LAMB PRODUCTS
1. Confit Lamb Leg
CUT USED:
BONELESS LAMB LEG
COOKING INSTRUCTIONS
1. Set your oven to 160°C
2. Place the confit lamb leg (in its dish with the herbs on top) into the oven. No need to cover it, as it’s already set in the fat.
3. Let the lamb cook for 2.5–3 hours or until the meat is incredibly tender and falling off the bone.
4. For extra crispy skin, transfer the lamb leg to a hot pan with a little oil or butter after cooking. Sear the skin for 3–5 minutes until golden and crispy.
5. Let the lamb rest for 5–10 minutes before serving. The herbs can be removed or kept as garnish.
Roasted Root Vegetables with Garlic and Rosemary
2 large carrots (peeled and chopped)
2 parsnips (peeled and chopped)
2 potatoes (peeled and chopped)
2 tbsp olive oil
4 garlic cloves (smashed)
2 sprigs rosemary
Salt and pepper to taste
1. Preheat your oven to 180°C
2. Toss the chopped vegetables with olive oil, garlic, rosemary, salt, and pepper.
3. Spread the vegetables evenly on a baking tray and roast for 40–45 minutes, or until golden and crispy, stirring halfway through.
4. Serve hot alongside your confit lamb.
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2. Cooked Lamb Shoulder
CUT USED:
LAMB SHOULDER
COOKING INSTRUCTIONS
Cooking option 1 – Microwave:
1. Remove from packaging and place in a microwave safe dish
2. Cook on medium heat for 10 mins or until heated throughout
3. Pull the lamb and enjoy
Cooking option 2 – Oven:
1. Preheat the oven to 180 degrees celcius
2. Remove from packaging and place in an oven safe dish
3. Put 1/4 cup of water in the base of the dish
4. Cook for 40 mins or until heated throughout
5. Pull the lamb and enjoy
Recommended serving suggestion: Pulled Lamb Subs
For the Sauce:
1/2 cup Greek yogurt
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp fresh mint or parsley, chopped
Salt and pepper to taste
For the Sub:
4 sub rolls or hoagie buns
Shredded lettuce or arugula
Sliced tomatoes
Pickled red onions or regular red onions
Sliced cucumber
1. In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, mint or parsley, and salt and pepper. Mix until smooth.
2. Slice the sub rolls and lightly toast them in the oven or on a griddle if desired. Spread a layer of the yogurt sauce on the inside of each bun. Pile the pulled lamb high onto the buns. Top with shredded lettuce or arugula, sliced tomatoes, pickled onions, and cucumber.
3. Add more sauce on top of the lamb or drizzle it inside the sub as desired.
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3. Easy Carve Leg of Lamb
CUT USED:
BEEF STRIPS
COOKING INSTRUCTIONS
1. Heat large wok with peanut oil
2. Fry off aromatics such as yellow onion and finely chopped garlic clove
3. Once golden brown add beef strips, cook until brown, tossing regularly
4. Remove meat and set aside
5. Allow oil to heat up add broccolini and oyster mushrooms and toss for 1 minute
6. Add enoki mushrooms and cook for a further 1 minute
7. Place egg noodles in a pot of boiling water and cook for f 3-4 minutes
8. Drain egg noodles
9. Serve beef stir fry on top of egg noodles, garnish with spring onion.
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4. Herb Crusted Lamb Rack
CUT USED:
LAMB RACK
COOKING INSTRUCTIONS
1. Preheat your oven to 200C
2. Place the lamb rack on a roasting pan or baking sheet, crumb side up.
3. Roast in the preheated oven for 20-25 minutes for medium-rare (internal temperature of 50-55°C. If you prefer medium, aim for 25-30 minutes (internal temperature of 60C)
4. Once the lamb has reached your desired level of doneness, remove it from the oven and cover loosely with foil.
5. Let it rest for 5-10 minutes. This helps the juices settle and makes it easier to carve.
6.Slice between the ribs to create individual lamb chops.
