Racking Up Your Profits #1

RACKing up your profits volume 1

Your guide to value-added lamb

RACKing up your profits volume 1

Your guide to value-added lamb

Published by Meat & Livestock Australia Limited ABN 39 081 678 364 February, 2011 Š Meat & Livestock Australia Limited 2011 ISBN 9781741915440

Disclaimer

MLA State Business Development Managers

Care is taken to ensure the accuracy of the information contained

Doug Piper

0411 680 504

in this publication, however MLA cannot accept responsibility for

Business Development Manager

mailto:dpiper@mla.com.au

the accuracy or completeness of the information or the opinions

NSW/ACT

expressed.

Gerard Doherty

0411 680 510

Business Development Manager

mailto:gdoherty@mla.com.au

MLA makes no representations and to the extent permitted by law excludes all warranties in relation to the information contained in this publication. MLA is not liable to you or to any third party for any losses, costs or expenses, including any direct, indirect, incidental, consequential, special or exemplary damages or lost profit,

VIC/TAS Glen Burke

0411 680 507

Business Development Manager

mailto:gburke@mla.com.au

QLD/NT Bill Lindsay

0411 680 519

this publication.

Business Development Manager

mailto:blindsay@mla.com.au

Reproduction in whole or in part of this publication is prohibited

Rafael Ramirez

0408 083 014

without prior consent and acknowledgement of Meat & Livestock

Business Development Manager

mailto:rramirez@mla.com.au

Australia.

WA

resulting from any use or misuse of the information contained in

SA

RACKing up your profits

RACKing up your profits volume 1

Contents Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Australian Sheepmeat Industry. . . . . . . . . . . . . . . . 3–6 MSA sheepmeat. . . . . . . . . . . . . . . . . . . . . . . . . . . . 7–12 Marketing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13–22 • How MLA can help your business. . . . . . . . . 13–14 • MLA Lamb campaigns. . . . . . . . . . . . . . . . . . . 14–17 • Tips for retailers. . . . . . . . . . . . . . . . . . . . . . . . . 18–19 • Simple, easy cooking tips for lamb. . . . . . . . 20–21

Summer lamb recipes Caribbean Lamb Roast. . . . . . . . . . . . . . . . . . . . . . . .

Macadamia Crusted Lamb. . . . . . . . . . . . . . . . . . . . .

Greek Lamb Meatballs . . . . . . . . . . . . . . . . . . . . . . . .

Korean Lamb Steaks. . . . . . . . . . . . . . . . . . . . . . . . . .

Lamb Chevapcici. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lamb Peperonata. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lamb Curry Swirl. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

BBQ Mustard Lamb Ribs. . . . . . . . . . . . . . . . . . . . . . .

Lemon Garlic Lamb Ribs . . . . . . . . . . . . . . . . . . . . . .

Spanish Paprika Lamb Ribs. . . . . . . . . . . . . . . . . . . .

Sticky Asian Lamb Ribs. . . . . . . . . . . . . . . . . . . . . . . .

Autumn lamb recipes

Aussie Lamb Burgers. . . . . . . . . . . . . . . . . . . . . . . . .

Cajun Lamb Burger. . . . . . . . . . . . . . . . . . . . . . . . . . .

Lamb & Veggie Burgers. . . . . . . . . . . . . . . . . . . . . . .

Satay Lamb Burger . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lamb and Eggplant Bake. . . . . . . . . . . . . . . . . . . . . .

Parmesan Lamb Schnitzel. . . . . . . . . . . . . . . . . . . . .

Marrakesh Lamb Roll . . . . . . . . . . . . . . . . . . . . . . . . .

Mediterranean Lamb Steaks. . . . . . . . . . . . . . . . . . .

Mongolian Lamb Stir Fry . . . . . . . . . . . . . . . . . . . . . .

Lebanese Lamb Pizza. . . . . . . . . . . . . . . . . . . . . . . . .

Saltimbocca Lamb Roast. . . . . . . . . . . . . . . . . . . . . .

24 25 26 27 28 29 30 31 32 33 34

36 37 38 39 40 41 42 43 44 45 46

Winter lamb recipes

Lamb Empanadas . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Lamb, Leek & Barley Broth. . . . . . . . . . . . . . . . . . . . 49 Lamb Ragu. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Lamb Rogan Josh . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Persian Lamb Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Lamb Shanks with Beans. . . . . . . . . . . . . . . . . . . . . . 53 Spanish Lamb Meatballs. . . . . . . . . . . . . . . . . . . . . . . 54 Winter Lamb Casserole. . . . . . . . . . . . . . . . . . . . . . . . 55

Spring lamb recipes

Lamb, Apricot & Date Kibbeh. . . . . . . . . . . . . . . . . . . 58 Chilli & Fennel Lamb Steaks. . . . . . . . . . . . . . . . . . . 59 Greek Lamb Roast. . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Malaysian Lamb Sausages . . . . . . . . . . . . . . . . . . . . 61 Mexican Lamb Sausages. . . . . . . . . . . . . . . . . . . . . . 62 Tunisian Lamb Sausages. . . . . . . . . . . . . . . . . . . . . . 63 Lamb, Fennel & Orange Sausages. . . . . . . . . . . . . . 64 Lamb, Spinach & Feta Pies. . . . . . . . . . . . . . . . . . . . . 65 Lamb, Lemon & Garlic Kebabs. . . . . . . . . . . . . . . . . 66 Sticky Lamb Sticks. . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Turkish Lamb Burgers. . . . . . . . . . . . . . . . . . . . . . . . . 68

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Introduction We are very excited to bring RACKing up your profits – Volume 1 to you. Following on from the highly successful ‘BEEFing up your profits’ series this new book has been designed as a must have, value-added lamb manual.

Value-adding and merchandising are often two of the most challenging aspects of retailing meat – we’re confident this guide will assist you get the most out of both.

Each value-added idea in RACKing up your profits – Volume 1 has been created with your business in mind. Our aim is to help you improve your overall profitability, while providing more choice for your customers.

The book promotes a range of lamb cuts and we’ve taken a seasonal approach with the recipe ideas, so you’ll find it easy to choose and create value-added lamb dishes throughout the year.

Each idea features straight-forward instructions, making them simple to prepare and easy to adapt to suit your customer’s needs. As well, each has notes regarding opportunities for additional promotion with sauces or easy accompaniments. The book also features highquality photography, so you can quite clearly see how to present your value-added lamb product to catch your customer’s attention.

The demand for lamb has never been higher. In 2009-10, consumer expenditure on lamb continued to rise, reaching a record high of $2.29 billion.

It makes good sense to take advantage of consumers’ love of lamb, and take advantage too of MLA’s point-of-sale material. Our bright and engaging POS aims to catch the consumer’s eye and help them make a decision to choose lamb.

Lamb is currently promoted at three key times of the year in order to maintain consumer demand all year round – with Australia Day, Mother’s Day and Spring now significant events in MLA’s lamb calendar. The week leading up to Australia Day is now the biggest retail sales period for lamb each year.

We sincerely hope RACKing up your profits – Volume 1 helps you develop new approaches to the range, presentation and promotion of lamb in your store. Do let us know how successful it is for you... we’d love to hear from you.

Best regards

Glen Feist MLA General Manager - Marketing

Australian SheepMeat Industry

Australian SheepMeat Industry

Mongolian Lamb Stir Fry - page 44.

RACKing up your profits

3

In Australia, sheep are produced in a wide range of climates – from the arid and semi-arid parts of the inland region to the high rainfall areas of New South Wales, Victoria, South Australia and Tasmania.

The south-west corner of Western Australia is also an important sheep-producing region.

They are bred and raised from a range of farm enterprises – from the specialist sheep producer who concentrates solely on sheep production, to mixed-farm operations incorporating sheep, cattle and cropping production.

Due to climate and breed variations, peak lamb production varies from state to state, providing a year-round supply of quality lamb carcases. Lamb production is usually confined to areas of good pastoral conditions and high rainfall. This includes the slopes and tablelands of New South Wales and Victoria, south-eastern South Australia and south-west Western Australia.

Mutton and wool production, however, is spread throughout the sheep producing areas.

Sheep flock The size of the Australian sheep flock has fluctuated significantly over the years in response to varying seasonal conditions, movements in wool prices and the relative profitability of other enterprises.

In 1970 the sheep flock peaked at 180 million head, however, taking the above factors into account, preliminary sheep numbers released by the ABS were at 67.7* million head at February 2011.

* ABS preliminary figures, February 2011 – Australian sheep industry projections 2011, MLA.

4

Australian sheep distribution as at June 2010 – 67.7 million head

0 14.7

3.6

9.1 Source: ABS – preliminary estimates

23.9

14.4 2.0

At a glance...

Our national sheep flock

Production

Consumption

• The Australian national sheep flock is 67.7m head (*)

Australia is one of the world’s leading producers of lamb and mutton, the largest exporter of mutton and live sheep, and second largest exporter of lamb.

Australians are among the biggest consumers of lamb in the world.

• 40.9m breeding ewes oneyear and older (*) • Major prime lamb production areas include the NSW Riverina and wheat-sheep zone, Murray region and high rainfall areas in south-west VIC and eastern SA • Major sheep producing areas include south-west WA, southwest VIC and southern NSW • The sheepmeat industry accounts for 25% of all farms with agricultural activity (**) • The area operated by farms with beef cattle and lambs and sheep is around 47% of Australia’s land mass. *ABS, preliminary figures as at June 2010 ** ABS preliminary figures, February 2011 – Australian sheep industry projections 2011, MLA.

• Lamb production is expected to lift by 7 per cent to 436,000 tonnes in 2011.* • The off-farm meat value of the Australian sheepmeat industry is $4b • The gross value of Australian sheep, lamb and live sheep production is around $2.9b** • Lambs and sheep contributed 7% of the total farm value of $41b in 2009-10 (ABARE, 2009-10)** • Victoria is Australia largest prime lamb producer (42.1%)** • Australia produces 8% of the world’s lamb and mutton supply** *ABS preliminary figures, February 2011 – Australian sheep industry projections 2011, MLA. **MLA Fast Facts 2010 – Australia’s Sheepmeat Industry.

On the demand side, high lamb prices have failed to suppress consumers’ appetite for Australian lamb.

• Domestic expenditure is estimated at $2.3b for lamb and $225m for mutton (MLA 2009-10 estimate)* • Australians ate 10.2kg of lamb and 1kg of mutton per person (carcase weight – MLA 200910 estimate)* • Around 52% of Australian fresh meat buyers purchase lamb (Roy Morgan 2009-10) *MLA Fast Facts 2010 – Australia’s sheepmeat industry

RACKing up your profits

5

History The forebears of the country’s sheep flock arrived with the First Fleet.

The first sheep came to Australia with the First Fleet in 1788. Governor Phillip had obtained 29 sheep from the Cape of Good Hope on the voyage to the new colony. Along with the sheep, there were about six cows, two bulls and a handful of goats, pigs and poultry. These animals represented survival – their primary role was to help the new settlers establish a food source.

The colonists found farming sheep difficult. The conditions here were very different from England. As well, the coastal grasses around Sydney did not suit the sheeps’ diet and the climate was hot. The course of sheep farming changed with two events. The first was the explorers, who on venturing into central NSW found fertile land for sheep grazing.

The second event was the arrival of the Merino breed of sheep. The hardy breed thrived, its wool supporting the fledgling colony while its meat kept them fed. By the end of the 1830s, due to an exciting succession of explorations and settlements, the sheep industry had been established in every colony.

6

MLA’s Sheep Industry Projections – February 2011 The sheepmeat industry is expected to experience a year characterised by a welcome improvement in seasonal conditions, rebuilding intentions, relatively high prices, limited world supplies and strong demand, particularly abroad.

Supply

Demand

Prices

Lamb prices are expected to remain historically high, but ease from the record levels of early 2011 once supplies lift – a result of the movement of resources into prime lamb production and exceptional seasonal conditions in 2010, which led to a substantial increase in lambs born and retentions, boosting flock numbers heading into 2011.

Australia’s lamb consumption is set to rise again in 2011, increasing by 7 per cent to 236,000 tonnes.

Healthy profits for most prime lamb producers were predicted as near insatiable demand in some markets, matched with tight global supplies, should see the maintenance of high saleyard and over-the-hooks prices.

In 2011, the high Australian dollar is expected to be offset by strong export demand and lower global lamb supplies, with exports forecast to rise 7 per cent tp 167,000 tonnes shipped weight (swt).

