations to Shaun and the team down in the south east! The silver and bronze winners were – Traditional Australian – 2nd Jamestown Meats – Beef with cracked pepper and parsley / 3rd Wudinna Meat Store – Thin Gluten Free Australian Lamb / Open Class – 2nd Barossa Fine Foods – Merguez / 3rd Mathies Meat Shoppe – Lamb with basil, chilli, coriander and lime. The Spring Lamb campaign is just around the corner. Time to showcase this year’s new season lamb in your meat cabinets with lamb grilling cuts. Don’t forget our RUYP manuals are packed with fresh flavoured recipes perfect for the warmer weather. Invitations to our Spring Lamb launch will be sent out early September to keep your eye out.

Sausage King is just around the corner and what a fantastic opportunity for WA butchers to showcase their artisan skills and winning sausage recipes. As butchers, we just call them bangers or snags, but to your customers there is nothing more fascinating than seeing their favourite butcher weaving their magic and turning out something delicious for their next dinner or BBQ. For more information on this years competition please call Mike Thomas on 0438 701 577. The Prime lamb Auction will be held at the Perth Royal Show on the Monday 29th September at 2pm. This event ties in nicely with the new Spring Lamb campaign. Spoil your customers with this special product, plus display ribbons will be given to showcase in your store and assist with your local area marketing.

MONTHLY NEWSLETTER

MEAT CUTS APP Have you seen the new Meat Cuts app?

MLA's Meat Cuts app educates consumers on how to best match meat cuts with cooking methods with just a few taps on their mobile. The App features 107 beef, lamb, veal & goat cuts and recipes

Meat Cuts app â&#x20AC;&#x201C; free from the Apple iTunes App Store or Google Play.

AUSTRALIAN BUTCHERS’ GUILD

MEAT STANDARDS AUSTRALIA Beef & Lamb Ageing Requirements on Carton Labels

Reading a MSA carton label tells you everything you need to know about the beef and lamb found in the box.

All MSA graded product is identified on the carton label and must state: Cooking method • MSA grade 3, 4 or 5, MSA (for sheepmeat); • Ageing requirement in days eg. MSA roast @ 5 days

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MSA product must not be sold to your customers before it reaches the MSA ageing requirement shown on the carton label. Check the date it was packed or the carcase ticket for date of processing, and calculate forward for release date.

All MSA graded product requires a minimum ageing period of 5 days, with eating quality up to 35 days ageing also calculated for beef.

Release date explained This cube roll can be used as an â&#x20AC;&#x2DC;MSA Gradedâ&#x20AC;&#x2122; product for grill, roast and stir fry cook methods with 5 days ageing from the packed on date. After 14 days ageing, the primal can be used as a MSA 4 star grill and roast. After 21 days ageing, it can also be used as MSA 4 star stir fry.

AUSTRALIAN BUTCHERSâ&#x20AC;&#x2122; GUILD

S P R I N G L A M B C A M PA I G N U P D AT E

Preparations for the Spring Lamb campaign are under way with campaign kick-off on the 27th September 2014. This campaign will see your customers flocking to your counter to get their hands on new season lamb. Keep your eye out for your point of sale kits which will start to arrive week of the 22nd of September. Each kit will be filled with new and delicious recipes cards, pack stickers, posters and a lamb cuts chart designed to inspire customers in store. To coincide with your POS kits the Spring Lamb campaign will also include a new TVC, on line, outdoor billboards, cinema advertising and PR activities. ABG will be running an in-store Spring Lamb retail promotion exclusive to members. See overleaf for more information. If you are an ABG member and you do not receive your Point of Sale before the 26th of September, give our call centre a call on 1800 226 777.

MONTHLY NEWSLETTER

SPRING LAMB RetAIL PRoMotIoN

In october the Australian Butchers’ Guild is running a national retail promotion to encourage Lamb sales in your store. Please look out for the competition pack and refer to the instructions below. As an extra incentive there are prizes for the store that attracts the most entries and the store with the best display! BUY LAMB TO NEVER LAMB ALONE THIS SPRING!

Promotion Website HOME

ENTRY FORM

TERMS & CONDITIO

WINNERS

WIN

ONE OF 20 WEBER GENESIS E330 BBQ’S

CONTACT

WIN ONE OF 20

B ALONE BUY LAMB TO NEVER LAM THIS SPRING!