Best served with Arugula Salad with Parmesan and Lemon Vinaigrette
4 cups fresh arugula
1/4 cup shaved Parmesan cheese
1/4 cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
1. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
2. Toss the arugula in the dressing until evenly coated.
3. Sprinkle with shaved Parmesan cheese just before serving.
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5. Lamb & Pork Noisette
CUT USED:
LAMB SADDLE AND PORK TOPSIDE
COOKING INSTRUCTIONS
1. Pre-heat oven to 180C
2. Place on baking tray lined with baking paper
3. Bake in oven for 60 minutes
Serve with Fall Green Salad with Honey Apple Cider Dressing
6 cups mixed greens (such as arugula, spinach, or romaine)
1 apple, thinly sliced
½ cup pecans or walnuts, toasted
¼ cup dried cranberries
¼ cup crumbled feta or goat cheese
¼ cup apple cider vinegar
2 tbsp honey
1 tsp Dijon mustard
⅓ cup olive oil
Salt and pepper, to taste
1. In a small bowl whisk together apple cider vinegar, honey, Dijon mustard, salt, and pepper
2. Slowly drizzle in the olive oil while whisking until well combined
3. In a large bowl, combine the mixed greens, apple slices, toasted nuts, dried cranberries and crumbled cheese.
4. Drizzle the dressing over the salad and toss gently to coat.
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6. Lamb Bastilla
CUT USED:
LAMB SHANK AND HEEL
COOKING INSTRUCTIONS
1. Cover lamb bastilla loosely in foil to prevent pastry from over cooking
2. Bake at 160°C for 1.5-2 hours or until the meat reaches an internal temperature of 70°C
3. Remove Bastilla from oven and increase the oven to 200°C
4. Remove foil and bake for an additional 15-20 minute to crisp up the filo pastry
Serve with Citrus and Mint Couscous
1 cup couscous
1 cup vegetable or chicken stock (hot)
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp olive oil
1/4 cup fresh mint leaves, finely chopped
2 tbsp parsley, finely chopped
2 tbsp almonds or pistachios, toasted and chopped
Salt and pepper to taste
1.Place the couscous in a heatproof bowl. Add the hot stock, orange juice, and lemon juice.
2. Cover tightly with a lid or cling wrap and let it sit for 5 minutes.
3. Fluff the couscous with a fork. Drizzle with olive oil and season with salt and pepper.
4. Stir in the orange zest, lemon zest, mint, parsley, and nuts. Adjust seasoning to taste.
Serve the couscous warm or at room temperature alongside the bastilla.
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7. Lamb Breast Roll
CUT USED:
LAMB BREAST AS A WHOLE PIECE
COOKING INSTRUCTIONS
1. Preheat oven to 140 degrees celcius
2. Place lamb on a tray and cover with foil
3. Cook for 3.5 hours
4. Remove the foil and continue cooking for a further 30 mins to brown roast
Serve with Sautéed Green Beans with Garlic, Sage, and Almonds
450g fresh green beans
2 tbsp olive oil
2 cloves garlic (minced)
1 tblsp resh sage (chopped)
1/4 cup slivered almonds (toasted)
Salt and pepper to taste
1. Bring a pot of salted water to a boil and blanch the green beans for about 3-4 minutes until they are bright green and slightly tender.
2. Drain the green beans and set them aside.
3. In a large pan, heat the olive oil over medium heat. Add the minced garlic and chopped sage, and sauté for 1-2 minutes until fragrant.
4. Add the green beans to the pan and sauté for another 3-4 minutes until tender and slightly caramelized.
5. Top with toasted almonds and season with salt and pepper before serving.
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8. Lamb Kafta Nayeh
CUT USED:
LEAN LAMB TRIMMINGS
COOKING INSTRUCTIONS
Ready To Eat
Pita Crisps Recipe
4 pita breads (
3 tbsp olive oil
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
Freshly ground black pepper
1. Preheat your oven to 190C
2. Cut each pita bread into 6 – 8 wedges. If the pita is soft or thick, separate the layers of the pita to get thinner wedges (this makes for extra crispy crisps).
3. Place the pita wedges in a large bowl. Drizzle olive oil over the wedges and toss to coat them evenly. Add salt, garlic powder, onion powder, dried oregano, and black pepper and toss again until all wedges are well-seasoned.
4. Arrange the pita wedges in a single layer on a baking sheet. Make sure they are spread out so that they bake evenly and become crispy.
5. Bake the pita wedges for about 10-12 minutes, or until they are golden brown and crispy. Flip halfway through the baking time to ensure even crisping.