On the sheep front, saleyard, live export and over-the-hooks prices are expected to post new highs as sheep turn-off declines and Middle Eastern demand remains strong.

Mutton exports are predicted to recover by 12 per cent to 111,000 tonnes swt.

The 2 per cent forecast lift in flock numbers in 2010-2011 is a result of the expected high lamb marking rates due to the season, and strong restocker demand and ewe lamb retentions in 2010. In 2011, this will enable producers to increase both sheep and lamb turnoff.

Australian lamb production is on track to lift in 2011 to 436,000 tonnes, up 7 per cent.

Source: MLA – Australian sheep industry projections 2011

Sheep numbers and lamb production Preliminary estimates released by the Australian Bureau of Statistics (ABS) indicate that the Australian sheep flock as at June 30 2010 totalled 67.7 million head.

The rapid reduction in the flock in the five years to June 2010 resulted from the massive turnoff of Merino wethers and Merino breeding ewes, as wool returns were relatively poor compared with other commodities, especially crops.

Lamb supply should improve steadily over the longer term, as the flock rebuilds slowly, the proportion of meat breed ewes expands and a larger proportion of Merino ewes are joined for slaughter lamb production.

Lamb slaughter in 2011 is expected to increase by 7 per cent year-on-year to 20.2 million. The increase is the combined result of the shift to prime lamb production in recent years and the exceptional seasonal conditions.

Australian sheep and lamb numbers million head (31 March to 1999; 30 June from 2000) lamb slaughter

lamb production

caracse weights

000 head

tonnes cwt

kg/head

lamb exports 000 tonnes swt

Year

Australia

1999

115.38

1998-99

16079.2

312069

19.41

84932

2000

118.55

1999-00

17557.1

347322

19.77

99376

2001

110.93

2000-01

18628.5

367432

19.72

114715

2002

106.17

2001-02

17400.2

347947

20.00

108961

2003

99.25

2002-03

16869.8

329407

19.53

97877

2004

101.29

2003-04

16561.8

341449

20.59

112434

2005

101.13

2004-05

17330.6

354291

20.40

123060

2006

91.03

2005-06

18665.6

381838

20.45

143296

2007

85.71

2006-07

20158.3

412585

20.47

150244

2008

76.94

2007-08

20529.4

428388

20.81

162568

2009

72.74

2008-09

20394.7

415867

20.35

155822

2010

67.70

2009-10

19478.0

412536

21.20

156971

Source: MLA / cwt - carcase weight / swt - shipped weight

MSA

Meat Standards Australia

(MSA速) Sheepmeat

Caribbean Lamb Roast – page 24.

RACKing up your profits

Meat Standards Australia (MSA速) is a world leading meat grading system for beef and sheepmeat, based on extensive consumer research.

All beef and sheepmeat graded under the MSA program has met strict criteria to ensure it meets consumer expectations for tenderness, juiciness and flavour, and is labelled according to a recommended cooking method.

In 2000, MLA with the support of research partners and the industry, designed a Sheepmeat Eating Quality (SMEQ) research program to define best practice procedures through the identification of critical control points for sheepmeat eating quality. This research covered all aspects of the supply chain on behalf of producers, processors, retailers and foodservice operators.

Consumer taste panels were conducted with over 45,000 consumer taste tests of lamb and sheepmeat completed. The tests required consumers to score samples based on tenderness, liking of flavour, juiciness and overall liking. Consumers also scored products into eating quality grades as unsatisfactory, good, everyday or better than everyday eating quality.

As a result MLA developed the MSA sheepmeat program to monitor and improve product quality and match customer requirements for lamb and sheepmeat in a practical and cost-effective way.

7

8

“Meat Standards Australia is the worlds only consumer-based eating quality grading system.”

What can MSA do for your business?

• Add value to the sheepmeat component of your business through value‑adding.

• Increase meal options while reducing costs.

• Improve your consumers’ eating experience and satisfaction.

• Implement cut-by-cook and meal occasion cabinet layouts – making it easier for your consumers to purchase.

Visit www.msagrading.com for more information.

At a glance...what is MSA sheepmeat MSA sheepmeat is a supply chain management program designed to improve the eating quality of all sheepmeat categories (lamb, hogget and mutton).

• MSA sheepmeat standards are created from the analysis of 45,000 consumer test results, combining tenderness, juiciness, flavour and overall liking scores.

• MSA sheepmeat labels advise the correct cooking method for every cut of sheepmeat and guarantees an eating quality result.

RACKing up your profits

At a glance – factors affecting MSA sheepmeat The key factors affecting MSA sheepmeat include:

Production

Processing

• Breed: Merino and Merino-crosses require more careful handling pre-slaughter management to reduce effects associated with stress.

• Lairage: Access to water should be available during on-farm curfew and lairage.

• Sheep age: lamb remains the premium product and has the best sheepmeat eating quality when comparing like-for-like. Some cuts of hogget and mutton also show potential for high eating quality.

• Finishing: Cross bred lambs should be gaining at least 100g/day for two weeks prior to consignment.

Merinos and animals with greater than 50% Merino content require at least 150 grams/day for two weeks prior to consignment.

• Sheep carcase class: Minimum weight requirements are ≥ 16kg hot standard carcase weight (HSCW) for sucker (milk fed lamb) and ≥18kg HSCW for all weaned lambs, hogget and mutton.

• Pre-slaughter handling: Sheep and lambs are susceptible to pre-slaughter stress, which must be minimised where possible.

• Ultimate pH: The temperature at which carcases enter rigor (pH 6) can significantly affect meat quality and the rate of carcase pH and temperature decline is measured to determine optimum eating quality.

• Carcase hanging: Alternative hanging methods to the traditional carcase process of suspended by the Achilles tendon can improve eating quality performance. “Tenderstretch” hanging, involves sheep carcases being suspended by the pelvic bone and as a result a number of muscles are held in a stretched position.

• Ageing: The ageing rate of the carcase is dependent on chilling rates and storage temperatures. Factors including the pH window and hang method also have an impact on how well the carcase will age in relation to eating quality.

• QA systems: A documented quality system in place to ensure conformance to MSA standards.

• Lot & carcase identification: Verification between lot ID and individual carcase ID is required for traceback and verification purposes.

“The MSA sheepmeat program is based on a supply chain approach, with all sectors required to contribute to improving the overall eating quality of lamb and sheepmeat.”

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Australian lamb cuts ➊ Lamb Leg

➏ Square Cut Shoulder

Easy carve leg roast

Lamb steaks (round or topside)

Leg (tunnel boned)

Forequarter chop

Mini roast

Forequarter rack (4 rib)

➐

Leg bone in

Easy carve shoulder roast

Best neck chop

Boned and rolled shoulder

Neck fillet roast/ rib eye roast

➊ ➋ Lamb Chump Chump chop

➐ Lamb Shank

➋

Lamb rump denuded

Shank

Lamb drumstick

➌ ➍ ➌ Lamb Tenderloin Fillet/tenderloin

➑ Lamb Neck

➎

Neck chop

➒ ➏ ➍ Lamb Shortloin Boned and rolled loin roast

Loin chop

➑

➒ Lamb Breast & Flap

Eye of shortloin/ backstrap

Party ribs

➐ LAMB

➎ Lamb Rack Frenched cutlet

➓ Lamb Other Frenched rack of lamb (8 rib)

Diced lamb

L e g e nd

BBQ/Grill

Slow cook/ Casserole

Oven Roast

Stir-fry

Pan-fry

Lamb mince

Lamb stir-fry strips

RACKing up your profits

11

Cooking method labels used in MSA sheepmeat Collective research provided the following cooking recommendations. These recommendations may provide an initial basis for product labelling and recommendation. The chances of disappointment can be significantly reduced when appropriate cooking methods are applied.

Casserole or Slow cook Cuts displaying this cooking method should be cooked in sauce or gravy on low heat for two hours. The product is prepared in 20mm cubes.

Grill (BBQ/pan-fry)

Roast

Stir-fry

Loins, rumps and tenderloins displaying either of these symbols are suitable for cooking in a pan, grill or BBQ.

Cuts displaying this symbol are suitable for roasting in a moderate oven (180°C). Accurate cooking is best determined using a meat thermometer.

Products that are displayed with this symbol are prepared into strips and should be approximately 10mm in width and depth, and approximately 75mm in length.

Internal temperatures should be as follows for the different degrees of doneness: • Rare 35°C • Medium rare 45°C • Medium 55°C • Medium well 65°C • Well done 75°C Once the roast has been removed from the oven allow to rest for 10 minutes.

“Eating quality is of paramount importance to red meat consumers... attributes such as flavour, juiciness and tenderness are top of the mind.”

The consumer guarantee MSA product is guaranteed. If a consumer purchases MSA product and cooks it as labelled, it is guaranteed to provide an acceptable eating quality standard.

For more information www.msagrading.com or 1800 111 672

12

Saltimbocca Lamb Roast - page 46.

Marketing lamb

Marketing lamb

Macadamia Crusted Lamb - page 25.

RACKing up your profits

We’re here to help To encourage improvement of your business, MLA’s Trade marketing team works closely with you to provide knowledge and tools in the area of red meat presentation, value-adding range, quality, promotions and product innovations. Our state-based Business Development Managers work to provide you with the best assistance and support, created specifically for your business.

Want to give your business an unfair advantage?

Join the Red Meat Networking Club Retail butchers are ambassadors for the red meat industry every day, given their crucial link in the domestic success of red meat, and that’s why MLA developed the Red Meat Networking Club (RMNC) – www.acutabove.net.au The RMNC is designed to help butchers lift standards and increase professionalism, productivity and profitability as well as raise the bar in terms of innovation, quality and best practise within their shops.

Members are encouraged to network and share product, merchandising, and value adding ideas with each other.

As a part of the club, self-funded educational tours are conducted annually. The tours focus on identifying innovative solutions to common business problems and developing positive ambassadors for the red meat industry.

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How to capture attention with our eye‑catching POS Uplift the look of your store by using the point-ofsale material that MLA provides. It’s at the retail outlet that the final purchase decision is made by the consumer, so it makes sense to use bright, colourful and engaging point-of-sale (POS) material to catch attention.

MLA works closely with its retailers to provide POS material to help maximise purchases. The bottom line is POS can help increase your sales, so why not make use of it!

‘We love our Lamb’ campaigns The ‘We love our Lamb’ campaign has now been running for over 10 years. While the campaign has looked quite different from year to year, it has consistently created impact with its tongue-in-cheek manner.

TV, radio, magazine, online and shopping centre advertising, as well as PR activities form part of this campaign. A range of point of sale material including posters, recipe brochures and wobblers have been developed for retailers to encourage consumers to enjoy more lamb at these key times.

Spring 2010

How to use POS material effectively • POS is only effective if it’s on display (and looking its best). It needs to be displayed well (hung properly, not dog-eared or faded).

• Make it appropriate. Make sure material is relevant to the season and time of year (ie Australia Day, Mothers’ Day, Spring, Winter, Easter, Christmas or even Valentine’s day).

IT’S WHAT EVERYONE’S

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• Make it stand out – place it in a prominent position.

AUST R AL IA DA Y

• POS also needs to be changed regularly to avoid it fading into the background.

• Take advantage of any additional POS like recipe leaflets, free magazines etc. And don’t leave these lying around (flat down on the counter). Use plastic brochure holders to display and encourage your customers to take a copy (or the holder provided in your POS kit).

MLA regularly sends free POS material to retail butchers to support the marketing of red meat.

If you’re not receiving this material, call the MLA hotline on 1800 550 018 to order.

Surprise Mum with a

Lamb Roast on Mother’s Day

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Australia Day 2011

More lamb cooking tips, hints and recipes can be found by visiting www.themainmeal.com.au

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RACKing up your profits

15

We love our Lamb – Australia Day campaign MLA’s Australia Day lamb promotions have been encouraging consumers to eat lamb on our national day since 2000.

Since 2005, sharp talking, straight shooting, Australian identity Sam Kekovich has featured in this iconic campaign that attracts millions of dollars worth of media attention each year and has made the week leading up to Australia Day the biggest retail sales period of the year for lamb.

Take advantage of this high consumer demand period for lamb each year by putting up the POS, stocking up on lamb and extending your lamb product range.

Why not try the Aussie Lamb burgers on page 36 – easy to prepare and sell next Australia day (and perfect for barbecue cooking).

