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Home , Carvery, Mrouzia, Sunday roast, The Whole Beast

VOLUME 02 Lamb Cuts What do Andy Warhol and a lamb Leg have in common? More than you might think, actually. Just like the pop art genre itself, this edition of Lamb Masterpieces explores how the seemingly ubiquitous Leg of lamb can be elevated to new heights, just by changing our perceptions and the context of how we look at it.

Not just the domain of the home chef (not that there’s anything wrong with nan’s ), in the right hands, Legs can in fact, be sexy. Exotic even. Around the world, different cuts and preparations of lamb Leg are celebrated in more ways than the spots in Litchenstein’s Drowning Girl — from marinated and flash grilled Japanese negimaki and Korean bulgogi, to smoky jewels fresh from the South American parilla, served with bright and vinegary chimmichurri. The Turkish favour hand dicing it for sogan kebabı, a chopped lamb and onion glazed with pomegranate molasses, while the Chinese Uighurs blend their rich background of Asian and Middle Eastern cultural influences into a heady mix of earthy cumin, sweet oyster and chilli flakes, to make a traditional dish called chua.

Volume 02 of Lamb Masterpieces picks up where our first issue left off, giving lesser known (yet equally superb) cuts their time in the sun. Not only does Lamb Masterpieces deliver on sustainability by encouraging us to use the whole beast, but lower plate costs benefit your bottom line too... and isn’t a sustainable business the ultimate expression of the word?

In this issue, we look at the Leg, both as a Butterflied and an Easy Carve, as well as broken into the Knuckle and Hindshank with inspiring results. From the humble (and glorious) roast, to charcoal scented grills, slow braises and even raw potential, the only thing limiting the lamb Leg is your own creativity.

We hope you’ll find something between these covers that inspires you to explore the possibilities and just remember — all you have to do is leg it!

Viva la Masterpieces Revolution!

Meat & Livestock

Leg — Knuckle — Hindshank C Global If grilling on a Uruguayan Recommended parilla, let the lamb speak U ITEM #4821 Flavours for itself by only salting and Cook Method T letting the wood of the parilla Already very well-known impart flavour. Serve with ROAST: lamb cuts in foodservice, traditional accompaniments Keep some fat cover to # the Easy Carve Leg of lamb such as chimichurri. ensure the roast doesn’t dry 1 and Butterflied Leg of lamb out during cooking. Sear in Easy Carve are very versatile and can Because of its inch a hot pan or moderate oven Leg of Lamb be used across all seasons thickness, the Butterflied and slow roast to prevent and many menus. Both are Leg of lamb is perfect for excess weight loss. Covering famous for their the grill. Trim excess fat in a crust or wrapping with ITEM #4821 potential however they can before cooking and baste or prosciutto can also be diced, grilled, thin with juices or marinate to assist in reducing moisture sliced and are lean enough keep moist. There are so Description loss as well as adding flavour. to be served raw. many that grill An Easy Carve Leg can Roast to medium rare and lamb to perfection. In rest to relax the meat fibres. be prepared from a lamb Leg The most quintessential Turkey, lamb Leg is hand — Chump On or Off (ITEM cook method for an Easy chopped, using a zir. Hand PAN FRY/GRILL: #4800). Remove the rump bone Carve Leg is roasting. Baste chopping allows the chef (Chump On) and the aitch bone, Leave some fat for flavour with any pan juices during to have control over the then follow the seam between and juiciness. Score any the roasting period and rest meat’s texture, which should the Knuckle and Topside and silver skin to assist the before carving to relax the hold together on the skewer carefully remove the Knuckle. cooking process. Cook in meat fibres. For the but under fork. Next remove the Leg bone at a hot pan or grill, basting the Easy Carve Leg of lamb The hand cut Leg is then the knee joint leaving the Shank with a sauce or dry . lives up to its name. It has shaped onto a skewer intact with the remainder of the To ensure the fat and meat a perfect circular plate for sogan kebabı, chopped Leg muscles (Topside, Silverside is cooked through, finish in profile that keeps its uniform lamb and onion kebab glazed and Shank). The image above an oven. If diced, marinate shape during carving and with pomegranate molasses. shows an Easy Carve lamb Leg or lightly coat in cornflour the Shank bone can be used In Jamaica, Butterflied Chump On. to prevent drying out during 0 to hold its positing on the Leg often served with a cooking. Based during grilling 0 2 board. Flavourful and tender, refreshing mango relish and cook to medium rare. 2 Butterflied the Easy Carve Leg can be — the roast is kept | Preparation OF CUT stuffed with herbs, spices simple while the relish THIN SLICE: | 0 The Leg is evenly rolled and Leg of Lamb and other ingredients and is spicy, peppered with To use for poaching in steam 0 3 trussed or netted. The Shank trussed to hold shape. habanero chillies. boats and broths, chill the 3 is frenched and tipped to a Easy Carve Leg to stabilise Description specified length and the cut When thin slicing the Easy In the Xinjiang province the fibres then slice very A Butterflied Leg of lamb is is trimmed of excess fat. Carve Leg for dishes such in western China, the thinly on a slicing wheel. prepared from a Leg — Chump as the Japanese negimaki, Muslim population, the On (ITEM #4800) by removing the Korean lamb bulgogi, hot Uighurs, favour lamb. Ordering AND purchasing Chump, the aitch bone, the Leg pot cooking and stir frying, Tender pieces of cubed information and the Shank bones. partially freeze the Easy lamb Leg are marinated in » Specify the frenching Carve to stabilise the fibres earthy cumin, sweet oyster required as well as the length before putting it on the sauce and chilli flakes slicing wheel. When cooking before being grilled in a of the bone Preparation OF CUT Menu » Specify surface fat trim level Once the bones are removed, the three thin slice, brush the meat classic dish called chua. » Recommended cooking muscles; the Topside, the Silverside with marinade that way applications methods: roast, thin sliced, and the Leg are then ‘butterflied’ further the spices are grilled along The Butterflied Leg of lamb grill (on rotisserie) so that the whole piece of meat is even with the meat, drawing out is lean enough to be served raw such as in the Levantine » Item weight range: 1.5kg and no thicker than an inch. fragrance and caramelising Roasted Easy Carve for in situ. dish, kibbeh nayyeh. Kibbeh Rotisserie or Carvery nayyeh is a hand cut lamb Slow roasting on a rotisserie Leg dish frequently served Potted Lamb or Lamb Rillettes Ordering AND purchasing information Further Consideration grill keeps the Easy Carve as part of a meze in Syria Specify surface fat trim level Lamb Shawarma The Easy Carve Leg of lamb is » Leg tender and moist, while and Lebanon, garnished perfect for a thin slice — because » Recommended cooking methods: adding so many flavours. with mint leaves and olive Grilled Lamb with Light Salad of its round shape; it slices with roast, diced for braise or , Marinate the Leg in lemon, oil, and served with green Braised Lamb Steaks a consistent profile. Partially pan fry/grill garlic, and herbs like peppers, scallions and pita. C freeze to stabilise the Easy Carve » Item weight range: 1.2kg rosemary and . Stuffed, Rolled and Roasted U on the slicing wheel and use the The marinade should also Butterflied Leg of Lamb Shank bone as a grip. T contain enough vinegar Singapore Lamb Noodles Further Consideration to help carry the flavours » To prepare the Butterflied Leg for deep into the meat. Make Kibbeh Nayyeh # marinating, score the meat's surface. sure you baste regularly. Lamb Miso-Nabe