BUY LAMB TO E NEVER LAMB ALON THIS SPRING!

PURCHASE LAMB THEN LOG ON TO IN OCTOBER, YOUNEVERLAMB OM.AU AND COMPLETE ALONE.C ONLINE ENTRY FORM FORTHEYOUR CHANCE TO WIN.

IN W ONE OF 20

WIN

ONE OF 20 WEBER GENESIS E330 BBQ’S

WEBER GENESIS E330 BBQ’S

WIN

ONE OF 20 BBQ’S Entries close Friday See reverse side 31st October 2014. Winner drawn for terms and conditions. Friday 7th November 2014.

Entry Pads ON COMING SO

REVISIT

SITE THIS WEB

ON WEDNESDAY

01/10/2014

TO ENTER

WIN ONE OF 20 BBQ’S

WIN

WIN BUY LAMB TO NEVER ONE OF 20 LAMB ALONE THIS SPRING! WEBER GENESIS E330 BBQ’S

ONE OF 20 BBQ’S

WIN

ONE OF 20 BBQ’S Terms & Conditions

| Privacy Policy

| Contact Us

nationally from competition runs Never Lamb Alone” LPG BBQ valued at $1899.00. their 2060; The “You Genesis E330 by email and Sydney, NSW will be notified will win a Weber Street, North in-store Level 1, 40 Mountentries received in the promotion East, VIC, 3102. The winners of the promotion are listed 39 081 678 364) Street, Kew from all Conditions Limited (ABN entries drawn Office, 832 High entered into. Full Terms and The first 20 valid 7/11/2014 at MLA Victorian & Livestock Australia will be on Promoter: Meat 11.59pm 31/10/2014. Prizes: No correspondence to place at 2.00pm website by 14/11/14. 8am 1/10/2014 $37,980.00; draw will take XXXXX lone.com.au is VIC Permit No. Total Prize Pool on www.youneverlamba Permit No. TXXXXX. name will be published lone.com.au TP XXXXX. SA ACT Permit No. or at www.youneverlamba Permit No. LTPS/XXXXXX. Permits: NSW

WIN

ONE OF 20 BBQ’S

A2 Posters

Promoter: Meat & Livestock Australia Limited (ABN 39 081 678 364) Level 1, 40 Mount Street, North Sydney, NSW 2060; The “You Never Lamb Alone” competition runs nationally from 8am 1/10/2014 to 11.59pm 31/10/2014. Prizes: The first 20 valid entries drawn from all entries received in the promotion will win a Weber Genesis E330 LPG BBQ valued at $1899.00. Total Prize Pool is $37,980.00; draw will take place at 2.00pm on 7/11/2014 at MLA Victorian Office, 832 High Street, Kew East, VIC, 3102. The winners will be notified by email and their name will be published on www.youneverlambalone.com.au website by 14/11/14. No correspondence will be entered into. Full Terms and Conditions of the promotion are listed in-store or at www.youneverlambalone.com.au Permits: NSW Permit No. LTPS/XXXXXX. ACT Permit No. TP XXXXX. SA Permit No. TXXXXX. VIC Permit No. XXXXX

A4 Strutted Posters

Wobblers

BUtCHeR INCeNtIVeS! The “You Never Lamb Alone” online retail promotion commences at 8am 1/10/2014 and concludes at 11.59pm 31/10/2014. Your competition point of sale kit contains; • Promotion Instruction Sheet • 2 x A2 Promotion Posters • 3 x A4 Strutted Posters • 4 x Entry Pads (100 leaf) • 5 x Promotion wobblers Please set the material up in a prominent position in your store and encourage customers to purchase Lamb in spring to qualify for entry into the competition. After the customer completes their purchase please give them an entry form as provided which advises the competition terms and conditions and how they enter at: www.youneverlambalone.com.au The first 20 entries drawn from all entries received nationally in the promotion will win a Weber Genesis E330 BBQ valued at $1899. Total Prize Pool is $37,980.00 Winners will be notified by email and their names will be listed on the competition website by Wednesday 14/11/2014.

As an incentive we are offering you two chances to also win a Weber Genesis E330 BBQ.

tWo to

Win 1. The butcher that records the highest amount of entries into the competition nationally will win a Weber Genesis E330 BBQ valued at $1899. 2. The butcher that has the best display of spring lamb and makes best use of the promotional material in their shop has the opportunity to win a Weber Genesis E330 BBQ valued at $1899. Email photos of your display to butchers@mla.com.au MLA will choose the winner.