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16

Surprise Mum with a

Lamb Roast

We love our Lamb – Mother’s Day

on Mother’s Day

Roasts are the feature meal for the Mother’s Day Lamb campaign. This was developed from consumer research that showed younger families are not maintaining the traditions of their parents by regularly sitting down to a lamb roast. The Mother’s Day Lamb campaign aims to get lamb roasts back onto the contemporary cooking radar.

The 2010 television commercial showed Sam Kekovich playing the role of his younger nephew, encouraging consumers to show their mums they care by cooking her a delicious lamb roast on Mother’s Day.

Xf!mpwf!pvs!Mbnc

Surprise Mum with a

Lamb Roast LMB1298_MOTHERS_DAY_A2_Type6.indd 2

2/3/10 12:36:15 PM

on Mother’s Day

The Mother’s Day campaign included a consumer educational focus via POS, PR activities and post-it notes on the covers of The Sydney Morning Herald and The Age newspapers highlighting how easy it is to cook a lamb roast. Serves of lamb or lamb roasts increased by three per cent to 22.25 million over the promotional period.

Why not make it easier for your customers to cook delicious lamb on Mother’s Day with some roast valued added ideas such as the Macadamia Crusted Lamb (p.25), Saltimbocca Lamb Roast (p.46) or Persian Lamb Roast (p.52)?

Xf!mpwf!pvs!Mbnc LMB1298_MOTHERS_DAY_A2_Type6.indd 1

2/3/10 12:36:13 PM

RACKing up your profits

17

‘We love our Lamb in Spring’ campaign The 2010 Spring lamb campaign encouraged Australians to enjoy delicious, juicy, tender lamb during spring. This campaign showcased spring fashion with a twist, proving that there are two things that are really hot in spring – fashion and lamb.

Spring is the perfect time to refresh your meat cabinet and store with new lamb POS and products. As the weather is getting warmer it’s the perfect time to sell lamb barbecue products such as Chilli and Fennel Lamb Steaks (p.59), flavoured Lamb sausages (p. 61-64) or Lemon & Garlic Kebabs (p.66).

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Check list... get customers walking in your door • Draw in customers to your store, POS is one of the most effective and efficient promotional materials you can have, display it boldly.

• Provide value-added meals with real appeal for your specific clientele. If your area has a lot of school-age children, customers will like kid friendly meal offerings – like mini lamb meatballs, lamb burgers and lamb stir-fry strips. If its couples smaller offerings with more variety will be the way to go.

• Show customers that your value-added dishes are easy to cook and that they taste delicious by giving a small cooking demonstration and tasting. If the smell doesn’t get them in, the offer of a free taste test will!

• Support the tasting with a discount if you buy, nothing beats the lure of something that’s less expensive for a limited amount of time.

• Talk to your customers, make a suggestion of what you think they would like to try, suggest ways the meals can be served. Point out if a valued-added meal is cost effective over other choices.

• Take the time – 4 to 6pm is often the time when customers come in looking for a quick, easy meal to take home for the family. Be prepared to make suggestions and give advice on what they could use.

Positioning your value-added lamb:

Get your meat team on board:

• Keep the display cabinet organised and uncluttered.

• Emphasize good, old-fashioned customer service.

• Start out with a small selection on display, we suggest three at maximum. You can then gauge how each value-added lamb meal is received and build supply from demand.

- Some customers can feel overwhelmed or intimated when it comes to choosing meat. Your staff should be prepared to offer advice, on best cuts and best cooking methods, on portion sizes (help them work out how much they’ll need), and offer some money saving alternatives to cuts if it suits.

• Value-added product knowledge and enthusiasm.

• It’s better not to have vast amounts of value-added product on display (customers tend to think it’s not popular and a slow mover), and likewise don’t have just one or two serves on display.

• Try to keep the value-added offerings in the same space in the cabinet.

• It’s a good idea to consider a schedule of meals so different meals appear every day.

• It might sound obvious, but make sure the glass is regularly cleaned inside and out (cleaning the inside when meat is out of the cabinet).

- Make sure your staff are well versed and ready to provide hints, tips and preparation instructions with your valueadded meals. It’s important that they know what ingredients are used, so they can let customers know the meals are made with fresh ingredients.

‘Thursday night special’ Our research shows home cooks are more likely to prepare meals from scratch on Saturdays, Sundays and Tuesdays, and least likely on Thursdays. Try offering value-added lamb roasts like our Persian lamb roast (slow roasted lamb stuffed with cous cous and dates) or our tasty Saltimbocca lamb roast for the weekends. Or something like our Satay lamb burgers, or Korean inspired lamb steaks on weeknights.

Add on sales by: • Running promotions around a popular meal – for example, buy a ‘lamb roast’ to go in the draw for a food hamper or the latest RMNC networking offer.

• Set up working relationships with the greengrocer, baker and independent bottle shop. Bounce ideas off each other as to how you can sell meal solutions to your customers. For example, place a bag of chopped stir-fry vegetables with lamb stir-fry strips and oyster or plum sauce in the counter as a meal solution for your customers.

RACKing up your profits

What’s cooking... see just what home cooks are serving up for dinner Our recent research shows that red meat meals make up half the nation’s top ten dinner dishes. The report titled *Last Night’s Dinner provides MLA with a better understanding of what home cooks are serving for dinner, and what drives their meal time decisions.

A snapshot of Last Night’s Dinner We are cooking and eating dinner at home Australians are staying in, with more than 7 out of 10 meals prepared and cooked at home.

We love fresh and familiar meals The dishes Australians wanted to cook on certain nights of the week reflected traditional eating patterns – roasts on a Sunday, spaghetti bolognaise and stir-fries on weeknights.

Meal selection is not always about cost Meal time decisions are driven by convenience and taste, as well as nutritional value over price tag.

Dinner-time is seen as the best opportunity to ensure the family is eating well.

Women still do most of the cooking But men are demonstrating a willingness to be more involved in the process.

However, they are more likely to receive help and prepare fewer vegetables.

On average, meal preparers spend just over an hour preparing and cooking the main meal Easy, familiar and convenient meals are favoured, especially on weekdays.

On weekends, when people are generally more relaxed and less hurried, more time is spent considering and preparing what they will have for dinner.

Meal preparers are more likely to prepare meals from scratch on Saturdays, Sundays and Tuesdays and least likely on Thursdays Most meal preparers only start to plan what they will have for dinner on any given night in the middle of the same day.

Only Monday and Sunday main meals receive more time and attention, with Sunday dinner traditionally being an occasion for the family to gather together for a special meal like a roast. * ‘What’s for Dinner?’ Australia’s main meal. The Clever Stuff Research & Analytics The study, conducted over one week in May 2009 surveyed 1,421 people about the dinner meal they ate last night. The sample represented 1,007 meals prepared in the home and 414 meals eaten outside the home.

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Simple, easy cooking tips for lamb How to cook a lamb roast 1. Preheat the oven.

Different lamb roasts require different temperatures and cooking times (see our chart below). If you like you can season the lamb roast with salt and pepper and any flavourings.

2. Roast for the estimated time.

Check for doneness just before the estimated time is up.

3. Allow the lamb roast to rest before serving.

Cover roast loosely with foil and rest it for 10-15 minutes before carving.

Your choices for a lamb roast: Lamb leg or shoulder (bone-in), easy carve lamb leg or shoulder

Cook at 180ºC

Rare 20–25 minutes per 500g

Medium 25–30 minutes per 500g

Well done 30–35 minutes per 500g

Lamb topside mini roast, lamb rump or lamb round

Cook at 220ºC

Rare 15–20 minutes per 500g

Medium 20–25 minutes per 500g

Well done 25–30 minutes per 500g

Rack of lamb

Cook at 200ºC

Rare 20–25 minutes total regardless of weight

Medium 30–35 minutes total regardless of weight

Well done 40–45 minutes total regardless of weight

Macadamia Crusted Lamb - page 25.

Marrakesh Lamb Roll - page 42.

Greek Lamb Roast - page 60.

Lamb, Leek & Barley Broth - page 49.

RACKing up your profits

Easy steps to perfectly barbecued lamb Some cuts of lamb are better suited to barbecuing. Try barbecuing lamb cutlets, loin chops, eye of loin/backstrap, tenderloin/fillet, and lamb steaks (round, leg or topside).

1. Lightly brush the lamb with oil (this stops it sticking to the hotplate).

2. Preheat the barbecue to hot before adding the lamb. The meat should sizzle as it hits the heat.

3. Turn the lamb once only (the more you turn the tougher it gets). Let the lamb cook on one side until moisture appears, then turn.

4. Learn how to tell when your lamb is done. Press the centre of the lamb with either the back of your tongs or fingertip. Rare is soft when pressed, medium is springy and well done is very firm.

Chilli & Fennel Lamb Steaks – page 59.

5. Keep the lamb juicy, tender and tasty by allowing it to rest before serving.

Place in a warm place and cover loosely with foil for 2 to 4 minutes.

Easy steps to the perfect lamb stir-fry Use lamb stir-fry strips or prepare your own from eye of shortloin/backstrap, fillet/tenderloin, round/knuckle and topside. Team lamb with hoisin sauce, black bean, sesame oil, star anise, or a little hot bean paste. Lamb combines well with soy sauce, oyster sauce, sweet chilli and fish sauce.

1. Cut meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok or pan.

2. Ensure the wok is hot before you begin to cook meat or vegetables. It should be hot enough to evaporate a bead of water on contact.

3. Cook meat in small batches (about 250g). When you add the meat to the wok, work from the outer side to the centre, where it will be hottest.

4. Set meat aside and return to the wok with sauces once the vegetables are cooked. Stir-fry only to combine – do not reheat meat for too long or it will toughen.

Mongolian Lamb Stir Fry - page 44.

Simple steps for casserole lamb dishes Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg.

1. Coat the meat with oil rather than adding oil to the pan; it reduces the amount of oil you need and helps the meat brown well.

2. Brown meat in small batches. Keep the pan at medium high heat, which helps the meat to brown evenly rather than stew or burn in the pan. Remove meat from pan, add the liquid and bring liquid to the boil.

3. Reduce the heat to low, so the liquid is at simmering point before returning the browned meat to the pan. This ensures the meat’s tenderness.

4. Check that the dish simmers gently during cooking. Stir occasionally and adjust the heat if needed. A simmer is when small amounts of tiny bubbles occasionally rise to the surface of the cooking liquid.

Winter Lamb Casserole - page 55.

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Sticky Asian Lamb Ribs - page 34.

Summer Summer

Greek Lamb Meatballs – page 26.

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24

Caribbean Lamb Roast

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A light summer roast perfect for serving with a delicious salad.

Ingredient

Description

Lamb blade+

300g each

chilli flakes

dry

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1 unit

2 units

600g

1.2kg

2.4kg

6kg

12kg

1g

2g

4g

10g

20g

olive oil

40ml

80ml

200ml

400ml

800ml

lime juice

40ml

80ml

200ml

400ml

800ml

40g

80g

200g

400g

800g

4

8

16

40

80

coriander

coarsely chopped

serves

4 units 10 units 20 units

Preparation:

Consumer Instructions:

• Score blade with slits 5mm deep and 25mm apart.

• Preheat fan forced* oven to 180°C. Cook roast in roasting dish for 30 minutes or until cooked to desired doneness.

• Combine remaining ingredients. Pour over blades, rubbing into slits.

Retail Presentation: Display in foil containers ready for oven or kettle BBQ.

• Remove lamb. Cover loosely with foil to keep warm. Rest for 10 minutes before carving against the grain.

Serving Suggestion: Serve with fresh pineapple salsa.

Promotional Opportunities: Display for sale as roast or kettle BBQ solution.

r e c ip e n o tes: + Lamb blade includes oyster blade and chuck tender. * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

RACKing up your profits

25

Macadamia Crusted Lamb

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A delicious succulent roast with distinctly Australian flavour.

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Ingredient

Description

Lamb shoulder rack

4 rib frenched approximately 400g each

macadamias

800g

1.6kg

3.2kg

8kg

16kg

25g

50g

100g

250g

500g

25g

50g

100g

250g

500g

thyme leaves

fresh

2.5g

5g

10g

25g

50g

pepper

black cracked

1g

2g

4g

10g

20g

mustard

wholegrain

25g

50g

100g

250g

500g

4

8

16

40

80

Consumer Instructions:

• Blend macadamias, with bread and thyme in bowl of a food processor, until fine crumbs are formed. Add pepper.

• Preheat fan forced oven to 180°C*. Cook racks crust side up for 30 minutes.