1 Roast Lamb Leg, with and Parsnip Gratin Serves and Heirloom 6

METHOD Lamb parsnip and potato gratin 1. Trim the excess sinew and fat 1. Take a small baking dish, and cut into 160g–180g portions copper pan or ceramic casserole, that can be rolled up. Roll into log just large enough to contain shapes and truss. the sliced potatoes. 2. Marinate mini roasts in 2. Brush the dish with garlic, herb and olive oil for at melted butter. least 3 hours. 3. Layer the sliced potatoes, Ingredients 3. When ready to cook, remove slightly overlapping, in a 1 Butterflied Leg of lamb, Chump On mini roasts from marinade, season, circular motion. garlic and herb olive oil and then gently seal in a pan until 4. After 2 layers, sprinkle salt and pepper coloured all over. Once sealed, parsnip and pecorino evenly then 1kg heirloom carrots place in a hot oven and roast for a season with sea salt and pepper. — for purée and left whole further 7–10 minutes (for medium 5. Continue with the potato, olive oil rare) or until done to your liking. parsnip and pecorino until it garlic, thinly sliced 4. Remove from roasting pan, reaches just below the top of 0 30g butter transfer to a resting tray and leave the dish. 0 4 2/3 cup stock to rest for 10 minutes. 6. Season the potatoes once 4 5. Make a jus with the roasting finished layering, add a good | | Potato and Parsnip Gratin pan juices. drizzle of melted butter and pour 500g Royal Blue potatoes, 6. Peel carrots and fry off in over the cream. 0 peeled and slice on a mandolin 0 5 1/8cm thick butter for 5 minutes. Add half the 7. The cream should just cover 5 150g parsnip, grated stock and simmer for 15 minutes. the potatoes. 250g Pecorino cheese, grated Add remaining stock and simmer for 8. Add a touch more pepper. 30g unsalted butter, melted a further 15 minutes, or until tender. 9. Bake at 140°C for about 1 hour. 150–250ml cream 7. Blitz with stick blender 10. Set aside. sea salt and season to taste. white pepper, freshly ground Herb Crumble topping for gratin Herb Crumble topping 1. Place the bread in a 400g day old ciabatta bread, food processor until it forms crust removed a coarse crumb. 1 tbsp rosemary, chopped Recipe by 2. Add rosemary and parsley 2 tbsp parsley, chopped and process for 30 seconds. Set to one side. Brad Leahy 3. Cut the gratin with a ring cutter, place on a baking tray then Bluewater sprinkle the crumble mix over the top. Gently heat under a griller Grill for 6–8 minutes. WA

TO • SERVE Swirl some purée on the plate and place sliced lamb on top.

Place a portion of whole heirloom carrots on the side along with a parsnip gratin.

Add some steamed broccolini dressed in olive oil and carefully pour lamb jus around plate. Ingredients Moorish Lamb salt solution } 1 cup table salt Potted Moorish Lamb, with 1L cold water 4 tbsp extra virgin olive oil 1.2kg diced lamb Leg Pineapple (about 200g each) all fat and sinew removed, seasoned and black pepper, freshly ground Zucchini 1 onion, finely chopped 3 garlic cloves, chopped and 1 small carrot, finely diced Pine Nut Salad 1 stick 1/2 tsp toasted ground cumin seeds small pinch of ; 4 threads 1 tbsp preserved lemon, diced 100ml beef stock

METHOD Recipe by Raisin paste 1/2 cup raisins Lamb 100ml Spanish sherry 1. Preheat oven to 120°C. David Dungan 2. Place diced lamb into a Zucchini pine nut salad container of salt brine for & Antony 1 medium zucchini, ribboned 5 minutes then drain well with a peeler and pat dry with paper towel. Henare 1 tsp coriander, chopped 3. Heat the extra virgin olive 1 tsp mint, chopped oil in a frying pan over moderate The Firehouse 1 long sweet red chilli, finely sliced heat, season the lamb with 1 lime, juiced and 1/2 zest freshly ground black pepper VIC 1 shallot, finely sliced and pan fry 3–4 minutes. 1/2 tsp coriander seeds, 4. In the same frying pan, dry toasted add the onions, garlic, carrot, 1/2 cup pinenuts, toasted cinnamon, cumin to the pan. 1 tsp orange blossom water Fry for about 10 minutes until red harissa sea salt the onion is soft and browned. 1. Pour boiling water over dried 0 0 black pepper, freshly ground chillies to rehydrate for 10 minutes, 6 5. Add the beef stock, 6 preserved lemon, saffron then seed and stem. | Pineapple harissa and bring to a simmer. 2. Crush the garlic with the salt. | At The Firehouse, our hot sauce is 6. Transfer to an ovenproof 3. Place all ingredients in 0 a concoction of 2 of our favourite casserole dish and bake for processor and process to a 0 7 spicy dressings — 2/3 red harissa 7 and 1/3 pique sauce 2 hours. smooth paste.