Please contact your MLA State Program Manager with any queries

AUSTRALIAN BUTCHERS’ GUILD

FLAVOUR MAKERS PRODUCT SPOTLIGHT

P R O D U C T:

Golden Phoenix Satay Spice/Glaze

F L AV O U R M A K E R S PRODUCT CODE:

21590

MONTHLY NEWSLETTER

PRODUCT FEATURES 1.

All Natural

Great with beef, lamb, veal or goat

Suitable for pan-frying, roasting, BBQ or grilling

Our Golden Phoenix Spice/Glaze represents the re-birth of a truly classic flavour. We have developed the most authentic and utterly irresistible peanut satay flavour that has become the envy of all others. Rather than relegate such a brilliant spice blend to the everyday ho-hum of being called â&#x20AC;&#x2DC;Satayâ&#x20AC;&#x2122; we wanted a name that conjures up all of the anticipation and excitement of a Phoenix rising from the ashes. Culinary immortality here we come! Of course you can call it what you like but ask for the Flavour Makers Golden Phoenix Spice/Glaze if you want to take your Satay offering to the heavens.

To use as a glaze (dry application) Tumble 1kg of your lamb or beef with 150g of spice/glaze until portions are completely coated. Lightly shake off excess spice and leave for approximately 5 minutes until an attractive glaze has formed.

To use as a marinade (wet application) For 1kg of meat, combine 100g of Golden Phoenix Spice / Glaze with 50ml of water and 50ml vegetable oil. Mix or whisk thoroughly until a smooth consistency is achieved and for best results, allow marinade to stand and thicken for 15 minutes. Simply tumble your lamb or beef cut of meat in the marinade, garnish and display.

HINTS & TIPS Garnish display with sliced kaffir lime leaves and finely chopped roasted peanuts. 2. For customer convenience and visual appeal, thread marinated beef strips onto pre-soaked decorative skewers and sell by the unit. 1.

To make it your own, replace the water with coconut milk and add a squeeze of lime.

To make it spicier, add some fresh chopped chilli (or chilli paste) and coriander.

Also great with lamb cutlets, or with mice for burger patties and meatballs.

AUSTRALIAN BUTCHERSâ&#x20AC;&#x2122; GUILD

RECIPE IDEA Indonesian Lamb Satays

INGREDIENT

1 UNIT

2 UNITS

4 UNITS

6 UNITS

800g

2.4kg

4kg

8kg

Lamb back eye of loin or fillets (thinly sliced into strips) Flavour Makers Golden Phoenix Satay Spice/Glaze Canola or Vegetable Oil

100g

300g

500g

1kg

50ml

150ml

250ml

500ml

Chilled Water (or coconut milk)

50ml

150ml

250ml

500ml

Kecap Manis

40ml

120ml

200ml

400ml

Coconut Cream

80ml

240ml

400ml

800ml

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R E T A I L P R E PA R A T I O N

Satay Skewers: 1. In a large mixing bowl, gradually combine

Flavour Makers Golden Phoenix Satay Spice/Glaze with water and oil. Stir until well combined. 2. Add meat strips to the bowl and tumble in marinade until evenly coated. 3. Thread marinated meat strips evenly onto pre-soaked skewers.

Dipping Sauce (optional): 1. Combine all ingredients and stir over a low heat

until all ingredients are well combined.

2. Pour into plastic lidded containers and display with satay skewers.

RETAIL PRESENTATION

1. Display satay skewers garnished with sliced kaffir lime leaves

and roasted chopped peanuts.

CONSUMER INSTRUCTIONS

1. Pre-heat BBQ or griddle pan to a medium high heat for 2-3 minutes. 2. Cook satay skewers for 4-5 minutes turning frequently. 3. Remove from heat and rest in a warm place. 4. Serve skewers on a bed of shaved cucumber and pineapple.

Drizzle with warmed satay sauce, saving some aside for dipping. 5. Garnish with sliced kaffir lime leaves and crushed peanuts. 6. Serve over steamed rice with lime wedges on the side.

AUSTRALIAN BUTCHERSâ&#x20AC;&#x2122; GUILD

GUILD MEMEBER PROFILE Sam Canning Cannings Free Range Butchers

Young Melbourne butcher Sam Canning has launched an innovative meat retail business, built on his passion for ethical livestock production. Here, he shares the winning recipe behind Cannings Free Range Butchers.