Display on trays crust side up. Use extra thyme sprigs to garnish.

4 units 10 units 20 units

fresh white

Preparation:

Retail Presentation:

2 units

bread

serves

• Place rack meat side up. Spread thinly with mustard and press crust on firmly.

1 unit

• Remove from oven and cover loosely with foil.

Stand for 10 minutes.

Serving Suggestion: Serve with oven roasted cherry tomatoes.

r e c ip e n o te s : * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

26

Greek Lamb Meatballs

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These tasty meatballs with the tang of fresh lemon will add zest to your summer lunch.

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Ingredient

Description

1 unit

2 units

Lamb mince

85cl

lemon zest

600g

1.2kg

2.4kg

6kg

12kg

finely grated

5g

10g

20g

50g

100g

oregano

dried leaves

0.5g

1g

2g

5g

10g

garlic

crushed

10g

20g

40g

100g

200g

flat leaf parsley

finely chopped

10g

20g

40g

100g

200g

breadcrumbs

dried

50g

100g

200g

500g

1kg

haloumi

coarsely grated

50g

100g

200g

500g

1kg

12

24

48

120

240

4

8

16

40

80

makes serves

3 per serve

4 units 10 units 20 units

Preparation:

Consumer Instructions:

• Combine lamb, lemon, oregano, garlic, parsley, breadcrumbs and haloumi.

• Work all ingredients together until well bound.

Roll into small balls, approximately 60g each.

• Heat 20ml oil in large frying pan over moderately high heat. Add meatballs. Cook for 15 minutes tossing in the pan until evenly browned and cooked through.

Retail Presentation:

Serving Suggestion:

Display on trays with fresh lemon wedges.

Serve with Greek salad and fresh lemon wedges.

Promotional Opportunities: Sell with tubs of Greek salad.

r e c ip e n o tes: - Once cooked, these meatballs can be chilled and added to your picnic basket.

- If fresh lemon zest is not available substitute with ½ quantity of lemon pepper.

RACKing up your profits

27

Korean lamb steaks

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A tasty meal in a flash!

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Ingredient

Description

1 unit

2 units

Lamb leg steaks

4 units 10 units 20 units

10mm thickness

600g

1.2kg

2.4kg

6kg

12kg

carrot

2mm x 2mm thin sticks, 50mm long

100g

200g

400g

1kg

2kg

spring onions

50mm lengths, cut into 2mm strips

50g

100g

200g

500g

1kg

soy sauce

light

40ml

80ml

160ml

400ml

800ml

kecap manis

40ml

80ml

160ml

400ml

800ml

sesame oil

5ml

10ml

20ml

40ml

80ml

sesame seeds

5g

10g

20g

50g

100g

serves

4

8

16

40

80

Preparation:

Consumer Instructions:

Promotional Opportunities:

• Arrange lamb steaks, carrots and spring onions in deep tray.

• Heat flat BBQ plate or large heavy based frying pan over high heat. Remove steaks from marinade and cook for 2 minutes on each side, until browned.

Sell with packs of rice.

• Pour over combined soy, kecap manis, sesame oil and sesame seeds.

Retail Presentation: Display in deep trays.

• Remove from heat. Keep warm. Add remaining marinade to pan and cook stirring for 3 minutes. Serve steaks with cooked marinade.

Serving Suggestion: Serve with steamed long grain rice.

28

Lamb Cevapcici

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Spicy little sausages to liven up your BBQ.

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Ingredient

Description

1 unit

2 units

Lamb mince

85cl

600g

1.2kg

2.4kg

6kg

12kg

garlic

crushed

10g

20g

40g

100g

200g

paprika

sweet

5g

10g

20g

50g

100g

cumin

ground

5g

10g

20g

50g

100g

mixed spice

ground

2g

4g

8g

20g

40g

cayenne pepper

ground

2g

4g

8g

20g

40g

flat leaf parsley

finely chopped

20g

40g

80g

200g

400g

makes

50g portions

12

24

48

120

240

serves

3 per serve

4

8

16

40

80

Preparation:

Consumer Instructions:

• Combine all ingredients. Form into flat patties 30mm wide x 70mm long x 15mm thick.

Preheat BBQ or grill pan over moderately high heat. Cook cevapcici for 4-5 minutes on each side.

• Approximately 50g per portion.

Retail Presentation: Display in trays.

Serving Suggestion: Serve with mint, tomato and cucumber salad and a dollop of natural yoghurt.

Promotional Opportunities: Sell with tubs of yoghurt or tzatziki.

4 units 10 units 20 units

r e c ip e n o tes: - Cayenne pepper is a very hot spice take care not to overdo it.

RACKing up your profits

29

Lamb Peperonata

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Ingredient

Description

1 unit

2 units

Lamb leg

strips 70mm x 20mm x 6mm

medium red chilli garlic

600g

1.2kg

2.4kg

6kg

12kg

sliced finely

5g

10g

20g

50g

100g

crushed

10g

20g

40g

100g

200g

20ml

40ml

80ml

200ml

400ml

olive oil coloured capsicum

2mm wide strips

200g

400g

800g

2kg

4kg

brown onion

5mm wedges

100g

200g

400g

1kg

2kg

cherry tomatoes

halved

100g

200g

400g

1kg

2kg

4

8

16

40

80

serves

Preparation:

Consumer Instructions:

Combine lamb, chilli, garlic and oil. Add capsicum, onion and tomatoes. Pile on tray or in large bowl.

• Heat large wok or frying pan over high heat.

Cook lamb in 300-400g batches for 3-4 minutes, stirring until browned. Remove each batch as it cooks.

Retail Presentation: Display on deep tray or in large bowl.

4 units 10 units 20 units

• Add ¾ cup diced tomatoes, 1 tablespoon balsamic vinegar and 2 teaspoons sugar to pan. Reduce heat and simmer for 3 minutes.

Return lamb to pan. Stir through sauce and serve immediately with cooked pasta.

Serving Suggestion: Serve with pasta.

Promotional Opportunities: Sell with packs of pasta or noodles for a complete meal solution.

r e c ip e n o te s : - Using different coloured capsicums will add brightness to your cabinet.

E.g. combine red, green and yellow capsicum strips.

30

Lamb Curry Swirl

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Lamb filled pastry twist delicious hot or cold!

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Ingredient

Description

1 unit

2 units

lamb mince

85cl

600g

1.2kg

2.4kg

6kg

12kg

breadcrumbs

dried

60g

120g

240g

600g

1.2kg

curry powder

hot madras

10g

20g

40g

100g

200g

baby peas

frozen

100g

200g

400g

1kg

2kg

carrot

grated

100g

200g

400g

1kg

2kg

ginger

grated

10g

20g

40g

100g

200g

puff pastry

sheets 250 x 250mm

2

4

8

20

40

foil pie dish

140mm diameter x 30mm deep

2

4

8

20

40

egg glaze

4 units 10 units 20 units

10ml

20ml

40ml

100ml

200ml

makes

2

4

8

20

40

serves

8

16

32

80

160

Preparation:

Retail Presentation:

• Combine lamb, breadcrumbs, curry powder, peas, carrot, and ginger. Mix well together.

Spray foil pie dish lightly with oil.

Display in foil trays ready to bake.

• Cut sheet of pastry in half. Place 2 rectangles of pastry side by side with short edges slightly overlapping, to form a long rectangle approximately 120mm x 480mm.

• Preheat fan forced* oven to 200°C.

• Using a sausage filler, roll lamb into a long sausage 20mm diameter, place along long edge of pastry and roll carefully to fully enclose filling.

• Beginning at one end, gently roll pastry to form a spiral. Place in prepared foil pie dish. Brush with egg glaze and sprinkle with extra curry powder.

Consumer Instructions: • Bake swirl in foil pie dish on baking tray for 30 minutes until pastry is golden brown and filling cooked through.

Serving Suggestion: Serve cut into wedges, accompanied with your favourite chutney. Delicious warm or cold.

Promotional Opportunities: Ideal to promote during the picnic season.

r e c ip e n o te s: * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

RACKing up your profits

31

BBQ Mustard Lamb Ribs

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This great Aussie BBQ marinade will have everyone coming back for more!

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Ingredient

Description

1 unit

2 units

Lamb party ribs

8 rib, frenched approximately 300g each

600g

1.2kg

2.4kg

6kg

12kg

tomato sauce

50ml

100ml

200ml

500ml

1L

Worcestershire sauce

5ml

10ml

20ml

50ml

100ml

sugar

brown

20g

40g

80g

200g

400g

mustard

wholegrain

50g

100g

200g

500g

1kg

2

4

8

20

40

serves

Preparation:

Consumer Instructions:

• Prepare ribs and french the ends of each bone to approximately 10mm. Score meat.

• Preheat BBQ to moderately high heat.

• Combine all marinade ingredients. Spread over meaty side of lamb ribs.

Retail Presentation: Display on trays meat side up.

4 units 10 units 20 units

• Cook lamb ribs for 5 minutes on each side, until well browned and cooked through.

Remove to warm plate. Cover loosely with foil and rest for 5 minutes before serving.

Serving Suggestion: Serve with corn and roasted tomato salad.

Promotional Opportunities: Display during the summer BBQ season.

r e c ip e n o te s : - Try this marinade with steaks or skewers. Cooking instructions will vary as follows.

- 25mm steaks - 3 minutes on each side. Remove to warm plate. Cover loosely with foil and rest for 5 minutes before serving.

- Lamb leg skewers - 10-12 minutes, turning to cook all sides evenly.

Cover loosely with foil and rest for 5 minutes before serving.

- Wrap bones in foil before cooking to prevent from burning on BBQ.

32

Lemon Garlic Lamb Ribs

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The light lemony flavour of these ribs is perfect for a summer BBQ!

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Ingredient

Description

1 unit

2 units

Lamb party ribs

4 units 10 units 20 units

8 rib, frenched approx.300g each

600g

1.2kg

2.4kg

6kg

12kg

lemon zest

finely grated

2.5g

5g

10g

25g

50g

pepper

cracked black

1g

2g

4g

10g

20g

garlic

crushed

15g

30g

60g

150g

300g

parsley

finely chopped

20g

40g

80g

200g

400g

olive oil

20ml

40ml

80ml

200ml

400ml

serves

2

4

8

20

40

Preparation:

Consumer Instructions:

• Prepare ribs and french the ends of each bone to approximately 10mm. Score meat.

• Preheat BBQ to moderately high heat.

• Combine all marinade ingredients. Spread over meaty side of lamb ribs.

Retail Presentation: Display on trays meat side up.

• Cook lamb ribs for 5 minutes on each side, until well browned and cooked through.

Remove to warm plate. Cover loosely with foil and rest for 5 minutes before serving.

Serving Suggestion: Season with salt to taste. Serve with Greek style salad.

Promotional Opportunities: Display during the summer BBQ season.

r e c ip e n o tes: - Try this marinade with steaks or skewers. Cooking instructions will vary as follows: - 25mm steaks – 3 minutes on each side. Remove to warm plate. Cover loosely with foil and rest for 5 minutes before serving.

- Lamb leg skewers – 10–12 minutes, turning to cook all sides evenly.

Cover loosely with foil and rest for 5 minutes before serving.

- Wrap bones in foil before cooking to prevent from burning on BBQ.

RACKing up your profits

33

Spanish paprika lamb ribs

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These Spanish ribs will have your guests dancing with delight!

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Ingredients

Description

Lamb party ribs

8 rib, frenched approx.300g each

tomato sauce

600g

1.2kg

2.4kg

6kg

12kg

50ml

100ml

200ml

500ml

1L

0.5g

1g

2g

5g

10g

paprika

smoked

2g

4g

8g

20g

40g

chilli

chopped

5g

10g

20g

50g

100g

olive oil

10ml

20ml

40ml

100ml

200ml

serves

2

4

8

20

40

• Prepare ribs and french the ends of each bone to approximately 10mm. Score meat.

• Preheat BBQ to moderately high heat.

Display on trays meat side up, sprinkled with extra oregano leaves.

4 units 10 units 20 units

dried leaves

Consumer Instructions:

Retail Presentation:

2 units

oregano

Preparation:

• Combine all marinade ingredients. Spread over meaty side of lamb ribs.

1 unit

• Cook lamb ribs for 5 minutes on each side, until well browned and cooked through.

Remove to warm plate. Cover loosely with foil and rest for 10 minutes before serving.

Serving Suggestion: Serve with roasted sweet potato and mushrooms.

