RACKing up your Profits Your guide to value-added lamb Volume 2
RACKing up your Profits Volume 2
Published by Meat & Livestock Australia Limited ABN 39 081 678 364 December 2012 Š Meat & Livestock Australia Limited 2012 ISBN 9781741919608
Disclaimer Care is taken to ensure the accuracy of the information contained in this publication, however MLA cannot accept responsibility for the accuracy or completeness of the information or the opinions expressed. 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, resulting from any use or misuse of the information contained in this publication. Reproduction in whole or in part of this publication is prohibited without prior consent and acknowledgement of Meat & Livestock Australia. 2
MLA State Business Development Managers Doug Piper Business Development Manager NSW/ACT
0411 680 504 dpiper@mla.com.au
Gerard Doherty Business Development Manager VIC/TAS
0411 680 510 gdoherty@mla.com.au
Glen Burke Business Development Manager QLD/NT
0411 680 507 gburke@mla.com.au
Brett Atkinson Business Development Manager SA
0411 680 519 batkinson@mla.com.au
Rafael Ramirez Business Development Manager WA
0408 083 014 rramirez@mla.com.au
introduction Meat & Livestock Australia (MLA) is excited to bring you Racking up your profits – Volume 2. This latest volume brings together 30 new and interesting lamb recipes. These new lamb recipes have been designed to not only return higher profit margins to your business, but to also provide enjoyable and convenient meal options for your customers. The pre-prepared or value-added meal ideas have been created using a vast range of lamb cuts from boneless shoulders through to lamb mince and lamb leg cuts. The recipes contained in this volume also use a variety of cooking methods providing something for everyone and every meal occasion. We hope these ideas provide inspiration for you and your staff as they are designed to be easy to prepare and adapt to suit your customer’s needs. You’ll find each recipe has notes on retail presentation, how to cook and serving instructions for your customers. Today’s modern retail butchers are at the forefront of providing consumers with the latest product ideas and meal options. MLA will continue to work with retail butchers via the “Counter Attack” workshop program to assist and equip them with the skills and tools to deliver new and exciting products into the market place. Visit www.themainmeal.com.au for more lamb cooking tips, hints and recipe ideas.
Racking Up Your Profits – Volume Two
3
rosemary and garlic lamb shoulder – Page 46 4
contents introduction 3
lamb fig and honey open pies
31
meat standards australia
chimichurri lamb bbq
32
production 7
coriander lamb kebabs
33
processing 8
greek lamb steaks
34
sheepmeat cuts
6
9
lamb and leek croquettes
35
cooking 10
lamb satay sticks
36
msa accreditation
11
lemon and oregano lamb steaks
37
training 12
orange maple lamb sticks
38
lamb nutrition
14
mexican lamb meatballs
39
racking up your profits – volume 2 recipes
16
japanese lamb stir fry
40
andalucian lamb casserole
21
pepper lamb stir fry
41
asian lamb shanks
22
catalanian lamb roast
42
lamb and chick pea tagine
23
maltese lamb roll
43
lamb and potato curry
24
mid week minted lamb roast
44
lamb irish stew
25
olive and feta lamb roast
45
turkish lamb pies
26
rosemary and garlic lamb shoulder
46
cornish lamb triangles
27
tandoori lamb rack
47
lamb keemah pies
28
granny’s lamb roast
48
sheftalies 29
méchoui of lamb
49
lamb albondigas
mediterranean lamb rack
50
30
Racking Up Your Profits – Volume Two
5
meat standards australia
Eating quality is of paramount importance to red meat consumers. Meat Standards Australia (MSA) is designed to take the guess work out of buying and cooking Australian lamb and sheepmeat. All sheepmeat underpinned by the MSA trademark has met strict criteria to ensure it meets consumer expectations for tenderness, juiciness and flavour. MSA sheepmeat is labelled with a recommended cooking method, according to standards developed by consumer taste panels. Over 90,000 consumer taste tests of lamb and sheepmeat products have been completed.
Integrity All participants in the program are licensed to use the MSA trademark, and certify products via an approved Quality Management System in accordance with the MSA Standards Manual. Licensees are subject to independent random audit programs for compliance to the Standards. MSA速 Standards are backed by independent audit to the AS/NZS ISO 9001/2008 Standard.
developing the msa standards Meat and Livestock Australia (MLA), research partners and industry have undertaken research and development into defining and improving lamb and sheepmeat eating quality. The sheepmeat eating quality (SMEQ) research program was established due to the need to maintain strong consumer demand for sheepmeat and the opportunity to extract additional value from lamb, hogget and mutton cuts. 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.
6
production
An important element contributing to eating quality is the on-farm management of sheep. Breed Merino and Merino crosses require more careful management to reduce effects associated with stress.
Sheep age Sheepmeat category is determined by dentition of the animal. Lamb is the premium product however some cuts of hogget and mutton also have potential for high eating quality.
Finishing Sheep that are 1st and 2nd cross Merino require a minimum weight gain of 100grams/ day for 2 weeks prior to consignment. Animals with greater than 50% Merino content require at least 150grams/day for 2 weeks prior to consignment.
Sheep carcase specifications 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. All carcases must have a minimum fat score 2 (over 5mm at the GR site).
pre-slaughter handling Sheep and lambs must be handled in a way that stress is minimal to optimise eating quality. • Minimum 2 weeks off shears (wool length ≥ 5mm). • Total time off feed must not to be greater than 48 hours before slaughter. • Animals are to have access to water at all times while not in transit. • A minimum of 2 weeks at consignment property before dispatch. • Maximum time in transit of 24 hours. • MSA sheep are accepted via direct consignment and saleyard selling pathways provided all MSA Standards are met.
Racking Up Your Profits – Volume Two
7
processing
Implementation of the MSA sheepmeat program within a processing facility is intended to measure and control systems and standards against known critical control points within an enterprise’s total quality management system. Lairage The time in lairage must be monitored to ensure total time off feed prior to processing, including transport, does not exceed 48 hours. Total time off water must be less than 24 hours.
Ultimate pH (pHu) The rate of carcase pH and temperature decline is measured, taking into account electrical inputs and chilling rate. The temperature at which the carcase enters rigor (pH6) is critical when determining and optimising eating quality.
Carcase hanging The carcase can be suspended using the traditional Achilles hang method or by tenderstretch, which involves suspending the carcase by the pelvis. Tenderstretching particularly improves the eating quality of hindquarter cuts.
Ageing Eating quality can improve with ageing of meat which occurs on the carcase or as a cut within a vacuum sealed bag. All MSA sheepmeat has a minimum ageing period of 5 days before it is sold to the consumer.
QA system Processors must have Quality Assurance systems in place to meet MSA standards. Processors must be AUS-MEAT accredited.
Identification MSA eligible carcases must maintain their identification throughout processing.
8
sheepmeat cuts Cut
HAM*
Leg Chump / On
4800
Leg ‘Easy Carve’
4821
Leg Chump / Off
4820
Chump
4790
Grill
•••
Chop Hindshank
5031
Leg Chump / On (Boneless)
5080 5073
Silverside
5071
Thick Flank (Round)
5076
Chump (Rump)
5130
Topside Den
5077
Outside (Den)
5075
Knuckle (Round)
5072
Rump (Den)
5074
Loin
4880
Shortloin
4880
•• ••
•• ••
•• •••
•• ••• ••• ••• ••• •••
Rolled Noisettes Chop Eye of Shortloin
5150
Rack
4932
Rack Cap / On (Frenched)
4756
•••
Cutlet Rack Cap / Off (Frenched)
4764
Cutlet Backstrap
5109
Eye of Rack
5153
Forequarter
4972
Square Cut Shoulder
4990
••• ••• ••• ••
Chop Shoulder Rack (Frenched)
••• ••• •••
4739
••
Cutlet Foreshank
5030
Oyster Cut Shoulder
4980
Shoulder (Easy Carve)
4994
Forequarter (Boneless)
5047
Shoulder Rolled / Netted
5050
Neck Fillet Roast
5059
Eye of Shoulder
5151
Tenderloin
5080
Butt Tenderloin
5081
Tenderloin / Butt Off
5082
Breast & Flap
5010
Neck
5020
Spare Ribs
5015
••• ••• •••
Stir Fry
C/Role
•• •• •• •• •• ••
Rolled / Tied Topside
Roast
••• •••
LAMB (L) •
HOGGET (H) • MUTTON (M) •
•• This table outlines the eligible sheepmeat cuts and cooking methods for lamb, hogget and mutton in the MSA sheepmeat program, once all standards have been met.