Red harissa Raisin paste Pique sauce 1 red pepper whole, roasted, 1. Soak raisins for 20 minutes 1. Bring water and pineapple peeled and seeded in sherry. skins to simmer for 10 minutes. 10-15 dried red chillies, seeded 2. Place in a processor and 2. Remove skins from liquid 10 small bullet chillies, seeded process until smooth. and discard. Retain liquid. 2 garlic cloves 3. Cool and place in piping bag. 3. Stir the rest of the prepared 1/2 tsp sea salt ingredients though the liquid. 1 tsp cumin seeds, roasted zucchini pine nut salad 4. Place in a glass jar and be and crushed Prepare all ingredients ready to sure the lid is sealed well. 3/4 tsp caraway seeds, roasted combine the salad, be sure to 5. Leave to ferment in a warm and crushed construct as your last preparation. place for approximately 6 days 60ml olive oil before it is ready for use.

Pique Sauce To make Pineapple harissa, 4 cups water combine 2/3 of the red harissa with 2 pineapple skins 1/3 pique sauce. Set aside. 2 pineapples, flesh fine diced Serves without the core 8 tiny green hot peppers 6 4 tiny red hot peppers 1 garlic clove 1 oregano sprig 1 tsp black pepper, freshly cracked TO • SERVE 1/2 tsp sugar pinch of salt Heat the Moorish lamb slightly to about 60°C and fill individual 2 tbsp extra virgin olive oil serving dishes leaving 5ml from the top. Pipe the raisin paste evenly on top and place in the oven for 15 minutes at 150°C. Burek bread Construct the salad during this cooking time.

Present all components on your serving plate and enjoy. METHOD Lamb Sourdough Croutons 1. Trim all sinew Cut the crust from a few slices and excess fat from the of good sourdough. Tear the flesh Butterflied Leg. Be careful and shallow fry in olive oil with not to cut into the lamb a little garlic until golden. Season as it could result in the with sea salt and serve fresh. muscles separating. 2. Lay the leg meat flat and cut in half both ways to yield four pieces — each being 400g–500g (enough for four people). Serves 3. Place the lamb in a stainless or plastic 6 – 8 container. Combine the lemon juice, olive oil, garlic, rosemary and pepper and pour over the lamb. Allow to marinate at room temperature for two hours (no longer as the lemon juice will cook the lamb). 4. Pre-heat a grill (wood or charcoal fired is preferred). Remove the lamb from the marinade and season with salt, reserve the marinade. Ingredients 5. Grill the lamb for 1 Butterflied Leg of lamb 6–8 minutes each side, (yields 1.8kg–2.3kg) brush with the reserved marinade while it is cooking. Marinade Allow the lamb to rest for 0 100ml freshly squeezed 10 minutes before slicing. 0 8 lemon juice 8 100ml extra virgin olive oil | 6 garlic cloves, chopped | 0 2 stems rosemary, 0 leaves picked 9 9 cracked black pepper

Garnish sea salt 100g roasted garlic aioli Grilled Lamb Leg, 20g baby capers, drained sourdough croutons 100g small rocket leaves, Rocket, Capers stems picked 1 lemon, cut into wedges and Lemon

TO • SERVE Slice the lamb across the grain and present on a platter. Drizzle the aioli over the lamb (piping bag helps), sprinkle the capers, croutons and rocket leaves. Serve with cheeks of lemon.

Recipe by Damian Heads NSW Ingredients METHOD Braised 1.5kg lamb Leg, bone in, Lamb STEAK sliced into 1 1/2 inch 1. Mix a little oil with some thick steaks garlic, ginger and a touch of Lamb Steaks 2 onions, diced turmeric powder and marinate salt to taste lamb steaks for half an hour. in 2 tbsp tomato paste 2. Heat a pan and seal steak 400g peeled whole tomatoes, on both sides. Set aside. Spicy chopped 1 cup coconut milk powder 2 tsp coriander leaves, Coconut chopped 1. Heat a pan; add cardamom 2 tsp tamarind juice seeds, cinnamon, fennel, cloves, 3 cups lamb stock cumin and coriander seeds. Sauce 2. Roast spices for a short Spice powder time tossing continuously until 6 garlic cloves the spices become aromatic. 4 cardamom seeds, cracked 3. Let it cool down. Grind to 1 cinnamon quill, broken a fine powder. Keep aside. 1/2 tsp fennel seeds 1/2 tsp cumin seeds curry paste 3 tsp coriander seeds Put chilli, garlic, ginger, grated coconut, curry leaves, turmeric Curry paste and oil together then grind to 5 red chillis, chopped a paste in a food processor. 2 tsp garlic, crushed 2 tsp ginger, crushed Cooking curry 6 curry leaves 1. On a stove top, heat a large 1 tsp ground turmeric cast iron pot with oil. 1/2 cup coconut, grated 2. Sauté onion until golden 1 cup oil brown, add the garlic paste cooking for 1–2 minutes. 3. Add the spice powder, tomato paste, lamb stock and chopped 1 tomato. Cook for 10 minutes. 1 0 4. Add the tamarind juice, 0 coconut milk and place in the | lamb steaks. | 1 5. Cook on stove top over a 1 1 Serves medium heat for 1 hour. 1 4

Recipe by Johnny Datt Mantra Legends Hotel QLD

TO • SERVE Put steamed rice into bowl and cover with a lamb steak and curry sauce.

Sprinkle with coriander leaves. METHOD Recipe by Tahini Sauce In a medium bowl combine Glenn Flood the ingredients and mix thoroughly. Add shredded & Sam Burke fresh parsley. Set aside. Alliance Spicy Lamb Marinade 1. Mix together the Catering chopped coriander, garlic and lemon juice and zest. 2. Stir in the spices to make a very wet paste. 3. Marinate the thinly sliced lamb for at least 2 hours prior to grilling.

Preparing the wrap Prepare wrap ingredients and set aside for assembling later.