Promotional Opportunities: Display during the summer BBQ season.

r e c ip e n o te s : - Try this marinade with steaks or skewers. Cooking instructions will vary as follows.

- 25mm steaks – 3 minutes on each side. Remove to warm plate. Cover loosely with foil and rest for 5 minutes before serving.

- Lamb leg skewers – 10–12 minutes, turning to cook all sides evenly.

Cover loosely with foil and rest for 5 minutes before serving.

– Wrap bones in foil before cooking to prevent from burning on BBQ.

34

Sticky Asian Lamb Ribs

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Try these tasty ribs at your next BBQ, they’ll be a hit with the entire family!

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Ingredient

Description

1 unit

2 units

Lamb party ribs

8 rib, frenched approx.300g each

600g

1.2kg

2.4kg

6kg

12kg

honey

50g

100g

200g

500g

1kg

hoisin sauce

50g

100g

200g

500g

1kg

Chinese five spice

1g

2g

4g

10g

20g

2g

4g

8g

20g

40g

2

4

8

20

40

sesame seeds

optional

serves

4 units 10 units 20 units

Preparation:

Consumer Instructions:

• Prepare ribs and french the ends of each bone to approximately 10mm. Score meat.

• Preheat BBQ to moderately high heat,

• Combine all marinade ingredients. Spread over meaty side of lamb ribs.

Retail Presentation: Display on trays meat side up, sprinkled with extra sesame seeds.

• Cook lamb ribs for 5 minutes on each side, until well browned and cooked through.

Remove to warm plate. Cover loosely with foil and rest for 10 minutes before serving.

Serving Suggestion: Serve with Asian greens.

Promotional Opportunities: Display during the summer BBQ season.

r e c ip e n o te s: - Try this marinade with steaks or skewers. Cooking instructions will vary as follows.

- 25mm steaks – 3 minutes on each side. Remove to warm plate. Cover loosely with foil and rest for 5 minutes before serving.

- Lamb leg skewers – 10–12 minutes, turning to cook all sides evenly.

Cover loosely with foil and rest for 5 minutes before serving.

– Wrap bones in foil before cooking to prevent from burning on BBQ.

Autumn

Autumn

Cajun Lamb Burger – page 37.

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36

Aussie Lamb Burger

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Cheeseburger with a difference!

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Ingredient

Description

1 unit

2 units

Lamb mince

85cl

600g

1.2kg

2.4kg

6kg

12kg

breadcrumbs

dried

30g

60g

120g

300g

600g

parsley

chopped coarsely

20g

40g

80g

200g

400g

cheese

tasty cheddar, shredded

100g

200g

400g

1kg

2kg

6

12

24

60

120

makes

4 units 10 units 20 units

Preparation:

Consumer Instructions:

Promotional Opportunities:

• Combine lamb, breadcrumbs, parsley and cheese. Mix together well.

• Preheat BBQ on high heat setting. Reduce to low.

Sell with packs of damper rolls.

• Form into 120g flat patties approximately 100mm diameter and 10mm thick.

• Cook burgers for 5-6 minutes on each side, pressing down with a flat BBQ spatula, until browned and well cooked through.

Display for Australia Day BBQ season.

Retail Presentation: Display on trays separated with meat paper.

Serving Suggestion: Serve in damper roll with shredded lettuce, sliced tomato, sliced beetroot, fried onion slices and tomato sauce.

RACKing up your profits

37

Cajun Lamb Burger

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Lamb burgers with a hint of Cajun spice to liven up the BBQ!

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Ingredient

Description

1 unit

2 units

Lamb mince

85cl

650g

1.3kg

2.6kg

6.5kg

13kg

breadcrumbs

dried

60g

120g

240g

600g

1.2kg

pepper

cracked black

2g

4g

8g

20g

40g

paprika

hot

0.5g

1g

2g

5g

10g

0.5g

1g

2g

5g

10g

cayenne pepper

4 units 10 units 20 units

thyme

fresh leaves

5g

10g

20g

50g

100g

garlic

crushed

5g

10g

20g

50g

100g

6

12

24

60

120

makes

Preparation:

Consumer Instructions:

Promotional Opportunities:

• Combine all ingredients. Form into 120g flat patties approximately 100mm diameter and 10mm thick.

• Preheat BBQ on high heat setting. Reduce to low.

Sell with packs of burger rolls.

Retail Presentation: Display with sprigs of fresh thyme.

• Cook burgers for 5-6 minutes on each side, pressing down with a flat BBQ spatula, until browned and well cooked through.

Serving Suggestion: Serve with rocket salad and fresh yoghurt sauce.

38

Lamb & Veggie Burger

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A great way to add veggies to your family meals!

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Ingredient

Description

1 unit

2 units

Lamb mince

85cl

650g

1.3kg

2.6kg

6.5kg

13kg

breadcrumbs

dried

60g

120g

240g

300g

600g

carrot

grated

120g

240g

480g

1.2kg

2.4kg

zuchinni

grated

120g

240g

480g

1.2kg

2.4kg

rosemary

fresh, chopped

10g

20g

40g

100g

200g

8

16

32

80

160

makes

4 units 10 units 20 units

Preparation:

Consumer Instructions:

Promotional Opportunities:

• Combine all ingredients and mix together well.

• Preheat BBQ on high heat setting. Reduce to low.

Sell with packs of burger rolls.

• Form into 120g flat patties approximately 100mm diameter and 10mm thick.

Retail Presentation: Display on trays with sprigs of fresh rosemary.

• Cook burgers for 5-6 minutes on each side, pressing down with a flat BBQ spatula, until browned and well cooked through.

Serving Suggestion: Serve in toasted bread roll with roasted cherry tomatoes, salad and aioli.

RACKing up your profits

39

Satay lamb burger

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Deliciously different burgers!

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Ingredient

Description

1 unit

2 units

Lamb mince

85cl

600g

1.2kg

2.4kg

6kg

12kg

breadcrumbs

dried

40g

80g

160g

400g

800g

coriander

chopped coarsely

10g

20g

40g

100g

200g

peanuts

roasted

200g

400g

800g

2kg

4kg

red chilli

crushed

30g

60g

120g

300g

600g

coconut milk

light

100g

200g

400g

1kg

2kg

turmeric

ground

1g

2g

4g

10g

20g

cumin

ground

5g

10g

20g

50g

100g

8

16

32

80

160

makes

4 units 10 units 20 units

Preparation:

Consumer Instructions:

Promotional Opportunities:

• Blend peanuts, chilli, coconut milk, turmeric and cumin in food processor until a thick chunky paste is formed. Add to lamb with breadcrumbs and coriander. Mix together well.

• Preheat BBQ on high heat setting. Reduce to low.

Sell with packs of roti.

• Form into 120g flat patties approximately 100mm diameter and 10mm thick.

Retail Presentation: Display with snow pea sprouts.

• Cook burgers for 5-6 minutes on each side, pressing down with a flat BBQ spatula, until browned and well cooked through.

Serving Suggestion: Serve with carrot, capsicum and snow pea sprout salad. Fresh pineapple on the side.

40

Lamb & Eggplant Bake

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Aubergine halved and filled with luscious lamb and ricotta filling ready to bake.

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Ingredient

Description

1 unit

2 units

Lamb mince

85cl

eggplants

200g each

chilli

chopped

4 units 10 units 20 units

300g

600g

1.2kg

3kg

6kg

2

4

8

20

40

10g

20g

40g

100g

200g

tomato passata

250g

500g

1kg

2.5kg

5kg

fresh ricotta

150g

300g

600g

1.5kg

3kg

breadcrumbs

dried

20g

40g

80g

200g

400g

oregano leaves

dried

0.5g

1g

2g

5g

10g

parmesan cheese

shredded

50g

100g

200g

500g

1kg

4

8

16

40

80

serves

r e c ip e n o tes:

Preparation:

Retail Presentation:

• Cut eggplants in half lengthways.

• Display on trays garnished with fresh oregano sprigs.

• Using a small knife, scoop out flesh leaving 5mm on skin to form a shell. Reserve half of eggplant flesh and chop coarsely. Sprinkle shells with salt and stand cut side down on paper towel for 20 minutes to drain. Sprinkle chopped eggplant with salt and stand on paper towel to drain. Wipe all eggplant well and dry with paper towel. Sprinkle inside shells with breadcrumbs and toss chopped eggplant in crumbs.

• Combine lamb, chopped eggplant, chilli, tomato, ricotta and oregano.

• Divide filling back into eggplant shells.

Ensuring that all flesh is covered.

• Sprinkle liberally with parmesan cheese.

Consumer Instructions: • Heat fan forced oven to 160°C.*

- Use small to medium sized eggplant as these are sweeter when cooked and give good portion size. 150g to 200g each is an ideal size.

- This filling could also be used to fill large zucchini. Half lengthways and proceed as above.

• Place eggplants in shallow ovenproof dish.

Bake for 40 minutes until eggplant begins to collapse and filling is cooked through.

- This product is best prepared on the

Serving Suggestion:

- It is important to use fresh ricotta

day of sale due to the use of fresh ricotta.

Serve with salad.

Promotional Opportunities: Promote as a quick meal solution.

as ricotta found in tubs will have too much moisture. * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

RACKing up your profits

41

Parmesan lamb schnitzel

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This delicious lamb schnitzel with a hint of parmesan is the perfect dish for autumn entertaining. fWd \ho

Ingredient

Description

Lamb leg – topside, knuckle, silverside

6mm thick butterfly steaks

flour

plain

egg wash

1 unit

2 units

4 units

10 units 20 units

600g

1.2kg

2.4kg

6kg

12kg

70g

140g

280g

700g

1.4kg

150ml

300ml

600ml

1.5L

3L

breadcrumbs

dried

100g

200g

400g

1kg

2kg

parmesan

shredded

50g

100g

200g

500g

1kg

parsley

finely chopped

5g

10g

20g

50g

100g

4

8

16

40

80

serves

Preparation:

Retail Presentation:

Serving Suggestion:

• Lay lamb steaks flat on board and flatten with meat mallet to 3mm thickness .

Display on flat trays.

Serve 2 schnitzels per person, with salad and a wedge of fresh lemon.

• Combine breadcrumbs, parmesan and parsley.

Place on flat tray.

• Toss lamb in flour to lightly coat.

• Pass through egg wash.

• Dip both sides in crumb mixture pressing on firmly.

Consumer Instructions: • Heat 20ml oil in large frying pan over moderately high heat.

• Cook schnitzels for 2-3 minutes on each side until golden brown.

• Drain on absorbent paper.

Promotional Opportunities: Suitable to display all year round.

42

Marrakesh Lamb Roll

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Delicious lamb rolls with a hint of the Middle East.

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Ingredient

Description

1 unit

2 units

Lamb mince brown onion breadcrumbs cumin garlic mixed spice coriander currrants dried apricots orange juice puff pastry eggs salt flakes black pepper serves

85cl finely chopped dried ground crushed

600g 100g 50g 2g 20g 1g 20g 100g 100g 40ml 2 20ml 1g 1g 4

1.2kg 200g 100g 4g 40g 2g 40g 200g 200g 80ml 4 40ml 2g 2g 8

finely chopped finely chopped 250mm square beaten cracked

4 units 10 units 20 units 2.4kg 400g 200g 8g 80g 4g 80g 400g 400g 160ml 8 80ml 4g 4g 16

6kg 1kg 500g 20g 200g 10g 200g 1kg 1kg 400ml 20 200ml 10g 10g 40

12kg 2kg 1kg 40g 400g 20g 400g 2kg 2kg 800ml 40 400ml 20g 20g 80

Preparation:

Consumer Instructions:

• Combine lamb, onion, breadcrumbs, cumin, garlic, spice, coriander, currants, apricots and orange juice. Knead together well to bind all ingredients.

• Heat fan forced oven to 200°C.*

• Roll into sausages approximately 50mm diameter x 250mm long.

• Place lamb rolls on oven tray lined with baking paper. Bake for 20 minutes until pastry is golden brown and crisp and lamb is cooked through.

Serving Suggestion:

• Place lamb on long edge of pastry sheet. Roll pastry to enclose filling, trimming any excess pastry from the edge. Repeat with remaining pastry and lamb.

Serve with fruit chutney.

• Brush with egg wash. Sprinkle with salt flakes and cracked pepper. Cut rolls in half.

Ideal to display as a picnic idea.

Retail Presentation: Display on trays lined with baking paper.