•• ••• •• •• •• ••• ••• ••
••
•••
•••
•• ••
MSA product must be identified on the carton label and cooking method specified.
••• •••
•• •
•• •• •• •• •• ••
No recommended cooking methods
*HAM: Handbook of Australian Meat, 7th edition.
Racking Up Your Profits – Volume Two
9
cooking Cooking methods are some of the most important factors in consumer satisfaction and eating quality. casserole • Meat should be cut into 20mm cubes. • Brush meat with oil instead of adding oil to dish. • Brown meat in small batches (about 200g at a time) to seal in the juices. Set aside. • Reduce heat and add onions, garlic and spices and sauté until transparent. • Add flavourings, firm vegetables and liquid. • Bring all ingredients to the boil and then reduce heat to low. Cover and simmer for approximately 2 hours or transfer to oven dish and cook in low oven (160°C) for 2 hours. • Add soft vegetables in the last 20 minutes of cooking.
panfry/grill • Minimum recommended thickness 15mm. • Brush meat with oil instead of adding oil to pan. • Ensure that cooking surface is hot. The meat should sizzle on contact. • Place meat on surface and let cook until moisture appears, then turn (once only). • Cook to desired degree of doneness. • Place in a warm place, or cover with foil and rest for 3-5 minutes.
roast • Preheat oven to recommended temperature - see table below. • Place roast on a rack in a roasting tray. • Follow suggested cooking times – see table below. • Periodically check internal temperature using a meat thermometer. • Remove from oven and cover with foil when cooked. • Rest in warm place before carving against the grain. Suggested cooking times / 500g
Oven temp
Internal meat temperature
Rare
Medium Well Done
60ºc
75ºc
4.8kg
Sheepmeat cuts Loin (boned and rolled), Leg or shoulder (bone in or easy carve)
180ºc
20-25 min
25-30 min
30-35 min
Mini roast, rump, shortloin
220ºc
15-20 min
20-25 min
25-30 min
Rack
200ºc
20-25 min
30-35 min
40-45 min
stir fry • If buying steaks cut into strips of meat to 75mm x 10mm x 10mm. • Brush meat with oil instead of adding oil to wok. • Ensure that cooking surface is hot. The meat should sizzle on contact. • Brown meat in small batches (about 200g at a time) to keep the pan hot and prevent the meat from stewing. • Remove from pan. Add aromatics (garlic, chilli and/or spices). • Add vegetables and sauces, return meat and stir through. • Heat through and be sure not to bring to the boil. • Serve immediately.
10
msa accreditation
Lamb and sheepmeat companies have the opportunity to underpin their brand with the MSA Trademark. This assists in providing an eating quality assurance to the product. This is subject to a brand license agreement with MLA, to ensure the integrity of the product. All lamb and sheepmeat sold under the license agreement must be MSA certified and the enterprise’s quality systems must adhere to MSA Standards Manual for Trademark Usage. MSA lamb and sheepmeat processors and brands may also choose to further refine their product specifications to differentiate their product from others in the market. The Meat Standards Australia program allows end users to assure and communicate to their customers that their product has met stringent MSA standards. End users including wholesalers, retailers and food service enterprises must be licensed by MLA and adhere to the MSA Standards Manual for Trademark Usage to ensure product integrity. Independent audits are conducted on all licensed participants to check compliance to the Standards. Point of sale material is available to licensed end users for display and to inform customers. All new Licensees must complete MSA End User Licensee Training to ensure compliance to the MSA Standards are understood. Other training programs are available to identify opportunities to capture value from the MSA program.
Racking Up Your Profits – Volume Two
11
training Training programs have been developed for all participants in the MSA supply chain. Training ranges from general program overviews to technical practical modules for the various supply chain sectors. Producer workshops - can be tailored to suit group requirements. Workshops include how to become a MSA registered producer, MSA program background, producer recommendations and how to implement change on-farm to meet consumer expectations. Saleyards and agents - provides MSA program overview and information regarding management of saleyard sheep to meet MSA licence requirements. This includes livestock handling and lairage conditions. Processor training - consists of technical modules for on-site staff covering MSA standards and requirements based on each critical control point identified in processing. This training is a pre-requisite for MSA licensed processors. MSA deliver on-site training courses. Processor operatives may undertake all training modules or be trained in their specific area of responsibility. End user training - Includes information on how to eliminate eating quality failure using MSA technology, the factors impacting on eating quality and how to comply with MSA standards. All MSA training programs may be customised for a particular supply chain. MSA offers online licensing for retailers at www.mla.com.au/msa
12
greek lamb steaks – Page 34 Racking Up Your Profits – Volume Two
13
lamb nutrition
Packed with 10 Essential Nutrients Lamb is an excellent choice suitable for the whole family, full of flavour and packed with 10 essential nutrients required for good health. • One serve of lamb contains more than 25% of your daily requirements for protein, iron, zinc and vitamin B12. • Compared to the same amount of pork or chicken, lamb has: - Triple the amount of iron - Double the amount of zinc and vitamin B12 - Triple the amount of omega-3
Lamb Protein Omega 3 Iron Zinc Vitamin B12
Pork
Chicken
nutrients per serve 14
lamb nutrition
Healthy Eating with Lamb A great source of iron and zinc The nutrients found in lamb, like iron and zinc, are better absorbed by the body than those from plant foods. Iron is essential for producing energy for brain and muscle function and zinc is important for a healthy immune system. Eating red meat, such as beef and lamb 3 to 4 times a week helps meet your nutrient needs.
A lean source of protein When trimmed of visible fat, lamb contains less than 4% saturated fat and meets the Heart Foundation Tick of approval. A 100-150g serve of cooked lamb, trimmed of fat provides plenty of nutrients but only 825-1240 kilojoules (197-296 calories). Studies show that lamb, trimmed of fat and served with 3-4 vegetables as part of a healthy diet and lifestyle, is suitable for people following weight loss, cholesterol lowering and diabetic diets.
Racking Up Your Profits – Volume Two
15
racking up your profits – volume 2 recipes Name
Description
Cut
Cooking method/ symbol
Page
Relax and let the enticing flavour of this slow cooked shepherd’s stew transport you to southern Spain!
Lamb shoulder chops
Casserole or Slow Cook
21
The unusual combination of lamb shanks and the refreshing Asian flavours will be sure to make this a favourite dish all year round!
Lamb shanks
Casserole or Slow Cook
22
This fragrant lamb dish will have mouths watering!
Lamb shoulder 30mm cubes
Casserole or Slow Cook
23
This curry will warm you up on chilly winter evenings!
Lamb shoulder 30mm cubes
Casserole or Slow Cook
24
A new take on a fabulous old favourite!
Lamb shoulder chops
Casserole or Slow Cook
25
Little lamb pyramids, full of flavour!
Lamb mince 85cl
Oven Bake
26
andalucian lamb casserole
asian lamb shanks
lamb & chick pea tagine
lamb & potato curry
lamb irish stew
turkish lamb pies
16
racking up your profits – volume 2 recipes Name
Description
Cut
Cooking method/ symbol
Page
Just like Nanna used to make!
