Recipes

With a wide selection of cuts available for you to choose from for our lambs, we have created a useful guide to help explain how each cut can be used in the kitchen or bbq.

oven roast	pan-fry	shallow crumb/fry
• Leg (bone-in or boned) • Shoulder (bone-in or boned) • Rump • Eye of shortloin/backstrap • Rack • Shortloin/mid loin	• Lamb steaks • Fillet/tenderloin • Eye of shortloin/backstrap • Loin chops • Leg chops • Rump chops • French cutlets	• French cutlets • Loin chops • Forequarter chops • Rump chops
grill & char-grill	bbq	stir-fry
• Loin chops • Leg chops • Forequarter chops • Rump chops • French cutlets • Lamb steaks • Fillet/tenderloin • Eye of shortloin/backstrap	• Loin chops • Leg chops • Rump chops • Forequarter chops • French cutlets • Lamb steaks • Fillet/tenderloin • Eye of shortloin/backstrap	• Dice Slice these cuts into thin strips: o Eye of shortloin/backstrap o Fillet/tenderloin
braise & casserole
• Diced • Forequarter chops • Frenched shanks • Neck chops • Leg (bone-in or boned) • Shoulder (bone-in or boned)