Lamb

Raw fresh Lamb Meat ribs and seasonings on dark wooden backgroundOur 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
LAMB
  Temp Rare Medium Well Done
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

 

LAMB RECIPES

Lamb stew

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-22094-1

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…

INDIAN GREEN LAMB CURRY - The Meat Barn

INDIAN GREEN LAMB CURRY

  Serves: 4 Ingredients: 1 kg lamb forequarter chops, trimmed of fat ½ lemon, juiced ½ cup water 1 bunch coriander, roots, stems and leaves, washed and chopped 5 cm ginger, peeled and chopped 6 cloves garlic, peeled 1 long green chilli, deseeded 1 tsp ground tumeric 1 tbsp sunflower oil 1 tsp fennel seeds…

Lamb Chops - The Meat Barn

Lamb chops with tomato and bocconcini salsa

Delicious spring lamb with a refreshing salsa of tomatoes and boccochini.

Slow roasted pulled lamb with orange and mint couscous and balsamic glaze

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…

TRADITIONAL ROAST LAMB - The Meat Barn

TRADITIONAL ROAST LAMB

  Ingredients serves 6 1 kg leg of lamb, trimmed 1 tbsp olive oil 2 cloves garlic, crushed Grated rind and juice 1 lemon and 1 orange 2 tbsp rosemary leaves potato and sweet potato, cut into chunks 10 Brussels sprouts, shredded 1 cup frozen peas 3 sprigs mint, leaves shredded Method Marinate lamb with…

ROAST LAMB RUMP WITH HARISSA AND A COUSCOUS SALAD - The Meat Barn

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…

SHEPHERD'S PIE - The Meat Barn

SHEPHERD’S PIE

  Serves: 4 Preparation Time: 10 minutes Cooking Time: 40 minutes Ingredients 500 g Beef mince 1 jar bolognaise sauce 2 cups chopped vegetables mashed potato   Method Brown 500g mince in a frypan. Stir in bolognaise sauce and 2 cups of chopped vegetables. Cover and simmer gently for 20 mins. Spoon sauce into a…

ROAST LAMB QUESADILLAS - The Meat Barn

ROAST LAMB QUESADILLAS

  Ingredients (Serves 2) 1 cup leftover roast lamb, shredded or chopped 2 tortilla wraps or mountain bread 2 tbsp no added salt tomato paste 1 cup grated cheese handful baby spinach   Method 1. Heat a large frying pan over medium heat. Lay a tortilla in the base and spread it with the tomato…