Lamb mince 85cl
Oven Bake
27
Not your regular party pies!
Lamb mince 85cl
Oven Bake
28
Lamb mince 85cl Evolving from Greek / Cypriot origin these little oval shaped balls will have everyone coming back for more!
Oven Bake
29
These sensational Spanish meatballs will have your family calling muchas gracias!
Lamb mince 85cl
Oven Bake
30
The sweetness of the figs and the bite of blue cheese compliment the lamb perfectly in these crunchy pies!
Lamb leg steaks 15mm
Oven Bake
31
Grill / Pan Fry
32
cornish lamb triangles
lamb keemah pies
sheftalies
lamb albondigas
lamb fig & honey open pies Lamb leg butterfied This lamb BBQ is not only delicious but will add a splash of colour to your cabinet!
chimichurri lamb bbq
Racking Up Your Profits – Volume Two
17
racking up your profits – volume 2 recipes Name
Description
Cut
Cooking method/ symbol
Page
These are sure to become a BBQ favourite!
Lamb leg cubes 25mm
Grill / Pan Fry
33
Thick juicy lamb steaks with a wonderful fresh flavour. These elegant steaks will impress everyone at your next spring BBQ!
Lamb rump steaks 25mm cubes
Grill / Pan Fry
34
Grown up nuggets!
Lamb mince 85cl
Pan Fry
35
Satay sticks are everyone’s favourite. Try these at your next BBQ!
Lamb leg flat strips, 10mm thick approx. 25mm x 75mm
Grill / Pan Fry
36
Sensational lamb steaks ready for your BBQ!
Lamb leg steaks 25mm
Grill / Pan Fry
37
Quick and delicious lamb sticks for your next BBQ!
Lamb leg cubes 25mm
Grill / Pan Fry
38
coriander lamb kebabs
greek lamb steaks
lamb & leek croquettes
lamb satay sticks
lemon & oregano lamb steaks
orange maple lamb sticks
18
racking up your profits – volume 2 recipes Name
Description
Cut
Cooking method/ symbol
Page
Versatile and flavoursome little meatballs. Ideal for a snack, lunch or evening meal!
Lamb mince 85cl
Grill / Pan Fry
39
Perfect for a quick and healthy meal! Lamb stir fry strips
Stir Fry
40
Lamb stir fry strips
Stir Fry
41
Wonderful fresh flavours and a heady Lamb neck fillet aroma sure to entice the appetite! roast
Roast
42
An economical family meal bursting with flavour!
Lamb flap (boneless approx 300 x 200mm) & lamb mince
Roast
43
This delicious lamb roast is perfect for the smaller family!
Lamb blade (Boneless)
Roast
44
mexican lamb meatballs
japanese lamb stir fry This meal is quick and easy to prepare. It is ideal for those nights when even though you are short of time, only the best will do!
pepper lamb stir fry
catalanian lamb roast
maltese lamb roll
mid week minted lamb roast
Racking Up Your Profits – Volume Two
19
racking up your profits – volume 2 recipes Name
Description
Cut
Cooking method/ symbol
Page
This lamb is full of surprises. Carve it to reveal the wonderful seasoning of olives and feta!
Boneless lamb leg (silverside / topside roast)
Roast
45
Delicious, melt in your mouth lamb. Enjoy it at your summer BBQ or as a warming winter roast!
Lamb shoulder (banjo cut, bone-in)
Roast
46
Delicious lamb shoulder rack ready to roast!
Lamb shoulder rack
Roast
47
Sweet shoulder of lamb, seasoned and rolled, ready to roast. Delicious!
Boneless lamb shoulder
Roast
48
Lamb full of flavour and falling off the bone!
Lamb leg bone-In
Roast / Kettle BBQ
49
Wow your friends and family with this succulent lamb rack!
Lamb shoulder rack
Roast
50
olive & feta lamb roast
rosemary & garlic lamb shoulder
tandoori lamb rack
granny’s lamb roast
méchoui of lamb
mediterranean lamb rack
20
andalucian lamb casserole Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb
shoulder chops
1.2kg
2.4kg
4.8kg
12kg
24kg
tomatoes
canned, diced
400g
800g
1.6kg
4kg
8kg
carrots
peeled and sliced thickly
300g
600g
1.2kg
3kg
6kg
brown onions
thick wedges
200g
400g
800g
2kg
4kg
red capsicum
10mm thick strips
200g
400g
800g
2kg
4kg
green capsicum
10mm thick strips
200g
400g
800g
2kg
4kg
garlic
crushed
20g
40g
80g
200g
400g
flat leaf parsley
chopped
20g
40g
80g
200g
400g
paprika
sweet, ground
10g
20g
40g
100g
200g
sea salt
flakes
1g
2g
4g
10g
20g
6
12
24
60
120
serves
Relax and let the enticing flavour of this slow cooked shepherd’s stew transport you to southern Spain!
Preparation:
Consumer Instructions:
1. Cut shoulder chops in half. Combine with all remaining ingredients and mix well.
1. P lace lamb mixture into bowl of large slow cooker. 2. Add 1 cup red wine or beef stock. 3. C ook on low heat setting for 7–8 hours or until meat is falling from bones.
Retail Presentation: Display in large bowl.
Serving Suggestion: • Serve with mashed potatoes and sprinkling of chopped parsley.
Alternative Cuts: 30mm shoulder cubes or 30mm neck fillet steaks.
Racking Up Your Profits – Volume Two
21
asian lamb shanks The unusual combination of lamb shanks and the refreshing Asian flavours will be sure to make this a favourite dish all year round!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb
frenched shanks^
1.2kg
2.4kg
4.8kg
12kg
24kg
sugar
brown
100g
200g
400g
1kg
2kg
60gm
120g
240g
600g
1.2kg
fish sauce lemon grass
chopped finely
30g
60g
120g
300g
600g
ginger
fresh, julienne
30g
60g
120g
300g
600g
long red chillies
seeds removed, chopped finely
10g
20g
40g
100g
200g
garlic
crushed
10g
20g
40g
100g
200g
lime leaves
finely shredded
5g
10g
20g
50g
100g
6
12
24
60
120
serves
Preparation: 1. Combine sugar, fish sauce, lemon grass, ginger, chillies, garlic and lime leaves. 2. Spoon mixture over lamb and coat well. Turn at least once to ensure that drumsticks marinate fully.
3. C over and cook for 2 ½ to 3 hours or until lamb is falling from the bone and sauce has thickened. Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion:
Retail Presentation:
• Serve with steamed rice and Asian greens.
Display in shallow bowl.
Alternative Cuts:
Consumer Instructions:
^ unfrenched shanks are also suitable for this dish. In fact less shrinkage will occur.
1. Preheat fan forced* oven to 160°C. 2. Place lamb shanks in heavy ovenproof dish with lid. Add 1 cup water.
22
Recipe Notes: • If juices have not thickened, remove shanks and reduce slightly on the cooktop.
lamb and chick pea tagine Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb shoulder
30mm cubes
1.2 kg
2.4kg
4.8kg
12kg
24kg
canned chick peas
drained
250g
500g
1kg
2.5kg
5kg
brown onion
wedges
200g
400g
800g
2kg
4kg
green capsicum
sliced 10mm thick
200g
400g
800g
2kg
4kg
olives
split green
100g
200g
400g
1kg
2kg
20g
40g
80g
200g
400g
brown
20g
40g
80g
200g
400g
olive oil sugar garlic
crushed
20g
40g
80g
200g
400g
ginger
grated
20g
40g
80g
200g
400g
turmeric
ground
10g
20g
40g
100g
200g
cumin
ground
10g
20g
40g
100g
200g
paprika
sweet, ground
10g
20g
40g
100g
200g
5g
10g
20g
50g
100g
chilli
dry, ground
2.5g
5g
10g
25g
50g
sea salt
flakes
1g
2g
4g
10g
20g
6
12
24
60
120
cinnamon stick
serves
This fragrant lamb dish will have mouths watering!