Promotional Opportunities:

r e c ip e n o tes: - If using commercial puff pastry, roll lamb into sausages approximately 50mm diameter and cut into lengths to match width of pastry. * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

RACKing up your profits

43

Mediterranean lamb steaks

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Tender juicy lamb steaks with the flavor of oregano and orange.

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Ingredient

Description

Lamb leg steaks

25mm thick

black pepper

cracked

olive oil orange zest

finely grated

oregano leaves

dried

serves

1 unit

2 units

4 units 10 units 20 units

600g

1.2kg

2.4kg

6kg

12kg

2g

4g

8g

20g

40g

40ml

80ml

160ml

400ml

800ml

4g

8g

16g

40g

80g

0.5g

1g

2g

5g

10g

4

8

16

40

80

Preparation:

Consumer Instructions:

Promotional Opportunities:

• Combine oil, pepper, oregano, and orange.

• Heat large non-stick frying pan over moderately high heat.

Ideal for all seasons.

• Place steaks on flat tray and pour over marinade.

Retail Presentation: Display in shallow trays. Garnish with fresh sprigs of oregano.

• Cook lamb steaks for 3 minutes on each side, until well browned. Remove to warm plate and cover loosely with foil to keep warm.

Serving Suggestion: Serve with fennel, orange, olive and parsley salad.

Alternative Lamb Cuts: Lamb topside, knuckle, or rump.

44

Mongolian Lamb Stir Fry

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Quick and delicious stir-fry sure to please the entire family.

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Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Lamb leg

flat strips 70 x 20 x 2mm

600g

1.2kg

2.4kg

6kg

12kg

red capsicum

10mm wide strips

200g

400g

800g

2kg

4kg

spring onions

50mm lengths

100g

200g

400g

1kg

2kg

red chilli

chopped finely

10g

20g

40g

100g

200g

garlic

crushed

10g

20g

40g

100g

200g

ginger

grated

15g

30g

60g

150g

300g

soy sauce

light

20ml

40ml

80ml

200ml

400ml

oyster sauce

20ml

40ml

80ml

200ml

400ml

olive oil

20ml

40ml

80ml

200ml

400ml

serves

4

8

16

40

80

Preparation:

Serving Suggestion:

• Combine all ingredients.

Serve with steamed long grain rice.

Retail Presentation:

Promotional Opportunities:

Display in deep trays.

Sell with packs of rice for a complete meal solution.

Consumer Instructions: • Heat large non-stick wok or frying pan to high heat.

• Cook lamb in 400g batches, stirring for 4 minutes. Remove each batch as cooked.

Repeat with remaining lamb.

r e c ip e n o tes: - When preparing vegetables for stir-fry make sure that they are cut to an even size which will cook in the same time as the lamb strips.

RACKing up your profits

45

Lebanese Lamb Pizza

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Little lamb pizza ideal for a quick after-school snack or delicious lunch! el[d XWa[

Ingredient

Description

1 unit

2 units

Lamb mince

85cl

600g

1.2kg

2.4 kg

6kg

12kg

brown onion

chopped

150g

300g

600g

1.5kg

3kg

parsley

flat leaf, chopped

20g

40g

80g

200g

400g

tomato paste

80g

160g

320g

800g

1.6kg

sumac

5g

10g

20g

50g

100g

1g

2g

4g

10g

20g

40g

80g

160g

400g

800g

8

16

32

80

160

8

16

32

80

160

thyme

dried leaves

pine nuts pizza bases

12cm diameter

serves

Preparation:

Consumer Instructions:

• Combine mince, onion, parsley, sumac and thyme.

• Heat fan forced oven to 200°C.*

• Spread pizza bases with tomato paste.

• Top with crumbled lamb mixture.

• Sprinkle with pine nuts.

Retail Presentation: Display on trays on small squares of baking paper.

• Place pizza on baking tray lined with baking paper. Bake for 15-20 minutes until base is crisp and lamb is well cooked.

Serving Suggestion: Serve drizzled with pomegranate molasses.

Promotional Opportunities: Sell with bottles of pomegranate molasses.

4 units 10 units 20 units

r e c ip e n o te s : * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

46

Saltimbocca Lamb Roast

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Ingredient

Description

Lamb Rump

200g Lamb rump denuded^

butter

softened

lemon juice

1 unit

2 units

4 units 10 units 20 units

800g

1.6kg

3.2kg

8kg

16kg

50g

100g

200g

500g

1kg

2.5g

5g

10g

25g

50g

chives

chopped finely

2.5g

5g

10g

25g

50g

sage leaves

chopped finely

2.5g

5g

10g

25g

50g

pepper

cracked black

0.25g

0.5g

1g

2.5g

5g

garlic

crushed

2.5g

5g

10g

25g

50g

prosciutto

thinly sliced

80g

160g

320g

800g

1.6kg

sage leaves

whole, extra

4

8

16

40

80

4

8

16

40

80

serves

Preparation:

Consumer Instructions:

• Combine butter, lemon, chives, chopped sage, pepper and garlic. Spoon into piping bag with 10mm diameter nozzle.

• Heat fan forced oven to 180°C.*

• Cut slit in top of lamb rump, 70mm long and 25mm deep. Pipe butter into slit (approximately 15g).

• Wrap in very thinly sliced prosciutto. Top each with a whole sage leaf.

Retail Presentation: Display on trays or in foil containers, ready to bake.

• Place roast, uncovered, in deep roasting pan.

Bake for 30-35 minutes until lamb is cooked through. Remove from oven, cover loosely with foil and rest for 10 minutes.

• Carve into thick slices against the grain.

Serving Suggestion: Serve with creamy mashed potatoes and steamed green vegetables. Top with juices from roasting dish.

Promotional Opportunities: Sell with packs of vegetables, ready to cook.

r e c ip e n o tes: ^ Alternatively you could use kernel of lamb chump. * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

Winter

Winter

Lamb Shanks with Beans â&#x20AC;&#x201C; page 53.

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48

Lamb empanadaS

BWcX ;cfWdWZWi Tasty little lamb pastries. Perfect to serve with soup on a cold wintery day. el[d XWa[

Ingredient

Description

1 unit

2 units

Lamb mince brown onion

85cl

600g

1.2kg

2.4kg

6kg

12kg

finely chopped

100g

200g

400g

1kg

2kg

black olives

finely chopped

100g

200g

400g

1kg

2kg

garlic

crushed

10g

20g

40g

100g

200g

parmesan cheese

shredded

50g

100g

200g

500g

1kg

breadcrumbs

dried

25g

50g

100g

250g

500g

flat leaf parsley

finely chopped

20g

40g

80g

200g

400g

puff pastry sheets

250mm x 250mm

6

12

24

60

120

20ml

40ml

80ml

200ml

400ml

54

108

216

540

1080

egg glaze makes

4 units 10 units 20 units

Preparation:

Consumer Instructions:

• Combine lamb mince, onion, olives, garlic, parmesan, breadcrumbs and parsley.

• Preheat fan forced* oven to 200°C.

• Cut pastry into 8cm rounds. Top each round with approximately 15g lamb filling.

• Moisten edge of pastry, fold over and press edges gently with fork to seal.

• Place empanada on baking tray, lined with baking paper. Brush with egg glaze and bake for 15 minutes until golden brown and cooked through.

Serving Suggestion:

• Place in single layer on trays lined with baking paper.

Serve with hot soup.

Display on trays lined with baking paper.

- These pastries are ideal to freeze for later sale. They can be sold frozen to ensure customer transports them safely. They will be ready to bake by the time the customer gets home. * if using a conventional oven, you may

• Pierce tops with fork.

Retail Presentation:

r e c ip e n o te s:

Promotional Opportunities: Sell with your own soup mix for a complete meal solution.

need to increase temperature or allow additional cooking time.

RACKing up your profits

49

Lamb, Leek & Barley Broth

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This rich broth is a complete meal. Ideal for those cold winter nights by the fire!

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Ingredient

Description

1 unit

2 units

Lamb shoulder

25mm cubes

600g

1.2kg

2.4kg

6kg

12kg

carrots, peeled

15mm cubes

400g

800g

1.6kg

4kg

8kg

celery

sliced

200g

400g

800g

2kg

4kg

leeks+

sliced

300g

600g

1.2kg

3kg

4kg

pearl barley

100g

200g

400g

1kg

2kg

split green peas

100g

200g

400g

1kg

2kg

red lentils

75g

150g

300g

750g

1.5kg

vegetable stock powder^

30g

60g

120g

300g

600g

8

16

32

80

160

serves

Preparation:

Serving Suggestion:

• Combine all ingredients.

Serve with freshly chopped parsley and hot buttered toast.

• Seal 1.8kg mixture in large bag.

Retail Presentation: Display bags of ingredients ready to take home and cook.

Consumer Instructions: • Place 1.8kg soup mix into large slow cooker.

Add 8 cups water.

• Cover and cook on low setting for 7 hours until soup is thick and lamb is falling apart.

• Season to taste with salt and freshly cracked black pepper.

Promotional Opportunities: Vacuum pack in 1.8kg batches and sell as a ready-to-cook meal pack. Just add water.

4 units 10 units 20 units

r e c ip e n o te s : ^ Check the instructions on your stock powder. The one used for testing this recipe required 30g of stock powder to make 2 litres of stock. As strengths of vegetable stock powder may vary you may need to adjust the quantity of powder used accordingly. + Leeks can be quite sandy. Make sure you wash them well after slicing to prevent adding grit to the mixture.

50

Lamb ragu

BWcX HW]k No time to cook? Simply place this in your slow cooker in the morning and your delicious dinner will be ready. Effortless! ibem Yeea

Ingredient

Description

1 unit

2 units

Lamb shoulder

25mm cubes

600g

1.2kg

2.4kg

6kg

12kg

brown onion

wedges

150g

300g

600g

1.5kg

3kg

lean bacon

chopped

100g

200g

400g

1kg

2kg

button mushrooms

sliced

100g

200g

400g

1kg

2kg

garlic

crushed

10g

20g

40g

100g

200g

fresh rosemary

leaves

5g

10g

20g

50g

100g

300ml

600ml

1.2L

3L

6L

4

8

16

40

80

tomato passata serves

Preparation: Combine all ingredients.

Retail Presentation: Display packed in 1.2kg packs ready to cook.

Consumer Instructions: Slow Cooker: • Place 1.2kg lamb ragu into bowl of slow cooker. Add 250ml red wine or stock.

• Cook on low setting for 8 hours until meat is very tender. (High setting for 4 hours).

4 units 10 units 20 units

Oven: Preheat fan forced* oven to 140°C*. Place 1.2kg lamb ragu in covered casserole dish. Add 250ml red wine or stock and cook for 4 hours until lamb is very tender.

Serving Suggestion: Serve with hot pasta and freshly shaved parmesan cheese.

Promotional Opportunities: Sell with packs of pasta for a complete meal solution.

r e c ip e n o te s: * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

RACKing up your profits

51

Lamb Rogan Josh

BWcX He]Wd @ei^

Delicious slow cooked curry to tempt the fussiest eaters. ibem Yeea

Ingredient

Description

1 unit

2 units

Lamb shoulder

25mm cubes

600g

1.2kg

2.4kg

6kg

12kg

curry paste

Rogan josh

150g

300g

600g

1.5kg

3kg

brown onion

wedges

100g

200g

400g

1kg

2kg

baby potatoes

halved

400g

800g

1.6kg

4kg

8kg

tomatoes

canned, diced

400g

800g

1.6kg

4kg

8kg

bay leaves

dry

2

4

8

20

40

4

8

16

40

80

serves

Preparation: • Combine lamb and curry paste. Add remaining ingredients and mix well.

Retail Presentation: Display packed in 1.7kg portions ready to cook.

Place bay leaves on top for presentation.

Consumer Instructions: Slow Cooker: • Place 1.7kg lamb rogan josh into bowl of slow cooker. Cook on low setting for 8 hours until lamb is very tender. (High setting for 4 hours).

• Fold in 100g baby spinach just before serving. (optional)

4 units 10 units 20 units

r e c ip e n o te s :

Oven: Preheat fan forced* oven to 160°C. Place 1.7kg lamb rogan josh in covered casserole dish and cook for 3 hours until lamb is tender.

- If rogan josh curry paste is not

Serving Suggestion:

* if using a conventional oven, you may

Serve with steamed basmati rice.

Promotional Opportunities: Sell with packs of baby spinach or basmati rice for a complete meal solution.

available substitute a mild curry paste.

need to increase temperature or allow additional cooking time.

