From Cuts to Cuisine
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From Cuts to Cuisine A PROFESSIONAL’S GUIDE TO AUSTRALIAN LAMB Australian Lamb is available to North American food An Experienced Exporter and retail service professionals in a variety of product Australia has exported meat for more than a century. lines and cuts—all prepared to strict specifi cations and Focused on meeting customer specifi cations, the packed in accordance to stringent quality-assurance Australian Lamb industry tailors production and packing standards. The overall goal: to provide a consistently to the needs of its customers in more than 120 countries As lamb’s popularity continues to grow throughout North America, high-quality lamb product that meets both your worldwide. Better yet, we have perfected the packing and requirements and those of your customers. You’ll fi nd shipping processes, delivering a product that is naturally retail meat buyers, meat managers, butchers, restaurateurs and chefs Australian Lamb marketed in the United States, Mexico aged, has a long shelf life and tastes fresh from the pasture. are increasingly being asked to look beyond the rack and chop to more and Canada under numerous individual company brands that are discernible to retailers, chefs and consumers. Safe and Wholesome innovative cuts and variations. You’ll fi nd your inspiration here, along All Australian export meat-packing plants are regulated with recipes and other vital information that can help you add more Pasture-Raised and No Added Hormones by the Australian Federal Government through the Australian Lamb is a product of its pure, clean environment. Australian Quarantine and Inspection Service (AQIS). value to your bottom line with Australian Lamb. For more recipes and Lambs graze on lush pastures and feed on clover, rye AQIS is certifi ed by the U.S. Department of Agriculture creative ideas on meeting your customers' needs, visit us online at and other grasses. They receive only the best natural (USDA), the Canadian Food Inspection Agency (CFIA) and supplementary feed, such as lupins and oats, which Secretaria de Agricultura, Ganaderia, Desarrollo Rural, www.australian-meat.com enables a year-round supply of consistent quality lamb. Pesca y Alimentacion (SAGARPA) to inspect and regulate You won’t fi nd added hormones or artifi cial additives Australian export meat for the North American market. in Australian Lamb. Just the natural, free-range goodness your customers demand. USDA, CFIA and SAGARPA ensure that AQIS carries out inspection services via on-plant Australian Federal Government inspectors. These inspectors ensure A Legacy of Purity and Integrity Australian plants maintain standards equivalent to United Today’s Australian Lamb industry has been over 200 States, Canadian and Mexican domestic meat plants. In years in the making. Foundations laid many years ago addition, USDA, CFIA and SAGARPA conduct regular audits have helped our industry evolve into a dynamic and of Australian meat plants and individually license plants progressive entity. The combined integrity of our ranchers to produce meat for the North American market. and packers—along with the advantages of an unspoiled environment—has underpinned Australia’s reputation for producing some of the highest quality lamb in the world. The Flexibility Your Business Needs Whether you require restaurant-ready or retail cuts ideally suited to your operation, we invite you to make Genetically and Environmentally Superior Australian Lamb a prosperous part of your business. With Australian Lamb ranchers are world renowned for their help from this extensive product guide, you’re certain animal husbandry and ranch management techniques. to fi nd new ideas, innovative cuts, recipes and other The Australian livestock industry takes pride in its genetics information to help you profi t from the new interest your and is at the forefront of technological advancements in customers are showing in lamb. livestock production effi ciency. Australian farmers are also highly progressive in the areas of ranch and pasture improvement, water management and sustainability. Impeccable Standards Throughout Processing The Australian meat-processing sector is a world leader in traceability, processing and fabrication. Every cut of lamb you purchase can be traced back to its origin to ensure safety and quality for your customers. Because of our unique, isolated location and unusually high production standards, Australia is naturally free from safety issues others might face. And our packing plants employ the latest technologies to ensure continued improvement in production effi ciency without sacrifi cing quality or meat safety. BRAISING SHOULDER RIBEYE DOUBLE Braising brings a Slow cooking brings a wonderful aromatic richer, deeper fl avor to depth to lamb and economical cuts like this