Racking Up Your Profits #2

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.

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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.

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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

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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.

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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

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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

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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

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racking up your profits – volume 2 recipes Name

Description

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Cooking method/ symbol

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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

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Cooking method/ symbol

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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

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racking up your profits – volume 2 recipes Name

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Cooking method/ symbol

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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

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Cooking method/ symbol

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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

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racking up your profits – volume 2 recipes Name

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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