Cannings Free Range Butchers, Kew and Hawthorn

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17 Caption: Butcher Sam Canning â&#x20AC;&#x201D; Owner of Cannings Free Range Butchers, Kew & Hawthorn

AUSTRALIAN BUTCHERS’ GUILD

You recently opened the door to your second shop at Kew – take us on the journey so far: I completed my apprenticeship at a Hampton (Vic) butcher shop in 2002. I worked with both major supermarkets before heading to London where I worked for The Ginger Pig, a business which farms a lot of their own products. When I returned to Australia, I took on a management role at Polkinhornes in Melbourne, another paddock-to-plate style boutique butcher. I always had a passion for making the quality farming story part of my offering and the time was right to open my own store in 2010. The first Cannings Free Range Butchers store opened at Hawthorn in July 2010 and we opened our second store at Kew earlier this year. How has the business evolved? Because I started from scratch rather than buying an existing business, I started with a pretty basic set up. Both premises had to be converted to butcher shops. We have built our clientele to 3000/ week across both stores, and employ around 30 people. We are also moving into wholesale, mainly for foodservice, plus our online customers are increasing. At the moment, 10% of our business is wholesale, 10% is on-line and 80% is over the counter.

What makes Cannings stand out? We source free range meat – grass-fed, HGP and antibiotic free. As butchers we're really lucky here in Australia. Australian beef and lamb farmers are seriously committed to high animal welfare standards and care for their animals and land really well. I visit all the farms that supply us to make sure our values and our business ethos match. We sell Victorian and Tasmanian products to minimise food miles, such as lamb from Kyneton and beef from Gippsland and Cape Grim. We are also phasing out plastic bags and polystyrene trays and use renewable green hydro energy. Why do you have a free range philosophy? I have always had the core belief that animals should be respected – it is more than just a marketing tool for us, it is ingrained. We don’t sell organic, our niche is ethically farmed meat.

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Who is the typical Cannings’ customer? Our online clientele is mainly mothers who like the convenience of home delivery. On the wholesale side, we sell a lot of smallgoods to Melbourne restaurants and cafes. Our Hawthorn customers tend to be younger professionals who do most of their shopping after work, so our evenings are busy but weekends are quiet. Our Kew store caters for an older demographic and also families, and is very busy on weekends. How do you meet your customers’ demands? We are trying to systemise our business to be more efficient and to deliver consistent products across both stores. Every product we create has to be a best seller; it has to earn its place in the cabinet. What are some of the best sellers? We sell a lot of Cape Grim MSA beef (we see MSA as another quality check), lamb legs and backstraps. Our sausages are always popular and our ‘heat and serve’ meals are big sellers year-round. We make meals like lasagne, curry, cannelloni, as well as value-added products such as Moroccan steak fingers, lamb koftas and beef stir fries. We even make desserts, like apple and blueberry crumble, so people can get their entire meal here.

How are you using technology to communicate with customers? We have 1500 customers on our SMS database and we send out a weekly text promoting specials. Our social media marketing is also really important. We used to use Facebook to promote a Friday special, but we found people would wait until then to do their shopping. Spontaneous social media is more powerful so we now promote specials more sporadically. I also get people to work for us – if a customer gives us a positive review on Google or WOMO, they get a 25% discount. Online reviews are there forever, so it is a very effective strategy.

AUSTRALIAN BUTCHERS’ GUILD

MONTHLY NEWSLETTER

What innovative business decisions are you proud of? We converted to an entirely cashless system in both stores this year. We were 80% card sales anyway, so it hasn’t been a big transition but it was in response to customer concerns about money handling. Our staff always wear gloves, but this takes our store hygiene to the next level. We also have a purpose-built dry ageing room in our new Kew store, which gives customers an insight into the process a few steps before what they normally get to see. It’s especially popular with kids and the blokes – they love it.

Looking back on your four years of business, what lessons have you learned? That it is important to stand back from the day-to-day business activities and delegate roles like marketing, online and wholesale to the right people. I believe the key to business growth is to make yourself redundant – I couldn’t build our business if I was still out the back, cutting meat. It’s hard to do, but it gives me a better perspective to look for new opportunities. And finally, what’s on the menu tonight? Beef short-ribs, braised in Master Stock and cooked for 6 – 8 hours.

