Our delicious lamb is sourced locally and renowned throughout the world for its succulence and flavour.
From cutlets to roasts, chops to sausages, our delicious lamb range is one of the most extensive in the district and allows our local customers to enjoy export-quality lamb sourced from the lush, green pastures of south-west Victoria. Don’t forget to match your lamb cut to your cooking needs, for maximum taste and tenderness.
Lamb Buying Guide
We are so lucky in Australia to have such tender, delicious lamb cuts available. Lamb is a very versatile meat and there are cuts available to suit all budgets. Chops are a family favourite and are very easy to cook. Forequarter chops taste amazing with a marinade or can be grilled and served. Cutlets are impressive and so simple and the kids love this style of "lamb with handles". They can be crumbed, grilled or put on the BBQ and only take a few minutes to cook. Lamb mince is great for hamburgers, kofta, shepherds pie and moussaka and diced lamb is amazing in the slow cooker for curries and stews. Perhaps Australia's favourite is the old fashioned lamb roast. A leg of lamb is the best cut for a family roast. Cut slits into the meat and jam garlic gloves in, or rub over minced garlic and rosemary and marinate overnight before slow roasting in the oven. A cheaper alternative is a lamb shoulder. This is best slow cooked at a low temperature over 4 or 5 hours with lots of liquid - cover the roast to start so it steams, then increase the temperature and uncover for a nice golden roasted finish.
Lamb Cooking Guide
|ROASTING CHART – times per 500g|
|Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump||220ºC||15-20 mins||20-25 min||25-30 min|
|Rack of lamb, four rib roast, crown roast||200ºC||20-25 min||30-35 min||40-45 min|
|Loin (boned and rolled), Leg or shoulder (bone in), easy carve leg or shoulder||180ºC||20-25 min||25-30 min||30-35 min|
Spanish lamb loin chops with tomato salad
Preparation time – 10 mins Cooking time – 6 mins Serves – 4 Ingredients 8 lamb loin chops, trimmed 2 tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin Salt and pepper to season Salad 200g grape tomatoes, halved 200g cherry tomatoes, halved 1 red onion, thinly sliced green capsicum, thinly sliced…
Lamb souvas & homemade flatbread
Preparation time – 20 mins Cooking time – 15 mins Serves – 6 Ingredients 800g -1kg butterflied lamb leg 1 bunch of rosemary Salt 150g of marinated feta 1 cucumber Approx. 12 cherry tomatoes 1/2 iceberg lettuce For Yoghurt: 300-400g Greek yoghurt 1 lemon 1 bunch of mint 1 bunch of dill For Home-made…
Mediterranean lamb cutlets with tomato salad
Preparation time – 35 mins Cook time – 5 mins Serves – 4 Ingredients Lamb and marinade 8-12 lamb cutlets, trimmed 1/2 tsp dried chilli flakes 1 sprig fresh thyme, leaves picked 1 sprig fresh rosemary, leaves picked and chopped 1 tsp dried oregano leaves Zest from 1 lemon Sea salt and cracked black…
Pappardelle with Mediterranean lamb stew
Prep time: 10 minutes/Cook time: 2 hours Serves: 4 people Ingredients 1kg lamb forequarter chops 400g fresh Pappardelle 400g can diced tomatoes 4 tbsp basil, chopped 100g Kalamata olives, sliced 2 garlic cloves, chopped 50g small mushrooms, sliced 1 bay leaf 1 onion, diced 1 carrot, diced 1 tsp smokey paprika 1 tbsp brown sugar…
Lamb shank and vegetable soup
Ingredients 4 lamb shanks 3 celery sticks, trimmed, cut into 1cm pieces 2 medium carrots, peeled, cut into 1cm pieces 1 (about 300g) swede, peeled, cut into 1cm cubes 1 (about 160g) parsnip, peeled, cut into 1cm cubes 2 x 420g cans condensed tomato soup 1.5L (6 cups) cold water 1/3 cup loosely packed coarsely…
Slow roasted pulled lamb with orange and mint couscous and balsamic glaze
Ingredients: Slow cooked lamb leg 2 tablespoons olive oil 1.5-1.7kg bone-in lamb Leg 1 carrot, coarsely chopped 1 celery stick, coarsely chopped 1 brown onion, coarsely chopped 3 garlic cloves, smashed 1 dried bay leaf 3 fresh thyme sprigs 3 fresh rosemary sprigs 500ml Campbell’s Real Stock Chicken 500ml white wine Orange and mint…
ROAST LAMB RUMP WITH HARISSA AND A COUSCOUS SALAD
Serves: 4 Preparation time: 15 minutes Cooking time: 25 minutes Ingredients 4 lamb rumps (about 160g-180g each) 2 cloves garlic, peeled and cut few sprigs fresh thyme harissa paste (optional) Couscous salad ½ cup olive oil grated rind from one lemon 1 cup lemon juice a pinch each of sugar and salt 1 cup…