racking up your profits #1

v o l u m e 1

Your guide to value-added lamb

RACKing up your profits

Published by Meat & Livestock Australia Limited

ABN 39 081 678 364

February, 2011

© Meat & Livestock Australia Limited 2011

ISBN 9781741915440

Disclaimer

Care is taken to ensure the accuracy of the information contained

in this publication, however MLA cannot accept responsibility for

the accuracy or completeness of the information or the opinions

expressed.

MLA makes no representations and to the extent permitted by law

excludes all warranties in relation to the information contained in

this publication. MLA is not liable to you or to any third party for any

losses, costs or expenses, including any direct, indirect, incidental,

consequential, special or exemplary damages or lost profit,

resulting from any use or misuse of the information contained in

this publication.

Reproduction in whole or in part of this publication is prohibited

without prior consent and acknowledgement of Meat & Livestock

Australia.

MLA State Business Development Managers

Doug Piper

Business Development Manager

NSW/ACT

0411 680 504

mailto:[email protected]

Gerard Doherty


VIC/TAS

0411 680 510


Glen Burke


QLD/NT

0411 680 507


Bill Lindsay


SA

0411 680 519


Rafael Ramirez


WA

0408 083 014


v o l u m e 1



Summer lamb recipesCaribbean Lamb Roast . . . . . . . . . . . . . . . . . . . . . . . . 24Macadamia Crusted Lamb . . . . . . . . . . . . . . . . . . . . . 25Greek Lamb Meatballs . . . . . . . . . . . . . . . . . . . . . . . . 26Korean Lamb Steaks . . . . . . . . . . . . . . . . . . . . . . . . . . 27Lamb Chevapcici . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Lamb Peperonata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Lamb Curry Swirl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30BBQ Mustard Lamb Ribs . . . . . . . . . . . . . . . . . . . . . . . 31Lemon Garlic Lamb Ribs . . . . . . . . . . . . . . . . . . . . . . 32Spanish Paprika Lamb Ribs . . . . . . . . . . . . . . . . . . . . 33Sticky Asian Lamb Ribs . . . . . . . . . . . . . . . . . . . . . . . . 34

Autumn lamb recipesAussie Lamb Burgers . . . . . . . . . . . . . . . . . . . . . . . . . 36Cajun Lamb Burger . . . . . . . . . . . . . . . . . . . . . . . . . . . 37Lamb & Veggie Burgers . . . . . . . . . . . . . . . . . . . . . . . 38Satay Lamb Burger . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Lamb and Eggplant Bake . . . . . . . . . . . . . . . . . . . . . . 40Parmesan Lamb Schnitzel . . . . . . . . . . . . . . . . . . . . . 41Marrakesh Lamb Roll . . . . . . . . . . . . . . . . . . . . . . . . . 42Mediterranean Lamb Steaks . . . . . . . . . . . . . . . . . . . 43Mongolian Lamb Stir Fry . . . . . . . . . . . . . . . . . . . . . . 44Lebanese Lamb Pizza . . . . . . . . . . . . . . . . . . . . . . . . . 45Saltimbocca Lamb Roast . . . . . . . . . . . . . . . . . . . . . . 46

Winter lamb recipesLamb Empanadas . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48Lamb, Leek & Barley Broth . . . . . . . . . . . . . . . . . . . . 49Lamb Ragu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50Lamb Rogan Josh . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51Persian Lamb Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . 52Lamb Shanks with Beans . . . . . . . . . . . . . . . . . . . . . . 53Spanish Lamb Meatballs . . . . . . . . . . . . . . . . . . . . . . . 54Winter Lamb Casserole . . . . . . . . . . . . . . . . . . . . . . . . 55

Spring lamb recipesLamb, Apricot & Date Kibbeh . . . . . . . . . . . . . . . . . . . 58Chilli & Fennel Lamb Steaks . . . . . . . . . . . . . . . . . . . 59Greek Lamb Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Malaysian Lamb Sausages . . . . . . . . . . . . . . . . . . . . 61Mexican Lamb Sausages . . . . . . . . . . . . . . . . . . . . . . 62Tunisian Lamb Sausages . . . . . . . . . . . . . . . . . . . . . . 63Lamb, Fennel & Orange Sausages . . . . . . . . . . . . . . 64Lamb, Spinach & Feta Pies . . . . . . . . . . . . . . . . . . . . . 65Lamb, Lemon & Garlic Kebabs . . . . . . . . . . . . . . . . . 66Sticky Lamb Sticks . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67Turkish Lamb Burgers . . . . . . . . . . . . . . . . . . . . . . . . . 68