52

Persian lamb roast

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Slow roasted lamb stuffed with cous cous and dates.

el[d XWa[

Ingredient

Description

1 unit

2 units

Lamb shoulder

neck fillet roast 400–500g each

1kg

2kg

4kg

10kg

20kg

couscous

instant dried

50g

100g

200g

500g

1kg

60ml

120ml

240ml

600ml

1.2L

orange juice

4 units 10 units 20 units

dates

finely chopped

25g

50g

100g

250g

500g

mint

finely chopped

5g

10g

20g

50g

100g

brown onion

finely chopped

50g

100g

200g

500g

1kg

orange zest

finely grated

1g

2g

4g

10g

20g

red chilli

dry flakes

0.25g

0.5g

1g

25g

50g

8

16

32

80

160

serves

Preparation:

Consumer Instructions:

• Soak couscous in orange juice for 20 minutes or until all liquid is absorbed.

• Preheat fan forced* oven to 160°C. Season roast with salt and pepper to taste.

• Add chopped dates, mint, onion and orange zest.

• Heat 20ml oil in heavy based frying pan over moderately high heat. Sear roast on all sides for 5 minutes or until evenly browned.

• Open out lamb roast. Fill with couscous. (90100g). Roll and tie. Secure with string or food grade bands.

• Place roast in covered roasting dish. Add 40ml orange juice.

• Roast for 1½ hours until tender.

Retail Presentation: Display in foil trays ready to bake.

Serving Suggestion: Serve sliced, with roast vegetables. Pour over pan juices.

Promotional Opportunities: Sell with packs of vegetables.

r e c ip e n o te s: - Add thick chunks of carrot to the roasting dish for a complete meal.

- For a larger family roast, try tying 2 neck fillet roasts or 2 lamb blades together with this seasoning.

- Also delicious sliced when cold. * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

RACKing up your profits

53

Lamb Shanks with Beans

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This hearty winter braise cooks slowly.

Pop it in the oven it’s effortless! ibem Yeea

Ingredient

Description

Lamb shanks

hind or fore shank, frenched

gravy mix

1 unit

2 units

4 units 10 units 20 units

4

8

16

40

80

10g

20g

40g

100g

200g

brown onion

wedges

100g

200g

400g

1kg

2kg

garlic

crushed

10g

20g

40g

100g

200g

carrots

2cm pieces

300g

600g

1.2kg

3kg

6kg

celery

2cm pieces

100g

200g

400g

1kg

2kg

cannellini beans

canned drained

240g

480g

960g

2.4kg

4.8kg

tomatoes

canned, diced

400g

800g

1.6kg

4kg

8kg

bay leaves

dried

2

4

8

20

40

4

8

16

40

80

serves

Preparation:

Consumer Instructions:

Promotional Opportunities:

• Toss shanks in gravy mix and combine with onion, garlic, carrots, celery and beans.

Oven: • Preheat fan forced oven to 140°C.

Ideal to display as a warming winter casserole.

• Pour over tomatoes and add bay leaves.

• Tip contents of vacuum bag into an ovenproof casserole. Cover and bake for 3 hours. Stir and return to oven for further 1 hour or until lamb is tender and falling off the bone.

Retail Presentation: Display in foil tray or vacuum pack for convenience.

Slow Cooker: • Tip contents into slow cooker. Set on low and cook for 10-12 hours or high for 4-6 hours.

Serving Suggestion: Serve with creamy mashed potato and a sprinkling of chopped parsley.

54

Spanish lamb meatballs

IfWd_i^ BWcX C[WjXWbbi

Lovely saucy meatballs to snuggle up with on a cold winter’s night!

el[d XWa[

Ingredient

Description

1 unit

2 units

Lamb mince

4 units 10 units 20 units

85cl

600g

1.2kg

2.4kg

6kg

12kg

breadcrumbs

dried

50g

100g

200g

500g

1kg

parmesan

shredded

50g

100g

200g

500g

1kg

garlic

crushed

20g

40g

80g

200g

400g

paprika

smoked

5g

10g

20g

50g

100g

brown onion

wedges

100g

200g

400g

1kg

2kg

red capsicum

7mm strips

100g

200g

400g

1kg

2kg

tomato pasta sauce

500ml

1L

2L

5L

10L

split green olives

100g

200g

400g

1kg

2kg

2

4

8

20

40

4

8

16

40

80

foil containers

3 cup capacity

serves

Preparation:

Consumer Instructions:

• Combine lamb, breadcrumbs, parmesan, garlic and paprika. Roll into balls approximately 45g each.

Preheat fan forced* oven to 180°C. Place Spanish lamb meatballs on baking tray and bake, uncovered, for 30 minutes until lamb is browned and cooked through.

• Place layer of onion and capsicum in base of each foil container. Top with 8 meatballs per container. Pour over pasta sauce (250ml per container), and top with olives.

Serving Suggestion: Serve with hot buttered risoni.

Retail Presentation:

Promotional Opportunities:

Display in foil containers ready to bake.

Sell with packs of risoni.

r e c ip e n o te s: - If split green olives are not available substitute halved stuffed green olives. * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

RACKing up your profits

55

Winter Lamb Casserole

M_dj[h BWcX 9Wii[heb[

Tender cubes of lamb marinated in tomato and mustard and ready to cook. ibem Yeea

Ingredient

Description

1 unit

2 units

Lamb shoulder

forequarter chops

600g

1.2kg

2.4kg

6kg

12kg

carrot

thick diagonal slices

200g

400g

800g

2kg

4kg

brown onion

wedges

100g

200g

400g

1kg

2kg

baby potatoes

halved

400g

800g

1.6kg

4kg

8kg

4

8

16

40

80

400g

800g

1.6kg

4kg

8kg

balsamic vinegar

10ml

20ml

40ml

100ml

200ml

wholegrain mustard

30g

60g

120g

300g

600g

brown sugar

20g

40g

80g

200g

400g

4

8

16

40

50

fresh thyme sprigs tomatoes

canned, diced

serves

Preparation: • Combine lamb, onions, carrot and potatoes.

• Pour over combined tomatoes, vinegar, mustard and sugar. Top with thyme sprigs.

Retail Presentation: Display in vacuum bags or foil containers ready to cook. (1.5kg portion will serve 4.)

Slow Cooker: • Place lamb casserole in bowl of slow cooker and cook on low setting for 8 hours. (High setting 4 hours).

Serving Suggestion: Serve with steamed green vegetables.

Promotional Opportunities:

Consumer Instructions:

Sell packed in 1.5kg lots ready to cook.

Oven: • Preheat fan forced* oven to 160°C.

Alternative Lamb Cuts:

• Place lamb casserole in deep ovenproof dish.

Cover and bake for 3 hours until lamb is very tender and sauce has thickened.

This recipe is also suitable for shanks, cubes or whole small roast e.g. neck fillet.

4 units 10 units 20 units

r e c ip e n o te s : * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

Winter Lamb Casserole â&#x20AC;&#x201C; p55

spring

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Chilli & Fennel Lamb Steaks â&#x20AC;&#x201C; page 59.

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58

Lamb, apricot & date kibbeh

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Easy to cook lamb kibbeh, with a surprising burst of flavour!

el[d XWa[

Ingredient

Description

1 unit

2 units

Lamb mince

4 units 10 units 20 units

85cl

600g

1.2kg

2.4kg

6kg

12kg

cracked wheat

coarse

90g

180g

360g

900g

1.8kg

water

boiling

120ml

240ml

480ml

1.2L

2.4L

dried, apricots

finely chopped

50g

100g

200g

500g

1kg

dates

finely chopped

100g

200g

400g

1kg

2kg

coriander

finely chopped

20g

40g

80g

200g

400g

chilli sauce

sweet

40ml

80ml

160ml

400ml

800ml

serves

2 per serve

4

8

16

40

80

r e c ip e n o te s:

Preparation:

Retail Presentation:

• Soak cracked wheat in boiling water for 30 minutes until all liquid is absorbed. Chill well.

Display on trays with some fresh dates and apricots.

- Diced dates and apricots are

• Combine apricots, dates, coriander and chilli sauce. Divide into 25g portions.

Consumer Instructions:

* if using a conventional oven, you may

• Combine lamb and cracked wheat. Knead together to bind well.

• Divide lamb into100g portions. Form into a flat patty and place a portion of filling on lamb patty. Bring edges of patty up to completely enclose filling. Roll up to form a ball and pinch edges to make a football shape. Repeat with remaining lamb and filling.

• Heat fan forced oven to 180°C.* • Place kibbeh on baking tray lined with baking paper. Bake for 25 minutes until golden brown and well cooked.

Serving Suggestion: Serve with grilled flat bread and salad.

available to reduce preparation time.

need to increase temperature or allow additional cooking time.

RACKing up your profits

59

Chilli & Fennel Lamb Steaks

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Tender succulent lamb steaks with a zing!

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Ingredient

Description

1 unit

2 units

Lamb leg rump, topside or knuckle

steaks 20-25mm thickness

chilli flakes

600g

1.2kg

2.4kg

6kg

12kg

dried

4g

8g

16g

40g

80g

cumin seeds

ground

8g

16g

32g

80g

160g

fennel seeds

whole

8g

16g

32g

80g

160g

olive oil

extra virgin

20ml

40ml

80ml

200ml

400ml

4

8

16

40

80

serves

4 units 10 units 20 units

Preparation:

Consumer Instructions:

Promotional Opportunities:

• Use a mortar and pestle or spice grinder to coarsely crush fennel seeds. Add chilli and cumin and pound until well combined.

• Heat BBQ or grill pan over high heat. Reduce heat to medium and cook lamb steaks for 3-4 minutes on each side.

• Display during the BBQ season.

• Brush lamb steaks lightly with oil. Spread spice mix on flat tray. Dip both sides of steaks into spice mix and press firmly to provide an even coating.

• Remove to warm plate. Cover loosely with foil and stand for 5 minutes.

Retail Presentation: Display on trays. Garnish with fresh chilli.

Serving Suggestion: Serve with orange, parsley and radish salad.

60

Greek Lamb Roast

=h[[a BWcX HeWij

Turn your next BBQ into a fun occasion by carving this delicious lamb roast and allowing your guests assemble their own wraps!

Ingredient

Description

Lamb leg

el[d heWij% a[jjb[ eh ^eeZ[Z XXg

1 unit

2 units

butterfly

1.2kg

2.4kg

4.8kg

12kg

24kg

olive oil

extra virgin

40ml

80ml

160ml

400ml

800ml

fresh garlic

crushed

10g

20g

40g

100g

200g

lemon zest

finely grated

5g

10g

20g

50g

100g

fresh rosemary leaves

chopped

5g

10g

20g

50g

100g

pepper

cracked black

2g

4g

8g

20g

40g

2.5g

5g

10g

25g

50g

8

16

32

80

160

fresh oregano leaves serves

Preparation: • Combine oil, garlic, lemon, rosemary, pepper and oregano.

• Score underside of lamb leg to depth of 5mm.

Rub half of marinade well into lamb getting it into the scored slits.

4 units 10 units 20 units

• Reduce heat to low. Cover and cook further 25-30 minutes until cooked through.

• Remove to warm plate. Cover loosely with foil.

Stand for 10 minutes before carving.

Oven • Preheat oven to 180°C.*

• Turn and rub remaining marinade into skin/fat side of leg.

• Cook lamb for 30-40 minutes until cooked through.

Retail Presentation:

• Remove to warm plate. Cover loosely with foil.

Stand for 10 minutes before carving.

Display on shallow trays or place in foil baking trays.

Serving Suggestion:

Consumer Instructions: BBQ • Heat BBQ to moderately high heat.

• Cook lamb for 5-6 minutes on each side, scored side first, until seared well.

Serve sliced on flat bread with Greek style salad of cucumber, roma tomatoes, red onion and baby spinach. Drizzle with Greek style yoghurt.

Promotional Opportunities: For a complete meal solution, sell with packs of flat bread and tubs of Greek salad.

Alternative Lamb Cuts: Try with whole lamb blade.

r e c ip e n o te s: - if you do not have a roasting lid on your BBQ. Cover lamb with foil to keep the heat in or remove to preheated oven. * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

RACKing up your profits

61

Malaysian lamb sausages

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Just a hint of Malaysian curry in these delicious sausages!