But probably the thing I am most proud about in our business is our staff. We have developed a very positive culture, which starts at the recruitment phase – I value attitude over experience any day.

Website: canningsfreerangebutchers.com.au Facebook: facebook.com/canningsbutchers (Images: Sharyn Cairns)

AUSTRALIAN BUTCHERSâ&#x20AC;&#x2122; GUILD

CONSUMER RECIPE SPOTLIGHT Easy Meal Solutions

As spring nears, we can all look forward to the fresh and vibrant flavours that the warmer weather brings. A beef or lamb roast appropriately seasoned with fresh spring herbs and paired with a light and zesty salad, there you have an easy and delicious dinner the whole family will love. The warmer weather also brings out the urge to fire up the BBQ and throw on a juicy piece of steak.

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RECIPE ONE Grilled Beef Sirloin Steak, Zucchini, Sweet Potato and Rocket Salad

S ER V E S : 4 P R EPA R AT ION : 15 minutes C OOK IN G: 10 minutes

INGREDIENTS 600g

Sirloin Steak, fat trimmed

3 tbsp

olive oil

350g

sweet potato, peeled and cut into 3mm slices

4 med

zucchinis, sliced lengthways into 5mm slices

red onion, quartered

2 tbsp

lemon juice, plus grated zest of a lemon

150g

rocket leaves

30g

parmesan cheese, shaved

20g

toasted pine nuts

METHOD 1.

Preheat a chargrill or barbeque to hot. Brush the Beef on both sides with 2 tsp olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.

Place the sweet potato, zucchini and onion into a large bowl and toss with 3 tsp olive oil. Place on the grill and cook for 1Â˝ minutes on each side, or until tender and lightly charred.

Slice the Beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice and zest and remaining oil. Season with salt and pepper and stir to combine.

Place the rocket onto a large serving platter, top with the tossed Beef and grilled vegetables, parmesan cheese and pine nuts, and serve.

TIPS FOR COOKING THE PERFECT BARBECUE STEAK: 1. 2.

Brush each steak lightly with oil.

Preheat the barbecue to hot before adding the steak. The steak should sizzle as it makes contact with the plate or grill. 3. Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only for rare and medium.

Test for doneness with tongs. Rare is soft when pressed, medium is springy but still soft and well done is very firm. Remove steak and cover loosely, rest in a warm place for a few minutes before serving.

SWITCH TO MAKE Pesto Steak Sandwich â&#x20AC;&#x201C; Mix some fresh basil pesto into whole egg mayonnaise and smear onto 4 sourdough rolls. Top with the unsliced Beef, grilled zucchini and rocket. Season with salt and pepper and serve.

AUSTRALIAN BUTCHERS’ GUILD

RECIPE TWO Persian Spiced Lamb Shoulder

S E R V E S: 6 – 8 P R EPA R AT ION : 20 minutes C OOK IN G: 1 hours

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INGREDIENTS Lamb Shoulder, deboned and trimmed of fat (1.2kg)

1 6 cloves

garlic, chopped

1 tsp

cinnamon

lemon, zest and juice

1 tbsp

harissa paste (or 1 tsp chilli powder)

1 tbsp

olive oil

¼ cup

raisins

butternut pumpkin, cut into 2cm slices

baby eggplant, halved lengthways

3 bunches

baby heirloom carrots, peeled, stalks trimmed to 4cm

1 cup

quinoa

3 cups

Tuscan kale (cavalo nero) or spinach, finely shredded

1 tbsp

olive oil

2 tbsp

orange juice

¼ cup

dried cranberries

¼ cup

mint leaves

METHOD 1.

Preheat oven to 200˚C fan forced.

Place garlic, cinnamon, lemon zest and juice, harissa and oil in a large bowl and mix to combine. Spread half the mixture all over the lamb. Sprinkle raisins over the inside of the lamb and roll up into a log. Tie firmly with kitchen string at 2 cm intervals to enclose.

Place lamb in a roasting tray and toss pumpkin, eggplant and carrots in the remaining paste and place around the lamb.

Roast lamb in oven for 40 minutes or until starting to brown, then reduce temperature to 160˚C and cook for 20 minutes per kilo of lamb for medium or until cooked to your liking. Rest for 10 –15 minutes, remove string and slice.