Preparation:
Consumer Instructions:
1. Combine oil, brown sugar, garlic, ginger, turmeric, cumin, paprika, chilli powder and salt. Add lamb and mix well to coat. 2. Add chick peas, onion, capsicum, olives and cinnamon stick. Mix well.
1. P lace lamb mixture into bowl of large slow cooker. Add 1 ½ to 2 cups beef stock. 2. C over and cook on low heat setting for 4-5 hours. 3. R emove cinnamon stick before serving.
Retail Presentation: Display in bowl.
Serving Suggestion: • Serve with couscous and fresh coriander leaves.
Racking Up Your Profits – Volume Two
23
lamb and potato curry This curry will warm you up on chilly winter evenings!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb shoulder
30mm cubes
1.2kg
2.4kg
4.8kg
12kg
24kg
brown onion
wedges
150g
300g
450g
1.5kg
3kg
40g
80g
160g
400g
800g
olive oil sugar
brown
40g
80g
160g
400g
800g
ginger
fresh, sliced
20g
40g
80g
200g
400g
lemon grass
fresh, sliced
10g
20g
40g
100g
200g
garlic
whole cloves
10g
20g
40g
100g
200g
cumin
ground
10g
20g
40g
100g
200g
chillies
whole dried
5g
10g
20g
50g
100g
coriander
dry, ground
5g
10g
20g
50g
100g
sea salt
flakes
2g
4g
8g
20g
40g
black pepper
cracked
1g
2g
4g
10g
20g
baby potatoes
quartered
800g
1.6kg
3.2kg
8kg
16kg
tomatoes
canned, diced
400g
800g
1.6kg
4kg
8kg
coriander
fresh, chopped
20g
40g
80g
200g
400g
6
12
24
60
120
serves
Preparation:
Consumer Instructions:
1. Soak chillies in boiling water for 10 minutes or until softened. Drain well. 2. Place onion, oil, sugar, ginger, lemon grass, garlic, cumin, chillies, ground coriander, salt and pepper in bowl of food processor. Process to a smooth paste. 3. Place lamb in large bowl. Add paste and tomatoes and mix well. Stir in potatoes and chopped coriander.
1. P ut lamb mixture into bowl of a large slow cooker. Cover. 2. C ook on low heat setting for 5–6 hours or until lamb is very tender. 3. S tir in ½ cup Greek style natural yoghurt just before serving.
Retail Presentation:
• Serve with steamed rice and extra coriander leaves.
Display in large bowl.
24
Serving Suggestion:
lamb irish stew Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb
shoulder chops
1.2 kg
2.4kg
4.8kg
12kg
24kg
baby potatoes
halved
500g
1kg
2kg
5kg
10kg
leeks
washed well and sliced
250g
500g
1kg
2.5kg
5kg
celery
sliced
250g
500g
1kg
2.5kg
5kg
flat leaf parsley
chopped
15g
30g
60g
150g
300g
black pepper
cracked
2g
4g
8g
20g
40g
sea salt
flakes
1g
2g
4g
10g
20g
6
12
24
60
120
serves
A new take on a fabulous old favourite!
Preparation:
Recipe Notes:
1. Cut shoulder chops in half. Add remaining ingredients and mix well.
• Use whole baby potatoes if small enough to cook in the allotted time. • Otherwise vacuum pack the lamb mix to prevent browning of cut potatoes. • Leeks can be very sandy. To avoid grit, cut in half lengthways and rinse well before slicing.
Retail Presentation: Display in bowl.
Consumer Instructions: 1. Place lamb mixture into bowl of large slow cooker. 2. Add 2 cups beef stock. Cover and cook on low setting for 5–6 hours or until meat is very tender and stock has thickened.
Alternative Cuts: • Lamb neck fillet steaks 30mm thick. • Lamb shoulder 30mm cubes.
Serving Suggestion: • Serve with extra chopped parsley.
Racking Up Your Profits – Volume Two
25
turkish lamb pies Little lamb pyramids, full of flavour!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb mince
85cl
300g
600g
1.2kg
3kg
6kg
brown onion
finely chopped
50g
100g
200g
500g
1kg
currants
dried
50g
100g
200g
500g
1kg
breadcrumbs
dried
pomegranate molasses
20g
40g
80g
200g
400g
15g
30g
60g
150g
300g
coriander
finely chopped
10g
20g
40g
100g
200g
garlic
crushed
10g
20g
40g
100g
200g
cumin
ground
5g
10g
20g
50g
100g
sumac
ground
5g
10g
20g
50g
100g
cinnamon
ground
2g
4g
8g
20g
40g
puff pastry sheets
240mm x 240mm
2
4
8
20
40
20g
40g
80g
200g
400g
makes
8
16
32
80
160
serves
4
8
16
40
80
egg glaze
Preparation:
Consumer Instructions:
1. Combine lamb, onion, currants, breadcrumbs, molasses, coriander, garlic, cumin, sumac, and cinnamon. Roll into balls approx 55g each. 2. Cut each pastry sheet into 4 x 120mm squares. Place a lamb ball on each square. Bring the corners of the pastry to a peak at the top. Press edges together. 3. Cut 2 deep slits in sides of pastry, or pierce with a fork. 4. Brush with egg glaze and sprinkle with a little extra sumac if desired.
1. P reheat fan forced* oven to 200°C. Line baking tray with baking paper. 2. Bake Lamb pies on trays for 15 minutes or until crisp and golden.
Retail Presentation: Display on trays with squares of baking paper underneath.
26
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: • Serve with salad and extra pomegranate molasses.
cornish lamb triangles Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb mince
85cl
300g
600g
1.2kg
3kg
6kg
mixed diced vegetables
frozen
150g
300g
600g
1.5kg
3kg
brown onion
finely chopped
50g
100g
200g
500g
1kg
breadcrumbs
fresh
20g
40g
80g
200g
400g
flat leaf parsley
finely chopped
10g
20g
40g
100g
200g
sea salt
flakes
1g
2g
4g
10g
20g
black pepper
cracked
1g
2g
4g
10g
20g
puff pastry sheets
240mm x 240mm
2
4
8
20
40
20g
40g
80g
200g
400g
makes
8
16
32
80
160
serves
4
8
16
40
80
egg glaze
Just like Nanna used to make!
Preparation:
Retail Presentation:
1. Combine lamb, vegetables, onion, breadcrumbs, parsley, salt and pepper. Roll into balls approx. 60g each. 2. Cut each pastry sheet into 4 x120mm squares. Place a lamb ball on each square. Fold pastry in half to enclose filling and to form a triangle. Press edges together. 3. Cut 2 deep slits in top of pastry. 4. Brush with egg glaze and sprinkle with a little extra salt and pepper if desired.
Display on trays with squares of baking paper underneath.
Consumer Instructions: 1. P reheat fan forced* oven to 200°C. Line baking tray with baking paper. 2. Bake Lamb triangles on trays for 15 minutes or until crisp and golden. Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: • Serve with tomato chutney.