allows you to be shoulder-cut ribeye. creative with your seasoning. STEP 2 STEP 1 STEP 1 STEP 2 Remove meat Lamb shoulder from the top of Two square-cut Remove rib cage ribeye removed the scapula bone shoulders and vertebrae STEP 4 STEP 3 STEP 4 STEP 3 Ribeyes with Remove scapula Cut around Remove plate plate meat and shank bones shank bone meat and ribeye trimmed Glazed Chai Tea Smoked STEP 5 Slow-Cooked Ribeye with Lamb Shoulder with Tomatillo Salsa and Frijoles Apply protein Vegetable Spring Rolls STEP 5 STEP 6 with Warm Tortillas powder to the STEP 6 For recipe, see page 26 Remove shank inside of the Lay one ribeye on For recipe, see page 26 bones Remove scapula ribeye top of the other STEP 8 Tightly wrap in STEP 7 STEP 7 fi lm and leave Braising shoulder Roll ribeyes in cool room trimmed together overnight 2 3 RIBEYE SINGLE DOUBLE EYE RACK A single ribeye is Use this technique to (TOMAHAWK) the perfect size for a turn a traditional rack delicious, melt-in-your- into a tomahawk that mouth, mini pot roast, will wow people. any day of the week. STEP 1 Ribeye and plate STEP 1 meat prepared STEP 2 STEP 2 and trimmed Whole loin (See lamb ribeye Cut 2/3 through separated Cut along double) neck for squaring at last rib feather bones STEP 3 STEP 4 STEP 4 STEP 3 Fold neck back Neck is placed Denuded into plate meat into plate meat Remove loin eye loin eye STEP 6 Kasbah Lamb with Caulifl ower Place eye of Purée and Shaved Orange and STEP 5 Asian Barbecue loin onto back Fennel Salad Lamb Cutlets Bone meat from of rack using STEP 5 STEP 6 For recipe, see page 26 top of ribs to protein powder For recipe, see page 28 Roll ribeye Truss ribeye eye of loin to bind STEP 7 STEP 8 Fold tail back STEP 7 over eye to Tie/truss Finished product chine bone between ribs 4 5 DOUBLE LOIN ROAST LOIN NOISETTE Cut from the most Considered the New York tender, fl avorful part of cut of lamb, this thick, rolled, the lamb, a double loin classical French preparation roast is an effi cient and makes beautiful, impressive delicious way to make medallions, whether grilled an elegant roast. or broiled. STEP 2 STEP 2 Remove excess STEP 1 STEP 1 Two tenderloins fat from inside Full middle loin removed Lamb short loin of loin STEP 3 Carefully loosen eye of loin from STEP 3 STEP 4 bone and avoid STEP 4 cutting through Remove Remove the skin Remove spine tenderloin vertebrae Roasted Loin of Lamb Lamb Noisette with Cumin with Thick-Cut Fries and STEP 5 STEP 6 and Caulifl ower Purée and Wild Mushrooms STEP 6 STEP 5 Roasted Winter Vegetables Lay tenderloins Season inside For recipe, see page 28 at opposite ends Trim excess tail Remove of loin along For recipe, see page 28 inside the loin and roll loin excess fat eye muscle STEP 7 STEP 7 STEP 8 Hand tie or Roll then hand Slice between truss loin tie or truss strings 6 7 MEDALLION FOREQUARTER RACK Cut from the A trimmed rack not only short loin, double makes a delicious, meaty lamb medallions roast, but it also makes a make a beautiful beautiful looking entrée. presentation on any plate. STEP 2 Mark fi rst STEP 1 STEP 2 STEP 1 rib through Two boneless eye Apply protein Square-cut vertebrae loins denuded powder shoulder onto scapula STEP 3 Place eye loins STEP 4 STEP 3 together, with STEP 4 protein powder Bind using Peel rack back in the middle protein powder from shoulder Rack removed Seared Lamb Medallions STEP 5 Slow-Roasted Za’atar Lamb with Almond and Mint Pea STEP 5 with Potato Gratin and Cut parallel Cream and Baby Vegetables STEP 6 STEP 6 Pistachio Nut Paste Tightly wrap to top line For recipe, see page 30 in fi lm to set Tightly wrapped and remove Remove For recipe, see page 30 overnight in fi lm excess trim intercostals STEP 7 STEP 7 Remove excess STEP 8 Leave in fi lm to ribs and chine set overnight bone Remove ligament 8 9 RIBLETS DOUBLE RIBS Individually trimmed riblets This clever technique are the perfect size for results in a meatier, more crowd-pleasing appetizers impressive presentation. and small plates. STEP 2 STEP 1 STEP 2 Remove excess Remove skirt STEP 1 fat, skirt and from inside Peel skin/bark Lamb breast cartilage of ribs from back of ribs STEP 3 STEP 4 Square cut Cut parallel to STEP 3 STEP 4 breast from top line through Remove skin Trimmed ribs last rib cartilage Crunchy Stuffed STEP 6 Sticky Barbecue Ribs Lamb Riblets STEP 6 STEP 5 with Waldorf Salad Fully bone STEP 5 For recipe, see page 30 Trim excess fat Lamb breast second lamb For recipe, see page 32 Cut between ribs from bone bone in, trimmed breast STEP 7 STEP 8 Apply protein STEP 7 STEP 8 powder to Apply boneless Cut meat back Roll meat to the top of the breast to bone from bone base of rib bone in rib in rib 10 11 BUTTERFLIED LEG EASY CARVE LEG Leg of lamb is great Creating a smaller and ROUND REMOVED for summer grilling, consumer-friendly leg and butterfl ying helps cut, this preparation also ensure even cooking.