For quinoa, cook according to packet directions. Place kale on top of quinoa to steam for the last 5 minutes of cooking and replace lid. Stir kale through quinoa. Add olive oil, orange juice and cranberries and stir to combine. Scatter with mint just before serving.

Serve with sliced lamb, yoghurt and pomegranate.

Greek yoghurt and pomegranate seeds,

to serve

TIPS 1.

Make your own harissa by making a paste of red chilli and garlic with a splash of vinegar. Keep covered in oil in the fridge.

2. Get your butcher to debone the lamb shoulder for you, then take the bones home and add them to your next soup for flavour. 3.

Try couscous instead of quinoa, or wild rice mixed with basmati rice.

Marinate the lamb overnight for extra flavour and tenderness.

SWITCH TO MAKE Lamb Shawarma – omit harissa and raisins. Add chopped coriander, cayenne pepper, cumin, ground coriander, paprika, cardamom and allspice. Serve in pita bread with salad drizzled with yoghurt.

AUSTRALIAN BUTCHERS’ GUILD

RECIPE THREE Moroccan Spiced Beef Rib-Eye Cutlets with Roasted Baby Carrots and Yoghurt Dressing

METHOD

S ER V E S : 4 P R EPA R AT ION : 15 minutes, plus marinating time

Preheat a small frying pan over a medium heat and add the cumin and coriander seeds. Shake the pan and take off the heat when the seeds release their aroma.

Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder.

Add 2 tsp olive oil and rub the spice mixture over the Beef. Cover and set aside for 30 minutes.

Preheat a chargrill to moderately hot and the oven or lidded barbecue to 180°C. Cook the Beef on the chargrill for 5 minutes on each side or until nicely charred. Transfer to an oven tray and place in the oven or barbecue for 5–7 minutes for medium rare to medium. Set aside to rest for 10 minutes.

Cut the Beef off the bone and slice into thick pieces. Season with salt and pepper. Place vegetables onto a large platter and top with the meat slices. Serve with the dressing.

C OOK IN G: 30 minutes

INGREDIENTS 2

400g Rib-Eye Cutlets (rib steak bone-in, rib-eye steak on the bone), fat trimmed

2 tsp

cumin seeds

2 tsp

coriander seeds

1 pinch

dried chilli flakes

1½ tbsp

olive oil

MONTHLY NEWSLETTER

TIPS 1.

To allow it to cook evenly, make sure the Beef is at room temperature before cooking. 2.

To save time you can use ground cumin and coriander. Try a teaspoon of each.

The baby carrots could be replaced with pieces of sweet potato. 4.

ROASTED CARROTS 2 bunches

baby carrots, trimmed and scrubbed

2 tsp

fresh thyme leaves

400g

tin chickpeas, rinsed and drained

100g

baby spinach leaves

200ml

Greek yoghurt

2 tbsp

coriander leaves, chopped

1 tbsp

lemon juice

METHOD 1.

When the Beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden. Toss the thyme leaves and chickpeas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little.

Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper.

DRESSING

SWITCH TO MAKE Roasted Rib-Eye Cutlet with Salsa Verde â&#x20AC;&#x201C; Cook the Beef without the spices and chilli. Make a simple salsa verde by chopping 2 cups of flat leaf parsley leaves with some garlic, anchovies, capers and gherkins. Season and stir in a splash of extra virgin olive oil and white wine vinegar. Slice and season the Beef. Serve with sautĂŠed silverbeet and a dollop of Dijon mustard.

Rib-eye cutlets could be replaced with a standing Beef rib roast.

METHOD

AUSTRALIAN BUTCHERS’ GUILD

RECIPE FOUR Greek-Style Butterflied Leg of Lamb with Roasted Vegetables and Grilled Lemon

S E R V E S: 6 P R EPA R AT ION : 15 minutes, plus marinating time C OOK IN G: 45 minutes

TIPS 1.

The most accurate way to test the temperature of the Lamb is using a meat thermometer. Medium lamb should read 65˚C–70˚C.

2. 3. 4.

For maximum flavour, try marinating the Lamb overnight.

You could use a boned and butterflied shoulder of Lamb instead of the leg.

If you don’t want to use a chargrill pan you can add the lemon quarters to the Lamb and vegetables for the last 5 minutes of cooking time.