Ingredients Lamb 2.5kg Butterflied Leg of lamb, Heat pan or grill and sear thinly sliced lamb pieces, ensuring both sides of lamb are Tahini Sauce coloured but the centre — makes 1 1/4 cups is pink. Remove and rest 2 garlic cloves, crushed for 2 minutes. 1/3 cup lemon juice 1/2 cup tahini paste 1/2 cup sea salt black pepper to taste, freshly cracked 1 1/4 cup olive oil 1 2 1/4 bunch flat leaf parsley 2 | | Lamb Marinade 1 1 bunch coriander, roots 1 3 and leaves chopped 3 2 garlic cloves, finely chopped Lamb 1 tsp sweet paprika 1 tsp cayenne pepper 1 tsp cumin Shawarma 1 tsp ground coriander 1 tsp cinnamon 1/2 tsp allspice Wrap 1 tsp sea salt 1/2 tsp black pepper, freshly ground 1/2 tsp cardamom 2 lemons, zest and juice 100ml olive oil

Wrap 10 Lebanese pita breads 2 bunches of spring onions, Serves roots and tips trimmed 2 bunches of endive 1 bunch continental parsley, 10 chopped 1 jar pickled turnips 20 whole pickled green chillies

TO • SERVE Fill bread with endive, two pickled chillies per wrap, one spring onion stalk and a few pickled turnip slices. Top with lamb, sprinkle chopped parsley and drizzle with tahini sauce.

Wrap up and serve immediately. Serves 4 Hour 12 Slow Baked Caribbean Lamb

Ingredients METHOD 2.5kg Butterflied Leg of lamb lamb olive oil 1. Preheat oven to 100°C. 1/2 of a whole butternut 2. Rub a quantity of olive pumpkin, sliced into oil over lamb Leg. wedges, skin on 3. Rub dry Caribbean 6 corn cobs, ends trimmed Style seasoning powder all and sliced in two over Butterflied Leg of lamb sweet potato wedges and allow to rest for 1 hour. 2 whole banana peppers mint vinegar 4. Place lamb on cake aged balsamic vinegar rack over a roasting pan and put into oven for 4 hours, mango pickles and minted basting continuously natural yoghurt to serve during cooking.

Dry Caribbean Style vegetables Seasoning In a separate dish in 1/2 tsp ground ginger oven, season and roast 1/2 tsp cayenne pepper wedges of pumpkin, 1 1 1/2 tsp sweet paprika whole banana peppers 4 1/2 tsp cracked black pepper and sweet potato wedges. 4 | 1/2 tsp ground cumin | 1/2 tsp caraway seeds 1 1/2 tsp garlic powder 1 5 1/2 tsp onion powder 5 1/2 tsp turmeric 1/2 tsp castor sugar 1/2 tsp 1/2 tsp cinnamon 1/2 tsp sea salt

Recipe by Kim Chilcott Twin Towns Clubs & Resorts NSW

TO • SERVE When vegetables and lamb are ready, pour a mixture of mint vinegar and aged balsamic vinegar over all ingredients and allow to infuse for about 10 minutes.

Carve lamb Leg and place on a share platter, drizzle with pan juices.

Add vegetables and your favourite mango pickles and minted natural yoghurt as a side accompaniment. Ingredients METHOD 1 Easy Carve Leg of lamb Preheat oven to 150°C. olive oil for cooking salt and black pepper, freshly ground 1. Simmer dried plums, white wine, water roast vegetables and sugar until soft, remove the plums and reduce the syrup until sticky, approximately Stuffing 10 minutes. 85g dried plums 2. Place the bread into a bowl and pour 1/2 white wine the plum mixture over while hot to allow 1 cup water the juices to soak into the bread. Season 1/2 cup raw sugar with salt and white pepper. salt and ground white pepper 3. Add the macadamias and mix 115g dense white bread, until combined. cut into small cubes 85g unsalted macadamia nuts, lamb roughly chopped 1. Stuff the cavity of the Leg of lamb with the prepared stuffing. Use a wooden skewer to hold the opening together while cooking. 2. Rub the surface with some olive oil, salt and pepper and place prepared Leg on a rack in a roasting pan. 3. Cook in oven uncovered for 1 1/4 hours. 4. Remove from oven and cover with foil. Allow to rest for 10–15 minutes.

Roast Lamb Leg, 1 with 1 6 Plum 6 | and | 1 Macadamia 1 7 Nut Stuffing 7

Recipe by MLA North America

Serves 6 – 8

TO • SERVE Carve lamb and serve with roasted vegetables. Ingredients Lamb Easy Carve Leg of lamb, partially frozen and thinly cut on meat slicer Miso-Nabe 4 pieces fresh shiitake mushrooms 1 small carrot, peeled and sliced 1/2 daikon (Japanese radish), peeled and cut into pieces 125g bean sprouts 2 stalks spring onion 1/2 Chinese 1/2 onions, sliced 125g tofu, sliced 4 eggs, boiled and cut in half steamed rice hot pot with gas burner to serve at table

Serves SOUP 1L lamb stock 4 250ml cooking sake 125ml mirin 150g miso paste, blended 30ml sesame paste 15g ginger, shredded 1 garlic, crushed

1 1 8 8 Recipe by | | 1 Masahiko Iga 1 9 9 Japanese Chefs Guild VIC

METHOD 1. Cut all vegetables and tofu for hot pot and put to one side. 2. Put all ingredients for the soup into the hot pot. Bring to the boil with lid on, then remove lid and turn down to simmer. 3. Add cut vegetables, tofu, egg and sliced uncooked lamb.

TO • SERVE Serve at table in hot pot with bowls of steamed rice and sake.

NOTE: Keep the hot pot on a low simmer and continue to replenish with more ingredients as the cooked ones are consumed. Recipe by MLA North Ingredients 450g Easy Carve Leg of lamb, America thinly sliced (bite sized pieces) 400g fresh Singapore noodles 3 tsp peanut oil 1 large red onion, peeled and cut into 8 wedges 115g snow , sliced diagonally 1/3 cup hoisin sauce 3/4 cup roasted cashews 1/2 cup fresh mint leaves