Racking Up Your Profits – Volume Two
27
lamb keemah pies Not your regular party pies!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb mince
85cl
300g
600g
1.2kg
3kg
6kg
baby peas
frozen
75g
150g
300g
750g
1.5kg
brown onion
finely chopped
50g
100g
200g
500g
1kg
breadcrumbs
dried
20g
40g
80g
200g
400g
ginger
finely grated
15g
30g
60g
150g
300g
coriander
finely chopped
15g
30g
60g
150g
300g
garlic
crushed
5g
10g
20g
50g
100g
cumin
ground
5g
10g
20g
50g
100g
turmeric
ground
2.5g
5g
10g
25g
50g
chilli flakes
dried
0.5g
1g
2g
5g
10g
sea salt
flakes
0.5g
1g
2g
5g
10g
puff pastry sheets
240mm x 240mm
4
8
16
40
80
20g
40g
80g
200g
400g
makes
egg glaze
8
16
32
80
160
serves
4
8
16
40
80
Preparation:
Retail Presentation:
1. Combine lamb, peas, onion, breadcrumbs, ginger, coriander, garlic, cumin, turmeric, chilli and salt. Work together until evenly mixed. Roll into balls approx. 60g each. 2. Cut each pastry sheet into 4 x 120mm squares. 3. Place a ball of lamb on a pastry square. Cover with another square. Gently molding pastry over filling. Use a 100mm round cutter to cut pastry into an even circle. Press edges together with a fork. Repeat with remaining lamb and pastry. 4. Cut 2 large slits in top of each pie. 5. Brush lightly with egg glaze.
Display on trays on a square of baking paper.
28
Consumer Instructions: 1. P reheat fan forced* oven to 200°C. Line baking tray with baking paper. 2. Bake Lamb pies on trays for 15 minutes or until crisp and golden. Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: • Serve with natural yoghurt.
sheftalies Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb mince
85cl
700g
1.4kg
2.8kg
7kg
14kg
brown onion
finely chopped
100g
200g
400g
1kg
2kg
breadcrumbs
dried
60g
120g
240g
600g
1.2kg
flat leaf parsley
finely chopped
15g
30g
60g
150g
300g
garlic
crushed
15g
30g
60g
150g
300g
mint leaves
dried
2g
4g
8g
20g
40g
black pepper
cracked
2g
4g
8g
20g
40g
Panko breadcrumbs
50g
100g
200g
500g
1kg
egg wash
30g
60g
120g
300g
600g
makes
12
24
48
120
240
serves
4
8
16
40
80
Evolving from Greek / Cypriot origin these little oval shaped balls will have everyone coming back for more!
Preparation:
Consumer Instructions:
1. Combine lamb, onion, dry breadcrumbs, parsley garlic, mint and pepper. Form into oval shaped balls approx. 75g each. 2. Brush with egg glaze and roll in Panko crumbs, pressing on firmly.
1. P reheat fan forced* oven to 200°C. Line baking tray with baking paper. 2. Spray sheftalies with olive oil. Place on baking tray. Bake for 15–20 minutes until golden brown and cooked through.
Retail Presentation:
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Display on trays.
Serving Suggestion: • Serve with pita bread, natural yoghurt and lemon wedges.
Recipe Notes: • Could substitute dried oregano for dried mint.
Racking Up Your Profits – Volume Two
29
lamb albondigas These sensational Spanish meatballs will have your family calling muchas gracias!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb mince
85cl
600g
1.2kg
2.4kg
6kg
12kg
brown onion
finely chopped
100g
200g
400g
1kg
2kg
breadcrumbs
dried
60g
120g
240g
600g
1.2kg
garlic
crushed
10g
20g
40g
100g
200g
paprika
sweet
10g
20g
40g
100g
200g
flat leaf parsley
chopped
10g
20g
40g
100g
200g
sea salt
flakes
1g
2g
4g
10g
20g
tomato passata baby peas
frozen
100g
200g
400g
1kg
2kg
50g
100g
200g
500g
1kg
sugar
brown
20g
40g
80g
200g
400g
red wine
or stock
20g
40g
80g
200g
400g
4
8
12
40
80
serves
Preparation:
Consumer Instructions:
1. Combine lamb, onion, breadcrumbs, garlic, paprika, parsley and salt. Form into large balls 180g –190g each. Place in 16cm square foil dish. 2. Mix passata with peas, sugar and wine or stock. Pour over meatballs.
1. P reheat fan forced* oven to 180°C. 2. Cover meatballs with foil. Pinching edges to seal. 3. Cook meatballs for 30 minutes. Remove foil and cook for a further 15 minutes or until meatballs are thoroughly cooked and sauce has thickened.
Retail Presentation:
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Display on trays. If possible vacuum seal to prevent spillage.
Serving Suggestion: • Serve with steamed vegetables.
30
lamb fig and honey open pies Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb leg steaks
15mm thick
600g
1.2kg
2.4kg
6kg
12kg
figs
soft dried, chopped
150g
300g
600g
1.5kg
3kg
cheese
soft blue
125g
250g
500g
1.25kg
2.5kg
30g
60g
120g
300g
600g
2g
4g
8g
20g
40g
honey black pepper
cracked
puff pastry sheets
240mm x 240mm
egg glaze
3
6
12
30
60
20g
40g
80g
200g
400g
makes
12
24
48
120
240
serves
6
12
24
60
120
The sweetness of the figs and the bite of blue cheese compliment the lamb perfectly in these crunchy pies!
Preparation:
Consumer Instructions:
1. Combine figs, cheese and honey. Sprinkle steaks with pepper. 2. Cut each sheet of pastry into 4 x 120mm squares. 3. Place a lamb steak diagonally on pastry square. Top with cheese mixture. Fold 2 opposite corners into centre to partially enclose lamb. (Envelope style). 4. Brush with egg glaze.
1. P reheat fan forced* oven to 200°C. Line baking tray with baking paper. 2. Place lamb pies on tray and cook for 12–15 minutes or until pastry is crisp and golden.
Retail Presentation:
• Serve with rocket, crispy prosciutto and roasted pumpkin salad.
Display on trays on squares of baking paper.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion:
Racking Up Your Profits – Volume Two
31
chimichurri lamb bbq This lamb BBQ is not only delicious but will add a splash of colour to your cabinet!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb leg
butterflied
1.5 kg
3kg
6kg
15kg
30kg
roasted red capsicum
drained
100g
200g
400g
1kg
2kg
40g
80g
120g
400g
800g
olive oil long red chilli
seeds removed
20g
40g
80g
200g
400g
flat leaf parsley
coarsely chopped
20g
40g
80g
200g
400g
garlic
whole cloves
20g
40g
80g
200g
400g
oregano
fresh leaves
10g
20g
40g
100g
200g
sea salt
flakes
1g
2g
4g
10g
20g
6
12
24
60
120
serves
Preparation:
Serving Suggestion:
1. Place capsicum, chilli, parsley, garlic, and oregano in bowl of food processor. Chop by pulsing until a coarse paste is formed Stir in oil and salt. 2. Score lamb with slits 10mm deep and 20mm apart. Rub lamb all over with paste.
• Serve with tomato and cucumber salad.
Retail Presentation:
Promotional Opportunities: • Promote during BBQ season.
Alternative Cuts:
Display on trays.
• Whole Lamb leg bone in. • Lamb blade roast.
Consumer Instructions:
Recipe Notes:
1. Preheat chargrill side of BBQ plate to medium high heat. Cook lamb, skin side down, for 10 minutes. Turn. 2. Reduce heat. Cover and cook for further 20 minutes. 3. Remove from heat. Cover loosely with foil and rest in a warm place for 10 minutes.
32
• Whole roasted red capsicums (peppers) are available in jars. • If fresh oregano is not available substitute dried oregano leaves in the ratio of 1:10 i.e. 1g of dried leaves to 10g fresh.
coriander lamb kebabs Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb leg
25mm cubes
800g
1.6kg
3.2kg
8kg
16kg
mustard
wholegrain
50g
100g
200g
500g
1kg
20g
40g
80g
200g
400g
olive oil garlic
crushed
20g
40g
80g
200g
400g
coriander
chopped
10g
20g
40g
100g
200g
lemon zest
finely grated
5g
10g
20g
50g
100g
black pepper
cracked
2g
4g
8g
20g
40g
bamboo skewers
200mm
8
16
32
80
160
4
8
16
40
80
serves
These are sure to become a BBQ favourite!
Preparation:
Consumer Instructions:
1. Soak bamboo skewers in water. 2. Combine mustard, oil, garlic, coriander, lemon and pepper. Add lamb and mix well to coat. 3. Thread 4-5 cubes on each skewer. (approx. 100g lamb).