6. Once crispy, remove the pita crisps from the oven and allow them to cool on a wire rack.
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9. Spicy Lamb Ramekin
CUT USED:
DICED LAMB
COOKING INSTRUCTIONS
1. Pre-heat oven to 160C
2. Bake in oven for 90 minutes
Serve with Charred Broccolini with Lemon
250g broccolini, trimmed
1 tbsp olive oil
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ lemon, juiced
Zest of ½ lemon
1. Heat a large skillet or grill pan over medium-high heat.
2. Toss the broccolini with olive oil, garlic, salt, and pepper.
3. Place in the pan and cook for 3-4 minutes per side until slightly charred and tender.
4. Remove from heat and drizzle with lemon juice and zest.
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10. Lamb Neck Mini Roast
CUT USED:
NAVEL END BRISKET
COOKING INSTRUCTIONS
1. Preheat your oven to 160C
2. In a hot skillet, add olive oil and sear the lamb on all sides (about 3-4 minutes per side) until it’s golden brown.
3. Transfer the seared lamb neck roast to a roasting pan.
4. Cover the roasting pan with foil to keep the roast moist, and place it in the oven. Roast for about 2-3 hours or until the lamb is fork-tender and the internal temperature reaches around 85C for a melt-in-your-mouth texture.
Serve with Sauté Greens
1 bunch of leafy greens (spinach, kale, Swiss chard, or collards)
1 tbsp olive oil (or butter)
2 cloves garlic, minced
½ tsp red pepper flakes
Salt & black pepper to taste
1 tbsp lemon juice or vinegar (for brightness)
1. Wash the greens thoroughly and chop them into bite-sized pieces, removing tough stems if needed.
2. Heat olive oil in a large skillet over medium heat.
3. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
4. Add the chopped greens and stir frequently, cooking for 2-4 minutes until they wilt but remain vibrant.
5. Sprinkle with salt, black pepper, and a splash of lemon juice or vinegar, then stir and remove from heat.
6. Serve immediately.
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11. Lamb Neck Zucchinis
CUT USED:
LAMB NECK FILLET
COOKING INSTRUCTIONS
1. Pre-heat oven to 180C
2. Place Zucchinis onto backing tray
3. Bake in oven for 15 minutes
Serve with Lemon & Garlic Yogurt Sauce
½ cup Greek yogurt
1 clove garlic, minced
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
1 tbsp chopped fresh mint or parsley
1. In a small bowl, mix the Greek yogurt, minced garlic, lemon juice, salt, pepper, and olive oil.
2. Stir well until smooth and creamy.
3. Garnish with fresh mint or parsley.
4. Serve alongside your lamb and zucchini as a refreshing dip or drizzle.
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12. Mojito Lamb Rump Steaks
CUT USED:
BONELESS LAMB CHUMPS
COOKING INSTRUCTIONS
1. Preheat the BBQ: to a medium-high heat 200C. For charcoal, set up your grill so you have a medium-high heat zone.
2. Place the lamb rump steaks directly on the BBQ grill. For medium-rare, grill the steaks for about 3-4 minutes on the first side, then flip and grill for another 3-4 minutes on the other side. Adjust the time if you prefer more or less doneness. For medium, you may need to add an extra minute or so on each side. The internal temperature for medium-rare is about 52C and for medium, 57C. Use a meat thermometer to be precise.
3. Remove it from the grill and let it rest for 5 minutes.
Serve with Couscous Salad with Cucumber, Tomato and Mint
1 cup couscous
1 cucumber (diced)
1 cup cherry tomatoes (halved)
1/4 cup fresh mint leaves (chopped)
Zest and juice of 1 lemon or lime
2 tablespoons olive oil
Salt and pepper to taste
1. Prepare the couscous according to the package instructions, then fluff with a fork.
2. In a large bowl, combine the couscous with cucumber, tomatoes, and mint.
3. Drizzle with olive oil and lemon/lime juice. Season with salt and pepper.
4. Toss well, and serve chilled or at room temperature.
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13. Moussaka Lamb Rack
CUT USED:
BEEF MINCE
COOKING INSTRUCTIONS
1. Preheat your oven to 200C
2. Place the lamb rack on a roasting pan or baking sheet, vegetable side up.
3. Roast in the preheated oven for 20-25 minutes for medium-rare (internal temperature of 50-55C. If you prefer medium, aim for 25-30 minutes (internal temperature of 60C).
