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Cooking Methods

*Consuming raw or undercooked meats may increase risk of foodborne illness 





A Taste of the Outdoors

The humble grill is an ancient cooking tool. For years, grilling has brought people together to relax, cook and enjoy life alfresco.

Grilling means putting the food directly over the heat source—straight on the grill of your charcoal, gas or electric grill. The high heat of grilling sears the surface of Australian Lamb, creating tender meat with a flavorful crust. The key to a successful grill is to have fun! Keep your ingredients simple and fresh, and make sure you prepare before you start cooking.

It’s best to sear your meat quickly on both sides to start. After this, resist the urge to flip too often, as this will dry your food. Flip only once and avoid pricking your food to keep juices in.

Quick and easy, grilling is ideal for a variety of lamb cuts, such as loin chops, shoulder chops, rack and rib chops. And butterflied leg of lamb is wonderful grilled whole with the hood down, or cubed for kabobs or ground for burgers. Australian Lamb’s sweet, mild flavor needs just a touch of salt and pepper. However, if you want to add a burst of flavor, marinate in wine and seasoning or add a spice rub just before grilling.




Lamb Under the Broiler

Broiling and grilling are very similar in that food is cooked directly with high heat. But broiling is usually done in an oven with overhead heat, while grilling is done in the outdoors by heating the food from below. Broiling is an alternative if a grill is not available. If broiling chops, loin or rack, season lightly, preheat the broiler to medium-high and place a drip tray underneath. Broil, turning and brushing with marinade or oil, until medium-rare or cooked as desired. A rotisserie that continually moves a large piece of meat produces the most even cooking.

The broiler in your oven also has other uses. When oven roasting a leg of lamb, dust with brown sugar or honey and turn on the boiler for the last 5–10 minutes to make a crisp, caramelized crust. Or finish a rack of lamb under a hot broiler—delicious with a golden brown cheese crust melting into the tender meat, or a crisp breadcrumb and herb mixture.



Roasting Demonstration:



Warm, Comforting Aromas

Roasting is one of the easiest and most delicious ways to prepare Australian Lamb. Roasting is a dry heat cooking method often used for large, tender cuts. There’s nothing quite like a perfectly roasted leg of lamb, cooked with a light seasoning until tender and pink. Most often, lamb is roasted at 350–375°F until medium-rare or an internal temperature of 130–140°F, but slow roasting also creates a rich flavor and melt-in-your-mouth texture. Place in an oven at 250–300°F in a pan of flavorsome liquid and cook for 3–4 hours.

Roasting is also great for rack of lamb, especially when you add a crust—just cook on a high heat (375–425°F) for 13–15 minutes or until browned. You could also sear first to help seal in the juices and create a crisper crust. Remember, whole legs and racks are most tender roasted medium-rare and will continue to cook when taken out of the oven, so remove before reaching the desired doneness, and allow to rest for 5–10 minutes before slicing and serving.



Braising Demonstration:



Rich and Succulent Flavors

For melt-in-your-mouth, flavorful lamb, braising is the ideal method. Ideal for diced leg of lamb, shoulder chops and shanks, braising brings an aromatic depth to lamb.

You can cook the whole meal in one dish and be creative with your seasoning. Sear meat in oil with vegetables and seasoning, then add enough liquid to cover and place in a moderate oven to braise until tender and richly flavored. Lamb is usually braised at 350–375°F, but you can also cook it long and slow at 250–300°F for a real comfort dish.




The Essence of Comfort Food

Stewing is one of the oldest methods for cooking a delicious, warm meal for your family. It’s easy and sends delightful aromas throughout the house. You can stew whole shoulder chops with creamy sauces, Italian-style tomato bases or light vegetable broths for just a short time. Or diced leg of lamb and shanks surrounded in stock, wine, vegetables and seasoning for an hour or two for that soft, fall-off-the-bone texture and rich flavor. And stewing is great for traditional, Mediterranean and also Asian flavors such as a tagine. Stews are perfect for sinking into a bed of buttery mash, polenta, rice or pasta.

Sauté the meat in a pan to sear it with vegetables over a medium heat, add your chosen liquid and flavorings, reduce heat, cover and simmer on the stove top until meat is tender.




Pan-frying (and sautéing) makes the most of Australian Lamb’s deliciously mild, sweet flavor, tender texture and variety of cuts—and it’s perfect for today’s busy lifestyles. Pan-frying takes just minutes and is perfect for cuts such as loin and shoulder chops, rack, loin fillet and ground or sliced leg of lamb. Add lots of flavor effortlessly by marinating the meat, adding a spicy crust or finishing the pan with a splash of wine, stock or juice to make a rich, flavorful sauce.

Simply fry plump, seasoned chops for 3–4 minutes each side to serve over a bed of leaves with a roast potato. Grind lamb in your food processor to make designer burgers or filling for a burrito or taco.

With pan-frying, Australian Lamb is easy to cook and delicious with either the simplest seasoning or exotic flavors. Just remember the golden rule: always preheat your pan and keep the lamb medium-rare for the most tender, moist cut.

Pan-Frying Tips for Keeping it Tender

  • Preheat the pan to moderately hot. Use a pan that suits the number of pieces to be cooked. Oil the meat, not the pan.
  • Meat should sizzle when you add it to the pan. Keep the heat moderately high so meat will not stew and toughen.
  • Sear quickly on both sides to seal in juices. Then cook one side until the first sign of moisture appears, then and cook other side to desired doneness.
  • Use tongs to turn meat; a fork will puncture the meat and allow juices to escape.
  • Test meat by pressing with blunt tongs; cutting with a knife lets juices escape and causes dryness — rare is soft when pressed, medium is springy and well-done is very firm.
  • Allow the Australian Lamb to rest for a couple of minutes before serving.



Stir Fry



Versatile and Easy

Stir-frying differs from pan-frying in that ingredients are usually cut into pieces or strips that are stirred to facilitate even cooking. It is simple and offers Australian Lamb lovers the opportunity to experiment with many flavors and styles of cooking. For a quick evening meal, stir-fry thin slices of leg or loin for just a minute or two on high heat with seasonal vegetables, and finish with a splash of soy and sherry.

Stir-Frying Tips

  • Prepare your ingredients before you heat your fry pan.
  • Cut all your ingredients into even-sized pieces so they all cook within the same time period.
  • If you’re slicing the pieces of lamb yourself, remember to cut across the grain for maximum tenderness. Slicing across the grain shortens the long muscle fibers, making it more tender.
  • The oil should sizzle when the meat hits the pan, otherwise the pan and oil are not hot enough.
  • Fry meat in small batches so that it browns and doesn’t stew in the accumulating juices. Set meat aside and cook vegetables separately.
  • Return meat to the pan with sauces once the vegetables are cooked. Stir-fry only to combine—do not reheat meat for too long or it will toughen.

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