1. P reheat BBQ plate on high heat. 2. Brush with oil. 3. C ook kebabs for 8 minutes, turning often to brown evenly. 4. R emove to a warm plate. Cover loosely with foil and rest in a warm place for 5 minutes before serving.
Retail Presentation: Display on trays.
Serving Suggestion: • Serve with orange, radish and watercress salad.
Recipe Notes: • Avoid using mustard with high vinegar content as this may discolour the lamb cubes.
Racking Up Your Profits – Volume Two
33
greek lamb steaks Thick juicy lamb steaks with a wonderful fresh flavour. These elegant steaks will impress everyone at your next spring BBQ!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb rump approx. 300g each
cut into steaks 25mm thick
600g
1.2kg
2.4kg
6kg
12kg
20g
40g
80g
200g
400g
finely chopped
15g
30g
60g
150g
300g
garlic
crushed
10g
20g
40g
100g
200g
lemon zest
finely grated
5g
10g
20g
50g
100g
black pepper
cracked
2g
4g
8g
20g
40g
thick skewers
150mm long
4
8
16
40
80
4
8
16
40
80
olive oil flat leaf parsley
serves
Preparation:
Consumer Instructions:
1. Soak skewers in water. 2. Combine oil, parsley, garlic, lemon and pepper. Add steaks and coat well. 3. Thread 2 steaks onto each skewer.
1. P reheat char grill BBQ plate on high heat. 2. Cook lamb for 4–5 minutes on each side. 3. Remove from heat. Cover loosely with foil and rest in a warm place for 10 minutes. 4. Remove from skewers and carve into thick slices.
Retail Presentation: Display on trays.
Serving Suggestion: • Serve with Greek salad.
34
lamb and leek croquettes Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb mince
85cl
600g
1.2kg
2.4kg
6kg
12kg
mashed potato
chilled
500g
1kg
2kg
5kg
10kg
parmesan
shredded
120g
240g
480g
1.2kg
2.4kg
leeks
finely sliced
100g
200g
400g
1kg
2kg
75g
150g
300g
750g
1.5kg
panko crumbs flat leaf parsley
chopped
40g
80g
160g
400g
800g
black pepper
cracked
4g
8g
16g
40g
80g
makes
24
48
96
240
480
serves
8
16
32
80
160
Grown up nuggets!
Preparation:
Consumer Instructions:
1. Combine lamb, potato, parmesan, leeks, parsley and pepper. Roll into croquettes approx. 55g each. (70mm long x 30mm diameter). 2. Toss in crumbs and press on firmly. 3. Chill until required.
1. H eat 1 tablespoon olive oil in a large frying pan over moderately high heat. 2. Cook croquettes for 5 minutes, turning often until golden brown. 3. Reduce heat to low and continue cooking for 8 –10 minutes or until cooked through.
Retail Presentation: Display on trays.
Serving Suggestion: • Serve with cherry tomatoes and asparagus.
Racking Up Your Profits – Volume Two
35
lamb satay sticks Satay sticks are everyone’s favourite. Try these at your next BBQ!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb leg
flat strips, 10mm thick approx 25mm x 75mm
800g
1.6kg
3.2kg
8kg
16kg
peanuts
salted
100g
200g
400g
1kg
2kg
150g
300g
600g
1.5kg
3kg
sweet chilli sauce lemon juice
20g
40g
80g
200g
400g
olive oil
20g
40g
80g
200g
400g
cumin
ground
10g
20g
40g
100g
200g
ginger
finely grated
5g
10g
20g
50g
100g
bamboo skewers
200mm soaked
coriander
chopped
serves
8
16
32
80
160
10g
20g
40g
100g
200g
4
8
16
40
80
Preparation:
Consumer Instructions:
1. Place peanuts, chilli sauce, lemon, oil, cumin and ginger in bowl of food processor. Blend until a thick, chunky sauce is formed. Adjust consistency with extra oil or chilli sauce if needed. 2. Add lamb to sauce. Thread 3 strips onto each skewer. (approx. 100g).
1. H eat large non stick frying pan on moderately high heat. Add 1 tablespoon olive or peanut oil. 2. C ook satays for 2 minutes on each side. 3. R emove to a warm plate. Cover loosely with foil. Rest in a warm place for 5 minutes before serving.
Retail Presentation: Display on trays, sprinkled with chopped coriander.
Serving Suggestion: • Serve with Asian style coleslaw.
Recipe Notes: • If cooking on BBQ, wrap edges of skewers in foil to prevent burning. Need to use a warning against use of peanuts. Also need to take care not to use food processor for other items to avoid cross contamination!
36
lemon and oregano lamb steaks Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb leg steaks
25mm thick
600g
1.2kg
2.4kg
6kg
12kg
olive oil lemon zest
finely grated
20g
40g
80g
200g
400g
5g
10g
20g
50g
100g
oregano leaves
dried
2g
4g
8g
20g
40g
black pepper
cracked
1g
2g
4g
10g
20g
4
8
16
40
80
serves
Sensational lamb steaks ready for your BBQ!
Preparation:
Consumer Instructions:
1. Toss lamb steaks in oil to coat. 2. Combine lemon, oregano and pepper. Sprinkle over both sides of lamb steaks.
1. Preheat chargrill BBQ plate to moderately high. 2. Cook steaks for 3 minutes on each side. 3. Remove to a warm plate. Cover loosely with foil and rest in a warm place for 5 minutes before serving.
Retail Presentation: Display on trays.
Serving Suggestion: • Serve with grilled asparagus.
Racking Up Your Profits – Volume Two
37
orange maple lamb sticks Quick and delicious lamb sticks for your next BBQ!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb leg
25mm cubes
800g
1.6kg
3.2kg
8kg
16kg
maple syrup
30g
60g
90g
300g
600g
olive oil
20g
40g
80g
200g
400g
orange zest
finely grated
5g
10g
20g
50g
100g
black pepper
cracked
2g
4g
8g
20g
40g
bamboo skewers
200mm soaked
8
16
32
80
160
4
8
16
40
80
serves
Preparation:
Consumer Instructions:
1. Combine maple syrup, oil, orange and pepper. Add lamb cubes. 2. Thread 4–5 cubes on each skewer. (approx. 100g).
1. Preheat BBQ or frying pan to moderately high heat. 2. Cook sticks for 8 minutes turning frequently, until evenly browned and cooked through. 3. Remove to warm plate. Cover loosely with foil. Rest for 5 minutes before serving.
Retail Presentation: Display on trays.
Serving Suggestion: • Serve with salad.
38
mexican lamb meatballs Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb mince
85cl
600g
1.2kg
2.4kg
6kg
12kg
red capsicum
finely chopped
100g
200g
400g
1kg
2kg
breadcrumbs
dried
60g
120g
240g
600g
1.2kg
coriander
finely chopped
10g
20g
40g
100g
200g
garlic
crushed
10g
20g
40g
100g
200g
paprika
ground
10g
20g
40g
100g
200g
cumin
ground
10g
20g
40g
100g
200g
long red chilli
finely chopped
7g
14g
28g
70g
140g
oregano leaves
dried
2g
4g
8g
20g
40g
sea salt
flakes
2g
4g
8g
20g
40g
makes
16
32
64
160
320
serves
4
8
16
40
80
Versatile and flavoursome little meatballs. Ideal for a snack, lunch or evening meal!
Preparation:
Consumer Instructions:
1. Combine all ingredients. Work together well. Form into small balls 50 – 60g each.
1. Heat large non stick frying pan over medium heat. 2. Add 1 tablespoon oil. Cook meatballs for 15 minutes, turning often to brown evenly.
Retail Presentation: Display on trays.
Serving Suggestion: • Serve with flat bread and avocado salsa.