MONTHLY NEWSLETTER

INGREDIENTS 1

boned and Butterflied Leg of Lamb, fat trimmed (about 1.3kg)

6 cloves

garlic, roughly chopped

1 small bunch

fresh oregano, leaves roughly chopped

1½ tbsp

olive oil

400g

kipfler potatoes, scrubbed and cut into wedges (or any other waxy potato e.g. desiree)

400g

butternut pumpkin, cut into wedges

2 lemons, quartered

METHOD 1.

Pound the garlic and oregano in a mortar and pestle to a coarse paste. Add 2 tsp olive oil and rub well into the Lamb. Cover with cling film and marinate for 30 minutes.

Preheat the oven or lidded barbecue to 180˚C. Season the Lamb with salt and pepper and place in the middle of a large a roasting pan.

Toss the potatoes and pumpkin with the remaining olive oil and season with salt and pepper. Scatter the wedges around the Lamb and cook for 45 minutes for medium, turning the vegetables over halfway through.

Take the Lamb out and set it aside to rest for 10 minutes, loosely covered with foil. Turn off the oven or barbecue and keep the vegetables in to stay warm.

Carve the Lamb and squeeze some of the grilled lemon on top. Serve with the vegetables and salad.

THE SALAD 4 large

ripe tomatoes, thickly sliced

Lebanese cucumbers, cubed

red onion, finely sliced

120g

reduced fat feta cheese, crumbled

1½ tbsp

olive oil

3 tsp

red wine vinegar

METHOD 1.

When the Beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden. Toss the thyme leaves and chick peas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little.

METHOD FOR THE GRILLED LEMON 1.

SWITCH TO MAKE Sumac Lamb Wraps – For a Middle Eastern twist, try rubbing the Lamb with olive oil and sumac. Roast as usual, carve thinly and serve with grilled flat bread, hummus, cos lettuce leaves and a side of pickled vegetables.

Preheat a chargrill to hot and cook the lemon quarters for 1½ minutes on each side or until lightly charred. If you are using the barbecue you can simply cook them on the grill plate.

AUSTRALIAN BUTCHERS’ GUILD

SHOP TO PLATE Tandoori Lamb Rack Racking Up Your Profits Vol. 2

MONTHLY NEWSLETTER

INGREDIENT Lamb Shoulder Rack

DESCRIPTION Approx. 400g each 4 rib, frenched, chine removed

Tandoori paste

UNIT

UNITS

1.2kg

2.4kg

4.8kg

12kg

24kg

75g

150g

300g

750g

1.5kg

Natural Yoghurt

Greek Style

30g

60g

120g

300g

600g

Garlic

Crushed

10g

20g

40g

100g

200g

Ginger

Grated

10g

20g

40g

100g

200g

Fresh Coriander

Dried

10g

20g

50g

100g

Paprika

Sweet

2.5g

10g

25g

50g

120

Serves

P R E PA R A T I O N 1.

Score fleshy side of lamb racks with shallow diagonal slits.

Wrap exposed bones in foil.

Combine tandoori paste, yoghurt, garlic, ginger and paprika.

Spread over racks, rubbing into slits. Arrange racks on tray and sprinkle with coriander.

RETAIL PRESENTATION 1.

CONSUMER INSTRUCTIONS 1.

Preheat fan forced oven to 160°C.

Arrange racks on roasting tray. Cook for 1–1½ hours or until cooked to preference.

Cover loosely with foil. Rest in a warm place for 10 minutes.

RECIPE NOTE If using a conventional oven, you may need to increase temperature or allow additional cooking time.

Display on trays, coriander side up.

SERVING SUGGESTION 1.

Carve into cutlets and serve with cucumber salad.

The Australian Butchersâ&#x20AC;&#x2122; Guild (ABG) is an initiative brought to you by Meat & Livestock Australia and is the face of the Australian beef, lamb and goat farmers in the independent retail butcher sector. ABGâ&#x20AC;&#x2122;s role is to bridge the gap between farm and butcher shop to provide ABG members with information and inspiration on beef, lamb, veal & goat. The ABG is committed to driving product innovation and increasing the professionalism of its members via ongoing educational and networking opportunities. Australian farmers acknowledge their place within the Australian food culture and recognise the importance of investing in its ongoing strength and sustainability. Through the ABG, Australian beef, lamb and goat farmers are proud to support Australian butchers who share their passion for quality and excellence.