Lamb Singapore Noodles with Cashews and Snowpeas 2 2 0 0

| |

2 METHOD 2 1 1. Cook the noodles 1 according to packet directions. 2. Heat wok over high heat and add 1 teaspoon of the peanut oil. 3. Add half the lamb, stir-fry for 1 minute or until brown. Remove from wok to a plate to rest. 4. Repeat with the remaining lamb. 5. Add the remaining oil and onion to the wok. 6. Toss through the noodles, hoisin sauce, mint and cashews until heated. Serves 4 as an entrée

or

small snack

TO • SERVE For functions, serve in small takeaway noodle boxes. C Global Recommended U ITEM #5072 Flavours Cook Method T Lamb Knuckle is an often ROAST: forgotten cut of the lamb Lamb Knuckle can be kept # Leg that is extremely whole and pan fried before 2 versatile and particularly being placed in the oven to suited to dishes where finish. Alternatively, butterfly lean meat is preferred. the Knuckle, pan fry and then place in oven to roast. It is a cut that can be used Knuckle should always be across a variety of dishes cooked to medium. as an entrée, main, bar snacks or shared plates. Rest before slicing, It provides that beautiful remembering to cut lamb flavour people love but across the grain. with less fat and connective tissue than some of the As the Knuckle is a muscle other non-loin cuts. that is used constantly by the animal, marinating Due to its size, this cut the cut overnight can makes a great mini roast for assist in tenderising the two people or as a thin slice meat as well as imparting used in hot pots, it serves beautiful flavours. 4 people comfortably. THIN SLICE: Lamb can be complemented A perfect cut for thin by a multitude of spices slicing as it has little Lamb Knuckle and aromatics so the connective tissue or fat. opportunities to be creative 2 Slice into thin strips 2 with recipe development 2 ITEM #5072 (approximately 4mm thick) 2 are endless. | and use in hot pots | and noodle soups. 2 Description Fruit and nut flavours work 2 3 The Knuckle is prepared from the Thick well with lamb so it’s no 3 Flank (Item #5076) with the cap muscle surprise cuisines such as and fat cover removed. Moroccan, Greek, Syrian and African love using lamb in their dishes. Preparation OF CUT Limited preparation required as this cut Lamb Knuckle is best comes cleaned of fat and cap muscle. cooked to medium to ensure the most tender result. For a point of difference when roasting, this cut can be Ordering and purchasing information butterflied then stuffed » Recommended cooking methods: and rolled and trussed. roast, thin sliced » Item weight range: 0.39kg As this is a lean piece of meat, it is perfect for grilling, then finishing in the oven, FURTHER Consideration allowed to cool slightly, For best results, sear in hot pan/grill sliced, and placed on top first, and then transfer to oven and finish. of fresh leaf salads or grain Cook to no more than medium. based salads. It is also makes for great fillings Menu or as bite sized lamb slices applications for canapés. C U Sweet and Smoky Butterflied Lamb T Warm Salad of Pan Roasted Lamb with Spinach, Asparagus and Tomatoes # and Thyme Baked Lamb 2 Honey and Thyme Baked Lamb Knuckle, , Pinenuts and Green Olives

Ingredients 2 lamb Knuckles, 500g each Serves salt and black pepper, 4 freshly ground

Marinade 60g natural yoghurt 15g honey 4 stems thyme, leaves picked 1/4 cup extra virgin olive oil black pepper, freshly ground

GARNISH METHOD 2 tbsp extra virgin olive oil Lamb 1 head broccoli, cut into florets 1. Marinate the lamb Knuckles with 2 1 garlic clove, chopped the yoghurt; be sure to rub the yoghurt in. 2 4 80g pinenuts, toasted Set aside to marinate for two hours at room 4 8 large green olives, | temperature or in the fridge overnight. | flesh cut off 2. Sit the marinated Knuckles on a paper 2 salt and black pepper, lined baking tray, sprinkle with thyme leaves, 2 5 freshly ground salt and black pepper, drizzle with honey 5 1 lemon, cut into wedges and extra virgin olive oil. 3. Pre-heat oven to 170°C. 4. Place lamb in the pre-heated oven and bake for 40 minutes or to a 54°C core temperature (medium). Rest the cooked lamb in a warm place for at least 10 minutes before carving.

GARNISH 1. Boil the broccoli florets for 3 minutes, drain and allow to steam dry for 2 minutes. 2. Heat the olive oil and garlic in a non-stick pan over a medium flame until it starts to bubble. Add the cooked broccoli and fry for a couple of minutes. Recipe by 3. Toss through the pinenuts and olives, season to taste. Damian Heads NSW

TO • SERVE Divide the broccoli between four plates. Carve the lamb and serve alongside the broccoli.

Serve with a wedge of lemon. Ingredients Recipe by 1.5kg Butterflied lamb Knuckle RANCH DRESSING (approx. 3 Knuckles) 1 cup mayonnaise MLA French fries 3/4 cup buttermilk Ranch Dressing 1/4 cup sour cream 1/2 tsp salt North LAMB Marinade 1/2 tsp black pepper 60g barbecue seasoning 1/4 tsp onion powder America 1 cup barbecue sauce 1/4 tsp garlic powder 1 cup maple syrup 1/8 tsp dried thyme 2 tsp smoked paprika 1 tbsp parsley, 1/4 cup tomato purée finely chopped 2 tbsp vegetable oil

Sweet and Smoky Butterflied Lamb Knuckle

2 2 METHOD 6 6 Lamb | 1. Preheat oven to 160°C. | 2. Place the lamb in a shallow baking 2 dish and brush with oil, then rub barbecue 2 7 seasoning into both sides of lamb. 7 3. In a small saucepan, combine the barbecue sauce, maple syrup, smoked paprika, tomato puree and oil. Heat sauce over low heat, simmering for 5 minutes. 4. Brush sauce over the lamb and barbecue or roast over low heat, basting Serves frequently and taking care not to burn marinade. If cooking over coals, wait until 6 coals are white before cooking. If roasting in an oven, allow 30 minutes per 450g. Lamb may need to be turned to brown both sides. 5. Allow lamb to rest for 10 minutes before carving.

RANCH DRESSING Combine all ingredients in a bowl and whisk until completely combined. Cover and refrigerate for 2 hours before serving.

TO • SERVE Carve lamb across the grain and plate on large sharing platter.

Surround with French fries and a side of Ranch Dressing. Ingredients METHOD 2 lamb Knuckles (500g each), Lamb butterflied to be 1 inch thick 1. In a large bowl combine the vegetable oil marinade ingredients, add the salt and black pepper, lamb and coat with the marinade. freshly ground Marinate in the fridge overnight or at room temperature for 2 hours. Marinade 2. Pre-heat oven to 200°C. 1 tbsp Dijon 3. Place a large frypan over 1/2 bunch parsley, leaves a medium-high flame. Season the picked and chopped lamb with salt and pepper, place 1 pinch chilli flakes some oil in the frypan and seal 1 pinch spice the lamb on all sides until golden or cumin brown (might need to be done 3 garlic cloves, finely chopped in batches). 1/2 cup extra virgin olive oil 4. Transfer the sealed lamb Garnish to a baking tray and roast for 12 minutes or until cooked medium. 200g baby spinach leaves, washed Rest the lamb in a warm place for 1 bunch asparagus, 10 minutes before slicing. 2cm lengths, blanched 1/2 red onion, thinly sliced salad 1/2 punnet grape tomatoes, Place the spinach, asparagus, halved red onion and tomatoes in a 100 ml lemon dressing mixing bowl. Season the salad (olive oil and lemon juice) with salt and pepper and dress with lemon dressing.