Recipe Notes: • Ingredients need to be finely chopped. It is possible to do this in a food processor. • Alternate cooking method: bake in preheated oven 180°C for 15– 20 minutes.
Racking Up Your Profits – Volume Two
39
japanese lamb stir fry Perfect for a quick and healthy meal!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb leg
flat stir fry strips
600g
1.2kg
2.4kg
6kg
12kg
spring onions
50mm lengths
100g
200g
400g
1kg
2kg
soy sauce
light
30g
60g
120g
300g
600g
ginger
finely grated
5g
10g
20g
50g
100g
5g
10g
20g
50g
100g
2.5g
5g
10g
25g
50g
4
8
16
40
80
sesame seeds wasabi serves
paste
Preparation:
Consumer Instructions:
1. Combine soy, ginger, wasabi and sesame seeds. Add lamb and spring onions.
1. Heat wok on high heat. Add 1tablespoon olive oil and stir fry lamb in small batches for 2–3 minutes.
Retail Presentation:
Serving Suggestion:
Pile into bowl.
• Serve with Japanese noodle salad.
40
pepper lamb stir fry Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb leg
stir fry strips
600g
1.2kg
2.4kg
6kg
12kg
green beans
finely sliced
200g
400g
800g
2kg
4kg
button mushrooms
sliced
100g
200g
400g
1kg
2kg
oyster sauce
100g
200g
400g
1kg
2kg
Kecap Manis
100g
200g
400g
1kg
2kg
garlic
crushed
10g
20g
40g
100g
200g
long red chilli
finely chopped
5g
10g
20g
50g
100g
black pepper
cracked
5g
10g
20g
50g
100g
4
8
16
40
80
serves
This meal is quick and easy to prepare. It is ideal for those nights when even though you are short of time, only the best will do!
Preparation:
Consumer Instructions:
1. Combine all ingredients.
1. Heat large wok over moderately high heat. 2. Add 1 tablespoon light olive oil. 3. Stir fry lamb in small batches for 2–3 minutes. Remove each batch to a fresh warm bowl. 4. Add ½ cup water to pan. Stir to remove any browning from pan. Return lamb to pan and stir for 2–3 minutes or until hot.
Retail Presentation: • Display piled in a large bowl.
Serving Suggestion: • Serve with steamed rice.
Racking Up Your Profits – Volume Two
41
catalanian lamb roast Wonderful fresh flavours and a heady aroma sure to entice the appetite!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb neck fillet roast approx. 300g each
boned, flap left on
600g
1.2kg
2.4kg
6kg
12kg
mushrooms
button
50g
100g
200g
500g
1kg
spinach
baby leaves
25g
50g
100g
250g
500g
breadcrumbs
fresh
25g
50g
100g
250g
500g
garlic
whole cloves
10g
20g
40g
100g
200g
lemon zest
finely grated
2.5g
5g
10g
25g
50g
pepper
cracked black
1g
2g
4g
10g
20g
4
8
16
40
80
serves
Preparation:
Consumer Instructions:
1. Coarsely chop mushrooms and garlic. Place in bowl of food processor with spinach, breadcrumbs, lemon and pepper. Pulse until a coarse paste is formed. 2. Lay neck fillet out, best side down. Spread approx. 60g of mushroom mixture over lamb. Fold long edge of fillet in, then roll fillet in flap to enclose filling. 3. Secure with food grade bands 20mm apart.
1. Preheat fan forced* oven to 160°C. 2. Brush roast with oil and season with salt and pepper to taste. Place in small roasting dish. Add 1 cup beef stock. Cover dish tightly with foil, pinching edges to secure. 3. Cook for 1½ hours. Remove foil and cook for further 30 – 45 minutes or until tender.
Retail Presentation: Display on trays, sprinkle with extra cracked pepper if desired.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: • Serve with vegetables and reduced pan juices.
Recipe Notes: • Frozen spinach, thawed and well drained, could be used in place of the raw spinach leaves.
42
maltese lamb roll Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb flap approx 300g
boned and trimmed
600g
1.2kg
2.4kg
6kg
12kg
lamb mince
85cl
400g
800g
1.6kg
4kg
8kg
parmesan
shredded
50g
100g
200g
500g
1kg
brown onion
finely chopped
100g
200g
400g
1kg
2kg
baby peas
frozen
50g
100g
200g
500g
1kg
20g
40g
80g
200g
400g
dried
20g
40g
80g
200g
400g
flat leaf parsley
chopped
10g
20g
40g
100g
200g
black pepper
cracked
2g
4g
8g
20g
40g
tomato paste breadcrumbs
sea salt
flakes
0.5g
1g
2g
5g
10g
thyme leaves
dried
0.2g
0.4g
0.8g
2g
4g
6
12
24
60
120
serves
An economical family meal bursting with flavour!
Preparation:
Consumer Instructions:
1. Remove bark, membrane and bones from lamb flap. Trim to approx 250mm x 150mm. Score external side with criss cross pattern approx. 30mm apart. 2. Combine remaining ingredients. Roll 350g of mince mixture into thick cylinders, approx 150mm long, to match shortest side of flap. 3. Place flap scored side down. Top short edge with mince. Roll flap to enclose mince. Secure with food grade bands approx 30mm apart.
1. Preheat fan forced* oven to 180°C. 2. Brush roast with oil and season well with salt and pepper to taste. 3. Cook in roasting pan for 1½ hours. 4. Cover loosely with foil and rest for 5 minutes before carving into thick slices.
Retail Presentation: Display on trays. To keep moist; brush with oil and sprinkle with combined salt and pepper.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: • Serve sliced with vegetables.
Racking Up Your Profits – Volume Two
43
mid week minted lamb roast This delicious lamb roast is perfect for the smaller family!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb blade
boneless
600g
1.2kg
2.4kg
6kg
12kg
olive oil
20g
40g
80g
200g
400g
honey
20g
40g
80g
200g
400g
orange zest
finely grated
5g
10g
20g
50g
100g
mint
dried
2g
4g
8g
20g
40g
black pepper
cracked
2g
4g
8g
20g
40g
sea salt
flakes
1g
2g
4g
10g
20g
4
8
16
40
80
serves
Preparation:
Consumer Instructions:
1. Score fat side of blade with slits 5mm deep and 25mm apart. 2. Combine oil, honey, orange zest, mint, pepper and salt. 3. Spread all over roast, rubbing into slits.
1. Preheat fan forced* oven to 160°C. 2. Place roast in small roasting dish. Cover securely with foil and cook for 1 hour. 3. Remove foil and cook for further 30 minutes. 4. Cover loosely with foil and rest in a warm place for 5 minutes before carving.
Retail Presentation: Display on trays. Slit side up.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: • Serve with salad or roasted vegetables.
44
olive and feta lamb roast Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb leg
boneless (silverside / topside roast)
1.2 kg
2.4 kg
4.8kg
12kg
24kg
soft feta
crumbled
100g
200g
400g
1kg
2kg
olives
pitted kalamata, chopped
50g
100g
200g
500g
1kg
20g
40g
80g
200g
400g
olive oil garlic
crushed
10g
20g
40g
100g
200g
flat leaf parsley
chopped
10g
20g
40g
100g
200g
black pepper
cracked
2g
4g
8g
20g
40g
sea salt
flakes
1g
2g
4g
10g
20g
oregano leaves
dried
0.2g
0.4g
0.8g
2g
4g
6
12
24
60
120
serves
This lamb is full of surprises. Carve it to reveal the wonderful seasoning of olives and feta!
Preparation:
Consumer Instructions:
1. Combine feta, olives, oil, garlic, and parsley. Place lamb skin side down. Roll feta mixture and place along length of lamb. 2. Roll and secure with food grade bands at 30mm intervals. 3. Brush with a little extra oil and sprinkle with combined pepper, salt and oregano.