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Australian Sheepmeat Industry . . . . . . . . . . . . . . . . 3–6MSA sheepmeat . . . . . . . . . . . . . . . . . . . . . . . . . . . .7–12Marketing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13–22• HowMLAcanhelpyourbusiness . . . . . . . . .13–14• MLALambcampaigns . . . . . . . . . . . . . . . . . . .14–17• Tipsforretailers . . . . . . . . . . . . . . . . . . . . . . . . .18–19• Simple,easycookingtipsforlamb . . . . . . . .20–21

Contents

v o l u m e 1


1RACKing up your profits

Introduction

We are very excited to bring RACKing up your profits – Volume 1toyou.Followingonfromthehighlysuccessful‘BEEFing up your profits’ series this new book has been designed as a must have, value-added lamb manual .

Value-addingandmerchandisingareoftentwoofthemostchallengingaspectsofretailingmeat–we’reconfidentthisguidewillassistyougetthemostoutofboth.

Each value-added idea in RACKing up your profits – Volume 1 has been created with your business in mind . Our aim is to help you improve your overall profitability, while providing morechoiceforyourcustomers.

Thebookpromotesarangeoflambcutsandwe’vetakenaseasonalapproachwiththerecipe ideas, so you’ll find it easy to choose and create value-added lamb dishes throughout the year .

Eachideafeaturesstraight-forwardinstructions,makingthemsimpletoprepareandeasytoadapttosuityourcustomer’sneeds.Aswell,eachhasnotesregardingopportunitiesforadditionalpromotionwithsaucesoreasyaccompaniments.Thebookalsofeatureshigh-quality photography, so you can quite clearly see how to present your value-added lamb product to catch your customer’s attention .

Thedemandforlambhasneverbeenhigher.In2009-10,consumerexpenditureonlambcontinuedtorise,reachingarecordhighof$2.29billion.

Itmakesgoodsensetotakeadvantageofconsumers’loveoflamb,andtakeadvantagetooofMLA’spoint-of-salematerial.OurbrightandengagingPOSaimstocatchtheconsumer’seye and help them make a decision to choose lamb .

Lambiscurrentlypromotedatthreekeytimesoftheyearinordertomaintainconsumerdemand all year round – with Australia Day, Mother’s Day and Spring now significant events in MLA’s lamb calendar . The week leading up to Australia Day is now the biggest retail sales periodforlambeachyear.

We sincerely hope RACKing up your profits – Volume 1 helps you develop new approaches to therange,presentationandpromotionoflambinyourstore.Doletusknowhowsuccessfulitisforyou...we’dlovetohearfromyou.

Best regards

Glen Feist MLA General Manager - Marketing

2

AustrAliAn sheepMeAt

industry

Au

strA

liAn

sh

eepMeA

t in

du

stry

Mongolian Lamb Stir Fry - page 44.

In Australia, sheep are produced in a wide range of climates – from the arid and semi-arid parts of the inland region to the high rainfall areas of New South Wales, Victoria, South Australia and Tasmania. The south-west corner of Western Australia is also an important sheep-producing region.

Theyarebredandraisedfromarangeoffarmenterprises–fromthespecialist sheep producer who concentrates solely on sheep production, to mixed-farmoperationsincorporatingsheep,cattleandcroppingproduction.

Duetoclimateandbreedvariations,peaklambproductionvariesfromstatetostate,providingayear-roundsupplyofqualitylambcarcases.Lambproductionisusuallyconfinedtoareasofgoodpastoralconditionsandhighrainfall.ThisincludestheslopesandtablelandsofNewSouthWalesandVictoria, south-eastern South Australia and south-west Western Australia .

Mutton and wool production, however, is spread throughout the sheep producing areas .

Sheep flockThesizeoftheAustraliansheepflockhasfluctuatedsignificantlyovertheyears in response to varying seasonal conditions, movements in wool prices andtherelativeprofitabilityofotherenterprises.

