It is important to make sure you match the cooking method to the cut of meat that you are cooking. We've matched the different cuts to the cooking methods below.
Recipe Ideas
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Cajun-spiced-porkbraised-red-cabbage -
Cured-lamb-noodle-salad -
Lemongrasschilli-BBQ-pork -
sagemint-lamb-on-pea-mash
Roasting Lamb
Recommended cuts: Leg or shoulder (bone-in or boned), Rack of lamb, Loin roast (rolled)
- Preheat the oven to the recommended temperature
- Remove the meat from the cryovac bag and allow it to come to room temperature (20 minutes out of the fridge, under a tea towel)
- Brush roast lightly with oil, season, and place on a rack in a roasting tray (helps brown evenly)
- Check internal temperature with a meat thermometer periodically (don't just wait until the anticipated cooking time is up)
- Once cooked, remove from oven and rest for 10-20 minutes (covered with foil on a warmed plate)
- Carve across the grain of the meat
Recommended temperatures and cooking times (per 500g portion):
| Cut | Oven Temp | Rare | Medium | Well done |
|
Eye of loin/backstrap, round, topside Rack of lamb, crown roast |
210°C | 15-20 min | 20-25 min | 25-30 min |
|
Loin (boned and rolled) Leg or shoulder (bone-in)
|
180°C | 20-25 min | 25-30 min | 30-35 min |
| Internal temperature when cooked | 55-60°C | 65-70°C | 75°C |
Pan Fry / Grill / BBQ Lamb
Recommended cuts: Loin Chops, Cutlets, Leg Chops, Steaks (round/topside), fillet, backstrap
- Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
- Coat the meat in oil instead of adding oil to the pan/bbq/hotplate (this can help reduce the amount of oil used)
- Ensure the cooking surface is hot - the meat should sizzle, but the oil should not smoke (too hot)
- Cook for a few minutes on one side (see below) and turn only once.
- rare - just a few minutes on first side, then turn and cook until steak feels soft
- meduim - cook until moisture is just starts to appear on the top surface, then turn and cook until moisture is just visible on second side
- well done - cook until moisture is clearly visible on the top surface, turn and cook until moisture is clearly visible on second side.
- After cooking, rest meat on a warmed plate (covered with foil) for 2-4 minutes. This helps redistribute the juices throughout the steak.
Slow Cooking Lamb
Recommended cuts: Diced forequarter, forequarter chops, shanks, neck chops, chump chops.
- Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
- Cut into 2cm thick cubes (unless using shanks)
- Brush the meat in oil instead of adding oil to the pan (this can help reduce the amount of oil used)
- Brown the meat in small batches in a pan (200g at a time). This seals in the juices. Set aside.
- Lower the heat, add onions, aromatics (garlic, spices) and saute.
- Add vegetables, stock, and beef, bring to the boil and then reduce heat to low.
- Cover and simmer for approximately 2 hours (alternatively, place in 160°C oven for 2 hours).
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Lamb Recipes
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sagemint-lamb-on-pea-mash
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Braised-lamb-shoulder-with-roast-fennel
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Cured-lamb-noodle-salad