1. Preheat fan forced* oven to 180°C. 2. Cook lamb on rack in roasting dish for 1½ hours. 3. C over loosely with foil and rest for 10 minutes before carving into thick slices against the grain.
Retail Presentation: Display on trays with rolled edge underneath.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: • Serve with Italian bread salad.
Racking Up Your Profits – Volume Two
45
rosemary and garlic lamb shoulder Delicious, melt in your mouth lamb. Enjoy it at your summer BBQ or as a warming winter roast!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb shoulder
banjo cut, bone-in
1.2 kg
2.4kg
4.8kg
12kg
24kg
olive oil garlic
crushed
20g
40g
80g
200g
400g
15g
30g
60g
150g
300g
lemon zest
finely grated
5g
10g
20g
100g
200g
fresh rosemary
leaves chopped
5g
10g
20g
100g
200g
black pepper
cracked
2g
4g
8g
20g
40g
6
12
24
60
120
serves
Preparation:
Consumer Instructions:
1. Score meaty parts of lamb with slits 5mm deep and 25mm apart. 2. Combine olive oil, garlic, lemon, rosemary and pepper. Rub all over lamb and into slits.
1. Preheat fan forced* oven to 160°C. 2. Place lamb in roasting dish. Pour over 1 cup white wine or beef stock. Cover dish tightly with foil, pinching around edges to seal. 3. Cook for 4 hours. 4. Reduce pan juices to serve with lamb.
Retail Presentation: Display on trays meaty side up.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: • Serve with vegetables.
46
tandoori lamb rack Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb shoulder rack approx 400g each
4 rib, frenched, chine removed
1.2kg
2.4kg
4.8kg
12kg
24kg
75g
150g
300g
750g
1.5kg
30g
60g
120g
300g
600g
Tandoori paste natural yoghurt
Greek style
garlic
crushed
10g
20g
40g
100g
200g
ginger
grated
10g
20g
40g
100g
200g
fresh coriander
chopped
paprika
sweet
serves
5g
10g
20g
50g
100g
2.5g
5g
10g
25g
50g
6
12
24
60
120
Delicious lamb shoulder rack ready to roast!
Preparation:
Consumer Instructions:
1. Score fleshy side of lamb racks with shallow diagonal slits. 2. Wrap exposed bones in foil. 3. Combine tandoori paste, yoghurt, garlic, ginger and paprika. 4. Spread over racks, rubbing into slits. Arrange racks on tray and sprinkle with coriander.
1. Preheat fan forced* oven to 160°C. 2. Arrange racks on roasting tray. Cook for 1–1½ hour s or until cooked to preference. 3. Cover loosely with foil. Rest in a warm place for 10 minutes.
Retail Presentation:
Serving Suggestion:
Display on trays, coriander side up.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
• Carve into cutlets and serve with cucumber salad.
Racking Up Your Profits – Volume Two
47
granny’s lamb roast Sweet shoulder of lamb, seasoned and rolled, ready to roast. Delicious!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb square cut shoulder
boned and trimmed
1.5kg
3kg
6kg
15kg
30kg
brown onion
finely chopped
150g
300g
600g
1.5kg
3kg
granny smith apple
peeled and grated
100g
200g
400g
1kg
2kg
breadcrumbs
soft white
raisins
75g
150g
300g
750g
1.5kg
75g
150g
300g
750g
1.5kg
cumin
ground
10g
20g
40g
100g
200g
flat leaf parsley
chopped
5g
10g
20g
50g
100g
black pepper
cracked
2g
4g
8g
20g
40g
sea salt
flakes
1g
2g
4g
10g
20g
thyme leaves
dried
0.25g
0.5g
1g
2.5g
5g
6
12
24
60
120
serves
Preparation:
Consumer Instructions:
1. Lay shoulder fat side down. 2. Combine onion, apple breadcrumbs, raisins, cumin, parsley, pepper, salt and thyme. Work mixture with your hands until it binds together. Spread over lamb. 3. Roll up firmly to enclose filling. Secure with food grade bands or netting.
1. Brush roast with oil and season with salt and pepper. 2. Preheat fan forced* oven to 160°C. 3. Place lamb in roasting dish and cover tightly with foil, pinching around the edges to secure. 4. Cook lamb for 2 hrs. Uncover and cook for a further 1 hr. 5. Cover loosely with foil and rest for 10 minutes. 6. Remove bands before carving into thick slices.
Retail Presentation: Display with rolled edge underneath.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: • Serve with roasted vegetables and gravy.
48
méchoui of lamb Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
Lamb leg
bone in
2.5kg
5kg
10kg
25kg
50kg
olive oil
40g
80g
160g
400g
800g
honey
30g
60g
120g
300g
600g
coriander
fresh
30g
60g
120g
300g
600g
parsley
flat leaf
30g
60g
120g
300g
600g
ginger
sliced
30g
60g
120g
300g
600g
mint
fresh
20g
40g
80g
200g
400g
garlic
whole cloves
20g
40g
80g
200g
400g
coriander
dry, ground
10g
20g
40g
100g
200g
cumin
dry, ground
10g
20g
40g
100g
200g
6
12
24
60
120
serves
Preparation: 1. Cut slits in lamb approx 10mm deep and 20mm apart. 2. Place remaining ingredients into the bowl of a food processor and blend using the pulse button until a coarse paste is formed. 3. Spread paste all over lamb and rub well into slits.
Retail Presentation: Display on trays.
Consumer Instructions: 1. Place lamb in foil roasting tray. Pour over 1 cup beef stock. 2. Cover tray with foil and pinch around edges to seal. 3. Prepare kettle BBQ for cooking with indirect heat.
Lamb full of flavour and falling off the bone!
4. Cook on upper rack of kettle BBQ for 2½ hours. Uncover and continue to cook for a further 1 hour or until meat is falling easily from the bone.
Serving Suggestion: • Pull meat from bone and serve with roasting juices. • Serve with carrot salad.
Recipe Notes: If no kettle BBQ is available cook in a fan forced* oven 160°C. *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Alternative Cuts: • Lamb shoulder, bone in. • Butterflied lamb leg.
Racking Up Your Profits – Volume Two
49
mediterranean lamb rack Wow your friends and family with this succulent lamb rack!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
lamb shoulder rack approx. 400g each
4 rib, flap left on, chine removed
1.2kg
2.4kg
4.8kg
12kg
24kg
pesto
sun dried tomato
200g
400g
800g
2kg
4kg
roasted red peppers
drained
200g
400g
800g
2kg
4kg
spinach
baby leaves
80g
160g
320g
800g
1.6kg
6
12
24
60
120
serves
Preparation:
Consumer Instructions:
1. Carefully cut flap meat from ends of rib bones, leaving meat attached at chine end. Open out lamb meat. 2. Spread lamb with half of the pesto. Top flap end with roasted peppers and spinach. 3. Roll up lamb to enclose filling and form a neat shape on the rib bones. Secure with 2 food grade bands. 4. Spread top with remaining pesto.
1. Preheat fan forced* oven to 180°C. 2. Arrange racks on roasting tray. Cook for 1–1½ hours or until cooked to preference. 3. Cover loosely with foil. Rest in a warm place for 10 minutes. Cut racks in half to serve.
Retail Presentation:
• Serve with a roasted vegetable salad.
Display on trays.
50
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion:
More lamb cooking tips, hints and recipes can be found by visiting www.themainmeal.com.au
Published by Meat & Livestock Australia Limited ABN 39 081 678 364 December 2012 © Meat & Livestock Australia Limited 2012 ISBN 9781741919608 Project Manager – Stephen Pocock, Recipe Design – Lyn Harwood Photography – Oliver Ford Food Styling – Kate Murdoch
RACKing up your Profits Volume 2
Level 1, 165 Walker Street, North Sydney, NSW 2060 Ph: +61 2 9463 9333 Fax: +61 2 9463 9393 www.mla.com.au