Serves 4

2 2 8 8 of | Warm Salad | 2 2 9 Pan Roasted Lamb 9 Knuckle, Spinach, Asparagus and Tomatoes

TO • SERVE Divide salad between four plates.

Thinly slice the lamb Knuckle across the grain and arrange slices over the salad.

Recipe by Damian Heads NSW C Global While the bone-in Shank Recommended looks impressive on a plate, U ITEM #5031 Flavours there is no need to be limited Cook Method T to that presentation when The lamb Shank has become developing recipes. Peeling SLOW COOK: a popular ingredient on the meat off the bone when Very little preparation is # menus across Australia cooked and wrapping it in required for this cut other 3 thanks to its economical price filo to bake, or stuffing it into than trimming any excess point and fabulous unctuous pita bread with crumbled feta fat. This piece of meat has texture and rich flavour. and chopped olives to make a good amount of connective an unctuous twist on a lamb tissue that breaks down However, it’s time to look kebab is the perfect hand in the cooking process beyond the simple Shank in held snack. contributing to the flavour Lamb Hindshank red wine jus and push it to and gelatinous texture. new heights with different Afghani uses lamb Ensure there is enough ITEM # 5031 flavour combinations in many dishes but none as liquid in the pan to keep and executions. popular as the traditional the meat from drying out. New Year’s Eve dish of Sazbi Description Braising this cut brings out Challow made from spinach, Hindshank is prepared from a Leg (Item #4800) the best in the meat with the rice and lamb Shanks. and is removed by a cut through the heel muscle connective tissue melting of the Silverside between the tibia and femur down through the sauce, Slow cook lamb Shanks bones (leg bones). thickening it and adding until the meat is literally incredible flavour. falling off the bone, then take the juicy meat shreds and Preparation OF CUT Being a full flavoured cut, put on top of torn silky pasta The Shank is frenched and tipped to a specified lamb Shank can take strong sheets to create a ragù dish. length and the cut is trimmed of excess fat. flavours such as a curry For another twist on a classic, based spices, fiery flavours pop the meat shreds into a of chilli, strong leafy herbs pie dish, top with mashed such as coriander and basil potato and make a new take 3 Ordering and purchasing information 3 0 and of course, the ubiquitous on shepherd's pie. 0 » Specify French trim (Item #5029) red wine jus. | » Heel muscle removed Lamb Shank performs | 3 » Recommended cooking method: It’s at home when paired beautifully in barley and 3 1 slow cook with sweet fruits such as root vegetable stew and 1 » Item weight range: 0.35kg dried figs, apricots or golden almost any slow cooked sultanas and some crunch lamb curry recipe will suit texture from cashew nuts or this economical lamb cut. FURTHER Consideration . This fruit and nut Shanks from the Forequarter can also be used. combination is demonstrated The Foreshank (Item #5030) is prepared from beautifully in the classic a Forequarter (Item #4972) by a cut following the Moroccan dish known as Breast and Flap end of the humerus bone. Mrouzia, where lamb Shanks Specify French trim if required. are braised for hours in mix of honey, almonds, raisins and spices. Menu

Lamb and Greek cuisine applications go hand in hand so it’s no surprise that the Shank finds its way into some Aloo Gosht (Lamb and Potato Curry) amazing Greek dishes. Olives, Lamb Mansaf (Lamb in Yoghurt Sauce) tomatoes, cinnamon, yoghurt, garlic, oregano — some of Smoked Lamb Shank Pie the quintessential ingredients Moroccan Lamb Parcels in Greek cuisine that partner with lamb perfectly. Rogan Josh Lamb Shank C Lamb Shank on Mint Mash U Sazbi Challow T Mrouzia French Trim Red Wine Braised Lamb Shanks # Lamb Shanks with Thyme and Olives 3 Ingredients METHOD Recipe by Spice Mix Lamb 1 tbsp coriander seeds 1. Pre-heat oven to 200°C. Damian Heads 2 tbsp cumin seeds 2. Toast the spices in the oven 1 tbsp fennel seeds until fragrant, toss them over 2 star anise frequently. Allow to cool, then NSW 1 cinnamon quills grind in a spice grinder and pass through a coarse sieve to remove Lamb Braise any husks. 4 lamb Shanks, hindquarter 3. Season the lamb Shanks (approx. 1.2kg in total) with salt and pepper, coat with salt and black pepper, freshly ground vegetable oil, place on a baking vegetable oil tray and roast in the hot oven for 1 medium carrot, 1cm dice 40 minutes, turning occasionally. 1 large brown onion, 1cm dice Remove and set aside. 2 garlic cloves, thinly sliced 4. Turn the oven down to 170°C. 1 long red chilli, sliced across 5. In a pan, sauté the onion, with seeds in carrot, garlic and chilli with a little 1 lemon, 5mm dice extra oil until lightly golden. 400g tin diced tomato Add the diced lemon and continue 1 tsp dried mint cooking for a minute. Add the tinned tomato, dried mint and the Harissa Sauce spice mix. Bring to the simmer 2 red capsicum and season to taste with salt. 1 tbsp dried mint 6. Place the Shanks in a braising Serves 1 tbsp ground cumin dish in which they are snug. Tip 3 garlic cloves over the tomato mix and add 4 2 long red chillies, seeds removed enough water to almost cover the 1 small lime, grated, zest and juice Shanks. Cover the dish with baking 100ml extra virgin olive oil paper, then foil to seal. Braise the salt to taste Shanks at 170°C in the oven for 3 hours or until the meat falls Garnish away from the bone. 500g parsnips, peeled 7. Lift the Shanks out of the 3 1/4 bunch watercress, leaves braising dish, place the remaining 3 2 picked and washed ingredients in a sieve to drain. 2 harissa | When cool enough to handle, shred | the meat from the lamb Shanks 3 and combine with the contents of 3 3 the sieve. Season to taste and chill. 3 (The reserved sauce can be used for another braise or as a sauce for pasta).