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Ingredient

Description

1 unit

2 units

Lamb mince

85cl

1kg

2kg

5kg

10kg

20kg

neutral based sausage premix

100g

200g

500g

1kg

2kg

water

230ml

460ml

1.15L

2.3L

4.6L

red chilli

chopped

20g

40g

100g

200g

400g

garlic

crushed

20g

40g

100g

200g

400g

ginger

grated

40g

80g

200g

400g

800g

turmeric

ground

4g

8g

20g

40g

80g

coriander

chopped coarsely

40g

80g

200g

400g

800g

sausage casings

32mm diameter

Preparation:

Consumer Instructions:

• Combine all ingredients. Fill into sausage casings.

• Heat BBQ or frying pan on low to moderate heat. Cook sausages for 15 minutes, turning frequently to brown evenly.

Retail Presentation: Display on trays.

5 units 10 units 20 units

Serving Suggestion: • Serve with cucumber and tomato salad and fresh lime.

Promotional Opportunities: • Ideal to display during spring BBQ season.

r e c ip e n o te s : - Use a neutral based sausage premix such as ‘Rice Sausage Meal’ or ‘Gourmet Starter’, or ask your ingredient supplier to suggest an alternative.

62

Mexican lamb sausages

C[n_YWd BWcX Everyone’s favourite flavour all wrapped up in a sausage. Hola!

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Ingredient

Description

1 unit

2 units

Lamb mince

85cl

5 units 10 units 20 units

1kg

2kg

5kg

10kg

20kg

neutral based sausage premix

100g

200g

500g

1kg

2kg

water

230ml

460ml

1.15L

2.3L

4.6L

red chilli

chopped

20g

40g

100g

200g

400g

garlic

crushed

20g

40g

100g

200g

400g

paprika

sweet

8g

16g

40g

80g

160g

cumin

ground

8g

16g

40g

80g

160g

oregano

dried leaves

2g

4g

10g

20g

40g

red capsicum

finely chopped

200g

400g

1kg

2kg

4kg

coriander

chopped coarsely

40g

80g

200g

400g

800g

sausage casings

23mm diameter

Preparation:

Consumer Instructions:

• Combine all ingredients. Fill into sausage casings.

• Heat BBQ or frying pan on low to moderate heat.

Retail Presentation:

• Cook sausages for 15 minutes, turning frequently to brown evenly.

Display on trays.

Serving Suggestion: Serve with avocado and tomato salad and baked tortilla wedges.

Promotional Opportunities: • Ideal to display during spring BBQ season.

r e c ip e n o tes: - Use a neutral based sausage premix such as ‘Rice Sausage Meal’ or ‘Gourmet Starter’, or ask your ingredient supplier to suggest an alternative.

RACKing up your profits

63

Tunisian lamb sausages

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Chilli, lamb and couscous to warm up that chilly spring dinnertime!

XXg%]h_bb

Ingredient

Description

1 unit

2 units

Lamb mince

85cl

1kg

2kg

5kg

10kg

20kg

neutral based sausage premix

100g

200g

500g

1kg

2kg

water

230ml

460ml

1.15L

2.3L

4.6L

couscous

instant dried

100g

200g

500g

1kg

2kg

water

boiling

100ml

200ml

500ml

1L

2L

red chilli

chopped

40g

80g

200g

400g

800g

garlic

crushed

40g

80g

200g

400g

800g

flat leaf parsley

chopped coarsely

40g

80g

200g

400g

800g

sausage casings

32mm natural

Preparation:

Consumer Instructions:

• Place couscous in large bowl. Pour over boiling water. Stand for 15 minutes. Fluff with fork.

Cool completely.

• Heat BBQ or frying pan to moderate heat.

• Combine all ingredients. Fill into sausage casings.

Retail Presentation:

5 units 10 units 20 units

• Reduce heat to moderately low. Cook sausages for 15 minutes, turning frequently to brown evenly.

Serving Suggestion: Serve with couscous salad.

Display on trays.

Promotional Opportunities: • Ideal to display during spring BBQ season.

r e c ip e n o te s : - Use a neutral based sausage premix such as ‘Rice Sausage Meal’ or ‘Gourmet Starter’, or ask your ingredient supplier to suggest an alternative.

64

Lamb, fennel & Orange sausages

BWcX <[dd[b EhWd][

The refreshing flavours of orange and fennel in these sausages will leave you wanting more!

fWd \ho

XXg%]h_bb

Ingredient

Description

1 unit

2 units

Lamb mince

85cl

5 units 10 units 20 units

1kg

2kg

5kg

10kg

20kg

neutral based sausage premix

100g

200g

500g

1kg

2kg

orange juice

200ml

400ml

1L

2L

4L

orange pulp

200g

400g

1kg

2kg

4kg

fennel, dry

whole seeds

8g

16g

40g

80g

160g

fennel, dry

ground

8g

16g

40g

80g

160g

dill, fresh

chopped coarsely

8g

16g

40g

80g

160g

sausage casings

32mm natural

Preparation:

Consumer Instructions:

• Prepare orange pulp by cutting oranges into quarters, remove any visible pips. Place oranges in a large bowl and cover with boiling water.

• Heat BBQ or frying pan on low to moderate heat.

• Allow oranges to cool in the liquid. Drain well and place into food processor. Blend until mixture forms a fine pulp. Chill well. See recipe notes below.

• Combine all ingredients. Fill into sausage casings.

Retail Presentation: Display on trays.

• Cook sausages for 15 minutes, turning frequently to brown evenly.

Serving Suggestion: Serve with pear, radish and watercress salad.

Promotional Opportunities: • Ideal to display during spring BBQ season.

r e c ip e n o te s: - Use navel oranges in season as they are sweeter, have thin skin and less pips.

- Wash oranges well.

- Orange pulp can be stored in the fridge for several days.

- One orange will provide approximately 200g pulp.

- Use a neutral based sausage premix such as ‘Rice Sausage Meal’ or ‘Gourmet Starter’, or ask your ingredient supplier to suggest an alternative.

RACKing up your profits

65

Lamb, spinach & feta pies

BWcX" If_dWY^ <[jW F_[i

Crispy lamb open pies make the perfect addition to your picnic basket! el[d XWa[

Ingredient

Description

1 unit

2 units

Lamb mince

85cl

600g

1.2kg

2.4kg

6kg

12kg

mint fresh

finely chopped

10g

20g

40g

100g

200g

spinach

baby leaves, chopped

50g

100g

200g

500g

1kg

feta

crumbled

200g

400g

800g

2kg

4kg

black peppercorns

cracked

2g

4g

8g

20g

40g

puff pastry sheets

240 x 240mm

3

6

12

30

60

12

24

48

120

240

makes

Preparation:

Consumer Instructions:

• Combine lamb, feta, spinach, mint and pepper.

• Heat fan forced oven to 200°C.*

• Cut pastry sheets into 4 squares 120mm x 120mm.

• Brush pastries lightly with beaten egg.

Bake for 15–20 minutes until golden brown and crisp.

• Take 70g lamb mixture and roll into a rectangle approximately 10cm x 4cm. Place lamb diagonally across pastry square.

• Fold 2 opposite corners over lamb leaving ends open (envelope style). Repeat with remaining lamb and pastry.

Retail Presentation: Place on trays lined with baking paper.

Serving Suggestion: Serve with crisp green salad and tomato chutney.

Promotional Opportunities: Ideal for spring racing/picnic season.

4 units 10 units 20 units

r e c ip e n o te s : - Try replacing feta and mint with parmesan and parsley for variety. * if using a conventional oven, you may need to increase temperature or allow additional cooking time.

66

Lamb, lemon & garlic kebabs

BWcX" B[ced =Whb_Y A[XWXi

The bright fresh flavor of these kebabs will liven up your spring BBQ!

fWd \ho

XXg%]h_bb

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Lamb leg, rump, topside cubes 25mm or knuckle

600g

1.2kg

2.4kg

6kg

12kg

olive oil

20ml

40ml

80ml

200ml

400ml

garlic

crushed

20g

40g

80g

200g

400g

lemon rind

finely grated

10g

20g

40g

100g

200g

parsley - flat leaf

finely chopped

20g

40g

80g

200g

400g

bamboo skewers

20cm

8

16

32

80

160

4

8

12

40

80

serves

Preparation:

Serving Suggestion:

• Soak bamboo skewers in water.

• Combine lamb, oil, garlic, lemon and parsley.

Serve with roasted cherry tomatoes and fresh rocket leaves.

• Thread 4-5 pieces (approximately 75g) on each skewer.

Promotional Opportunities: Display during the BBQ season.

Retail Presentation: Display with wedges of lemon.

Consumer Instructions: • Heat BBQ on high heat. Cook kebabs for 8 minutes, turning often to brown evenly.

• Remove to warm plate. Cover loosely with foil and stand for 5 minutes.

r e c ip e n o te s: - Flat leaf parsley also known as continental or Italian parsley, has a stronger flavour and better texture for this marinade than the more common curly leaf variety.

- Soak bamboo skewers in cold water to make it easier to thread and to prevent burning when cooking.

- 75g per skewer = 2 per serve.

RACKing up your profits

67

sticky lamb sticks

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Quick to cook, these tasty lamb skewers are ideal for a quick meal, or picnic finger food.

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Ingredient

Description

1 unit

2 units

Lamb leg strips

75mm x 20mm x 6mm thick

600g

1.2kg

2.4kg

6kg

12kg

olive oil

20ml

40ml

80ml

200ml

400ml

honey

20g

40g

80g

200g

400g

oyster sauce

40ml

80ml

160ml

400ml

800ml

fresh ginger

finely grated

5g

10g

20g

50g

100g

sesame seeds

5g

10g

20g

50g

100g

bamboo skewers

20cm

12

24

48

120

240

serves

4

8

16

40

80

Preparation:

Serving Suggestion:

• Combine olive oil, honey, oyster sauce and ginger. Add lamb and mix well until coated.

Serve with crunchy Asian-style coleslaw.

• Thread flat strips onto skewers, allowing 2 strips per skewer (approximately 50g).

• Arrange on tray and sprinkle lightly with sesame seeds.

Retail Presentation: Arrange on flat trays.

Consumer Instructions: • Heat BBQ or grill pan to moderately high heat.

• Cook skewers for 2 minutes on each side.

• Remove to warm plate. Cover loosely with foil.

Stand for 5 minutes.

Promotional Opportunities: • To provide a complete meal solution, sell with packs of pre-shredded coleslaw.

• Display during the barbeque and picnic season.

• Also make great finger food.

4 units 10 units 20 units

r e c ip e n o te s : - When threading on skewers hold strip flat and thread pointed end of skewers in and out of meat.

68

Turkish lamb burger

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Luscious lamb burgers for your spring BBQ.

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Ingredient

Description

1 unit

2 units

Lamb mince

4 units 10 units 20 units

85cl

600g

1.2kg

2.4kg

6kg

12kg

cracked wheat

coarse

90g

180g

360g

900g

1.8kg

water

boiling

120ml

240ml

480ml

1.2L

2.4L

fresh mint

finely chopped

10g

20g

40g

100g

200g

cumin seeds

ground

10g

20g

40g

100g

200g

extra mint leaves for display

8

16

32

80

160

serves

4

8

12

40

80

Preparation:

Consumer Instructions:

Promotional Opportunities:

• Soak cracked wheat in boiling water for 30 minutes until all liquid is absorbed. Chill well.

• Heat BBQ plate on high heat. Reduce to moderate.

Display during BBQ season.

• Combine lamb, cracked wheat, cumin and mint. Work together well.

• Cook patties for 5 minutes on each side until well browned and cooked through. Press gently with flat spatula during cooking to ensure even contact with BBQ plate.

• Form into patties 100mm x 10mm, approximately 100g each.

Retail Presentation:

Serving Suggestion:

Press a fresh mint leaf on top of each patty.

Serve 2 patties per person on chargrilled Turkish rolls spread with hommus and topped with salad of cucumber, mint and red onion.

RACKing up your profits volume 1

Your guide to value-added lamb

www.acutabove.net.au More lamb cooking tips, hints and recipes can be found by visiting www.themainmeal.com.au Project Manager – Stephen Pocock, MLA National Account Manager

Published by Meat & Livestock Australia Limited

Editor – Susannah Hartigan, the rh factor

ABN 39 081 678 364

Art director – Martin Walker, Still Moving Design

February, 2011

Recipe Design – Lyn Harwood

© Meat & Livestock Australia Limited 2011

Photography – Oliver Ford

ISBN 9781741915440

Food Styling – Kate Murdoch Props – Maxwell & Williams