4. Once the lamb has reached your desired level of doneness, remove it from the oven and cover loosely with foil.
5. Let it rest for 5-10 minutes.
6. Slice between the ribs to create individual lamb chops.
Serve with Bechamel Sauce to dip
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk (warmed)
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp ground nutmeg
1/2 cup grated Parmesan cheese
1. In a medium saucepan, melt the butter over medium heat. Once the butter is melted, add the flour and whisk continuously to form a smooth paste (roux). Cook for about 1-2 minutes, stirring constantly to avoid browning.
2. Gradually add the warm milk to the roux, whisking constantly to ensure no lumps form. Continue to cook over medium heat until the sauce starts to thicken. This will take about 4-5 minutes.
3. Once the sauce has thickened, reduce the heat and let it simmer for another 2-3 minutes, stirring frequently.
4. Add salt, white pepper, and a pinch of nutmeg (if using). Stir until fully incorporated.
5. Add the grated Parmesan cheese at this stage. It will melt into the sauce, giving it a rich, creamy texture and a little extra flavour.
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14. Old Fashioned Lamb Roast
CUT USED:
LAMB SHOULDER
COOKING INSTRUCTIONS
1. Preheat your oven to 160C
2. Remove the marinated lamb shoulder from the refrigerator and let it come to room temperature
3. Sear the Lamb, heat a large, oven-safe skillet or pan over medium-high heat on the stovetop. Add olive oil and sear the lamb shoulder for about 4-5 minutes on each side until it gets a golden-brown crust.
4. After searing, transfer the lamb shoulder to a roasting pan or keep it in the oven-safe skillet
5. Add a few sprigs of rosemary or thyme around the lamb for extra fragrance, cover the pan with aluminum foil or a tight-fitting lid to trap moisture.
5. Roast the lamb for about 3 to 4 hours, depending on the size of the shoulder, You should cook the lamb until it reaches an internal temperature of 90C, ensuring that it’s very tender and falls apart easily.
6. Remove the lamb from the oven and let it rest for about 30-45 minutes before pulling.
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15. Shawarma Skewers
CUT USED:
LAMB MINCE
COOKING INSTRUCTIONS
1. BBQ over coals for approx 4 mins a side or until cooked throughout
Serve with Tabouleh, Hummus and Pita Bread
1/2 cup bulgur wheat
1 cup hot water
1 1/2 cups fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
2 medium tomatoes, diced
1/2 cucumber, diced
4 green onions (scallions), finely chopped
1/4 cup fresh lemon juice
3 tbsp olive oil
Salt and pepper to taste
1. Place the bulgur wheat in a large bowl and pour the hot water over it. Cover the bowl and let it sit for about 15-20 minutes, or until the bulgur softens and absorbs the water. Fluff it with a fork to separate the grains.
2. While the bulgur is soaking, finely chop the parsley, mint, tomatoes, cucumber, and green onions.
3. In the same bowl with the bulgur, add the chopped vegetables, parsley, and mint.
4. Drizzle with olive oil and lemon juice, and toss everything together gently. Season with salt and pepper to taste.
5. Let the tabbouleh sit in the fridge for at least 30 minutes before serving to allow the flavours to meld together. Serve chilled or at room temperature with hummus and fresh pita.
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16. Lamb Pressé
CUT USED:
LAMB SHOULDER
COOKING INSTRUCTIONS
1. Heat a heavy-based frying pan or cast-iron skillet over medium-high heat.
2. Add a combination of butter and oil to get a crispy exterior without burning.
3. Fry for 2–3 minutes per side until golden brown and crisp, flipping carefully with a spatula.
4. Allow it to rest for 1–2 minutes after frying to let the texture settle before cutting or plating.
Serve with Mint & Pea Purée
200g frozen peas
10 fresh mint leaves
30ml olive oil
20ml lemon juice
30ml water
Salt and pepper to taste
1. Boil peas for 2 minutes, then drain and rinse with cold water.
2. Blend peas, mint, olive oil, lemon juice, and water until smooth.
3. Season with salt and pepper to taste.
4. Adjust consistency with more water if needed. Serve warm or chilled.
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