LAMB PARCELS Divide the lamb mixture evenly into 4 and wrap in your favourite pastry (puff, filo, brik) then bake until bubbling and golden.

Harissa 1. While the lamb Shanks are in the oven, put the capsicums in the oven and roast until blistered Moroccan and cooked. 2. Remove from oven and cover with cling film so they steam. When Lamb cool enough to handle, peel. 3. Place the roasted capsicum Parcels flesh in a blender with the remaining ingredients. Season to taste. You will have more than you need but it’s a great condiment.

TO • SERVE Place a swirl of harissa on the plate and top with lamb parcel. Add roasted parsnips and watercress. Smoked Lamb Shank Pie with Roasted Vegetables

METHOD Lamb SHANK MIXTURE VEGETABLES 1. Place lamb Shanks onto a 1. Bring to the boil a large pot cake rack inside a deep roasting and add beetroots, cooking for tray (ensuring that there is enough 20 minutes or until tender. Remove room underneath for the smoking and set aside to cool. box to fit without touching). 2. Repeat the above steps for turnips 2. Heat the smoking chips in (cooking for 5 minutes only) and carrots the smoking box over a high heat (cooking for 3 minutes only). Serves until chips produce vast amounts of smoke. Carefully place the MAKING PIES 4 chips in the bottom of the roasting 1. Season the Shank mixture with tray and seal tightly with another salt and pepper, adding parsley. tray on top. Leave to smoke for 2. Fill 4 x 15cm ovenproof ceramic 25 minutes. pie dishes. 3. Remove the smoked Shanks, 3. Lay pastry over each pie dish, season with salt and pepper then cut a hole in the centre and insert the coat in flour. 3 Shank bone into the hole. Brush each 3 4. Preheat oven to 180°C. 4 pie with the beaten yolk and bake for 4 5. In a large pan, heat oil and 12 minutes or until golden brown. | Ingredients brown Shanks evenly then leave | 4 lamb Shanks, frenched to drain on some paper towel. FINISHING VEGETABLES 3 3 2 carrots, peeled and diced 6. Once all the Shanks have been In a separate roasting pan, bring together 5 2 onions, peeled and diced evenly browned, add the onion, the beetroots, turnips and carrots, 5 3 stalks celery, diced carrot, celery, garlic, pancetta season with olive oil, sea salt and pepper. 3 garlic cloves, finely diced and herbs to the pan and cook for Roast for 8 minutes or until golden. 1 bunch baby carrots, peeled 10 minutes, stirring occasionally. and stalks removed 7. Return the Shanks to the 4 turnips, pan and add the veal stock to the peeled and quartered pan, ensuring the shanks are well 4 beetroots, peeled and quartered covered in liquid. 2 tbsp olive oil 8. Place all the ingredients into 150g pancetta, cut into lardons a roasting pan, cover and roast in 6 thyme sprigs oven for two hours (or until meat is 2 rosemary sprigs falling off the bone). 2 tbsp plain flour 9. Remove the Shanks from 750ml veal stock the liquid and allow meat to cool Recipe by 1/2 cup flat leaf parsley, enough to remove off the Shank chopped (do not discard the Shank bones). Dave 250g puff pastry 10. Bring the sauce and 2 egg yolks, whisked vegetables from the roasting pan Robertson 150g smoking chips onto the stove, simmering for metal smoking box 15 minutes until the sauce has sea salt reduced to half. Add to Shank Royal Hotel, black pepper meat mixture. Clifton Hill VIC

TO • SERVE Place pies straight from the oven onto plate and serve with side of roast vegetables. Recipe by METHOD Lamb SHANK BRAISE Pea Mint Smoky LeekS Justin Miles 1. Preheat oven to 100°C. 1. Boil a 5L pot of 1. Wash inside of leek 2. Chop onions, carrots slightly salted water. leaves removing any and leeks. 2. Have a large bucket visible dirt. Windy Point 3. Bring stock to boil. of iced water on hand. 2. Place whole leeks Restaurant 4. Add lamb Shanks 3. Place peas in a conical onto a pre heated char grill to deep oven tray, add sieve and drop into boiling or slatted barbeque and & Café vegetables, herbs and garlic. water for 60 seconds. allow each side of the leek 5. Lightly season Shanks 4. Refresh immediately to char/burn. SA 6. Cover lamb and in iced water for 4 minutes. 3. Turn each 5 minutes vegetables with stock 5. Blitz in a kitchen to ensure charring is even. and lay silicone/greaseproof processor at 5 x 1 minute 4. After 15–20 minutes paper onto surface intervals, stirring remove blackened leeks and then seal with foil. every minute. and let rest for 30 minutes. 7. Place in combi oven 6. Pick mint leaves 5. Remove leek root for 12 hours (overnight). and finely slice. and peel leaves from the 8. The following day 7. Add mint, crème top down revealing golden remove Shanks gently de menthe and season. leek stems. from tray and rest for 8. Set aside 6. Slice into even 5cm 30 minutes. and refrigerate. cylinders, coat with olive oil 9. Strain stock and chopped chives. and reduce until it MASH becomes a thick glaze, 1. Peel potatoes and skimming regularly. chop into 5cm chunks. 10. Place the caul fat 2. Place into slightly into cold water and salted cold water and Serves Ingredients separate sheeting, cut to bring to simmer, allow to 15cm squares Lamb Shank Braise simmer for 20–25 minutes 20 11. Melt 500g butter. until tender. 20 lamb Shanks Set aside. 4 onions 3. Strain and place 4 carrots 12. With gloves, pull each potato through ricer 4 leeks Shank meat from bone. or mouli. 3 1/2 bunch thyme Discard bone and tendon. 4. Boil cream and butter. 3 6 1/2 bunch rosemary 13. Spread the caul fat 5. Using a spatula 6 stalks of parsley out, form Shank meat into combine cream/butter | | 1 garlic bulb, split into half a tight ball and place in the with potato. middle of the caul fat. 3 6. Season. 3 Bring edges of the caul fat 7 10L lamb/beef stock 7 together to keep the tight To Combine : Add equal 500g caul fat ball form. Place onto quantities of pea mint and 200g salted butter greased and lined oven tray. mash together. 14. Brush each Pea Mint Mash Shank crépinette with 500g frozen peas melted butter. 1 bunch mint 15. Repeat steps until all 15ml crème de menthe Shanks are done and the 1kg large Maranca potatoes oven tray is tightly packed 150g salted butter with crépinettes. 150ml cream 16. Refrigerate for 3–4 hours. Smoky Leeks 17. Preheat oven to 185°C. Braised 10 leeks 18. Place tray into oven extra virgin olive oil for at least 15 minutes or 2 bunches of chives until Shanks are golden Lamb Shank and the caul fat has melted. salt and pepper on Pea Mint Mash with Smoky Leeks

TO • SERVE Smear a large spoon of warm pea mash onto plate. Add 3 cylinders of smoky leek. Add roasted Shank crépinette. Drizzle with reduced stock/glaze. Ingredients 10 hindquarter lamb Shanks, frenched 1/2 cup all-purpose flour 4 tbsp clarified butter 2 tbsp vegetable oil steamed basmati rice roti or pappadams mint raita cucumber salad Rogan CURRY PASTE Josh 1/2 tsp cracked black pepper 3 tsp coriander, ground 1/4 tsp cloves, ground Lamb 1 tbsp ginger, grated 2 tsp chilli powder 1 tsp cinnamon Shanks 5 cardamom pods, cracked 1 tsp cumin, ground 2 onions, finely chopped 2 tbsp vegetable oil 4 tbsp tomoato paste 4 cups stock 1 cup light cream

METHOD Recipe by Lamb 1. Preheat oven to 150°C. MLA 2. Combine flour, salt and pepper in a large plastic bag. Add Shanks to the bag a few at North a time and shake well to dust. America 3 3. Heat the butter and oil 3 8 together in a large frying pan 8 and brown the lamb Shanks a | few at a time. Place lamb Shanks | 3 into a deep sided baking dish. 3 9 9 MARINADE 1. Add all the curry paste spices, onion and oil into a food processor or mortar and pestle, and blend well until combined. In a frying pan, cook spices over a medium heat. Stir 3–4 minutes. 2. Add tomato paste and cook for a further 3–4 minutes. Stir in the chicken stock and bring to a boil.

Combining lamb and marinade 1. Pour liquid over the browned lamb Shanks and cover with a lid or several layers of foil. Place the baking dish into a preheated oven for 1 1/2 hours. Serves 2. Remove baking dish from oven and pour cream over spiced Shanks. 10 Return dish to oven and cook for another 30 minutes.

TO • SERVE Serve lamb Shanks with steamed rice, roti and sides. MEAT Introducing Thank You APPRECIATION Meat Standards To the following brilliant chefs and industry friends who were happy Australia to share their Lamb Masterpieces with the rest of us, we say thank you. Ovine – animals of the species family Ovis Aries, which includes Lamb, Hogget and Mutton. for lamb The recipes in this book are full of flavour and creativity and demonstrate that with skill and flair, a truly great dish can be made using often Category classification in Australia forgotten cuts of lamb such as the cuts that come from the lamb Leg. such as the term Ovine is based on dentition (the eruption of permanent or adult teeth). Thank you for leading the way in this red meat revolution!

Lamb Antony Henare — The Firehouse, VIC Brad LEaHy — Bluewater Grill, WA Damian Heads — Consultant Chef, NSW — Royal Hotel, Clifton Hill VIC Customer satisfaction starts Dave Robertson at the centre of the plate David Dungan — The Firehouse, VIC 0 with the quality of the lamb Glenn Flood — Alliance Catering, VIC you serve. That’s why it’s Johnny Datt — Mantra Legend Hotel , QLD A female ovine or a castrated or non-castrated male important you understand Justin Miles — Windy Point Restaurant & Café, SA ovine with a dentition range of 0 permanent (adult) how to purchase lamb that Kim Chilcott — Twin Towers Clubs & Resorts, NSW incisor teeth. These are the front teeth. In male is going to be tender and lambs there must be no sign of Secondary Sexual juicy every time. MSA Masahiko Iga — Japanese Chefs Guild, VIC Characteristics. The approximate age of lamb in graded lamb can provide Sam Burke — Alliance Catering, NSW Australian is 12 months. that confidence.

Meat Standards Australia Hogget (MSA) is an independent grading system that ensures tender, juicy lamb. The Published in AUGUST 2013 by Meat & Livestock Australia Limited © system was developed by conducting 90,000 consumer taste tests to identify the ABN 39 081 678 364 1 – 2 key factors that make for the most flavoursome, tender A female ovine or a castrated or non-castrated male and juicy lamb. ovine with 1 but no more than 2 permanent (adult) incisor teeth. A lamb becomes a hogget whenever the Lamb identified with the 1st permanent tooth appears (usually between the ages symbol has been ‘graded’ Design • MASH of 10–18 months). No evidence of Secondary Sexual to achieve the industry Characteristics must exist in males. standard for tenderness, Photographer • John Laurie juiciness and flavour. This Food Stylist • Deborah Kaloper new grading system for lamb Prop Stylist • Andy Irwin Mutton is being adopted across the PrINTING • SOUTHERN COLOUR (VIC) PTY LTD supply chain throughout Australia and the number of brands available is growing.

The supply of MSA graded lamb is growing so talk to 1 – 8 ISBN 9781925045260 your wholesaler about their A female ovine or a castrated or non-castrated male MSA lamb products. ovine with 1–8 permanent (adult) incisor teeth. Mutton is over 10 months of age or when a second permanent tooth appears. In male mutton there must be no sign of Secondary Sexual Characteristics. For more information go to: Care is taken to ensure the accuracy of the information contained in this publication. www.mla.com.au/msa However MLA cannot accept responsibility for the accuracy or completeness of or contact 1800 111 672 the information or opinions contained in the publication. You should make your own Email: msaenquiries.com.au More specific age definitions can be found at AUS-MEAT. enquiries before making decisions concerning your interests. www.ausmeat.com.au Reproduction in whole or part of this publication is prohibited without prior written consent of Meat & Livestock Australia (MLA). © 2013 40 Mount Street, North Sydney, NSW 2060 P +61 2 9463 9333 F +61 2 9463 9173 www.mla.com.au