In1970thesheepflockpeakedat180millionhead,however,takingtheabovefactorsintoaccount,preliminarysheepnumbersreleasedbytheABSwere at 67 .7* million head at February 2011 .

* ABS preliminary figures, February 2011 – Australian sheep industry projections 2011, MLA.


• TheAustraliannationalsheepflockis67.7mhead(*)

• 40.9mbreedingewesone-yearandolder(*)

• MajorprimelambproductionareasincludetheNSWRiverina and wheat-sheep zone, Murray region and high rainfallareasinsouth-westVIC and eastern SA

• Majorsheepproducingareasinclude south-west WA, south-westVICandsouthernNSW

• Thesheepmeatindustryaccountsfor25%ofallfarmswithagriculturalactivity(**)

• Theareaoperatedbyfarmswithbeefcattleandlambsandsheepisaround47%ofAustralia’s land mass .

*ABS, preliminary figures as at June 2010** ABS preliminary figures, February 2011 – Australian sheep industry projections 2011, MLA.

Our national sheep flock

Australia is one of the world’s leading producers of lamb and mutton, the largest exporter of mutton and live sheep, and second largest exporter of lamb.

• Lambproductionisexpectedto lift by 7 per cent to 436,000 tonnes in 2011 .*

• Theoff-farmmeatvalueoftheAustralian sheepmeat industry is$4b

• ThegrossvalueofAustraliansheep, lamb and live sheep productionisaround$2.9b**

• Lambsandsheepcontributed7%ofthetotalfarmvalueof$41bin2009-10(ABARE,2009-10)**

• VictoriaisAustralialargestprime lamb producer (42.1%)**

• Australiaproduces8%ofthe world’s lamb and mutton supply**

*ABS preliminary figures, February 2011 – Australian sheep industry projections 2011, MLA.**MLA Fast Facts 2010 – Australia’s Sheepmeat Industry.

Australians are among the biggest consumers of lamb in the world.

On the demand side, high lamb prices have failed to suppress consumers’ appetite for Australian lamb.

• Domesticexpenditureisestimatedat$2.3bforlamband$225mformutton(MLA2009-10estimate)*

• Australiansate10.2kgoflamband1kgofmuttonperperson(carcaseweight–MLA2009-10estimate)*

• Around52%ofAustralianfreshmeatbuyerspurchaselamb(RoyMorgan2009-10)

*MLA Fast Facts 2010 – Australia’s sheepmeat industry

Production Consumption

Australian sheep distribution as at June 2010 – 67.7 million head

At a glance...

Source: ABS – preliminary estimates

14.7

0

3.6

23.9

14.4

2.0

9.1

4

The forebears of the country’s sheep flock arrived with the First Fleet.

The first sheep came to Australia with the First Fleet in 1788 . Governor Philliphadobtained29sheepfromtheCapeofGoodHopeonthevoyagetothe new colony . Along with the sheep, there were about six cows, two bulls andahandfulofgoats,pigsandpoultry.Theseanimalsrepresentedsurvival–theirprimaryrolewastohelpthenewsettlersestablishafoodsource.

Thecolonistsfoundfarmingsheepdifficult.TheconditionsherewereverydifferentfromEngland.Aswell,thecoastalgrassesaroundSydneydidnotsuitthesheeps’dietandtheclimatewashot.Thecourseofsheepfarmingchanged with two events . The first was the explorers, who on venturing into centralNSWfoundfertilelandforsheepgrazing.

ThesecondeventwasthearrivaloftheMerinobreedofsheep.Thehardybreedthrived,itswoolsupportingthefledglingcolonywhileitsmeatkeptthemfed.Bytheendofthe1830s,duetoanexcitingsuccessionofexplorations and settlements, the sheep industry had been established in every colony .

History


MLA’s Sheep Industry Projections – February 2011The sheepmeat industry is expected to experience a year characterised by a welcome improvement in seasonal conditions, rebuilding intentions, relatively high prices, limited world supplies and strong demand, particularly abroad .

Sheep numbers and lamb productionPreliminary estimates released by the AustralianBureauofStatistics(ABS)indicatethattheAustraliansheepflockasat June 30 2010 totalled 67 .7 million head . TherapidreductionintheflockinthefiveyearstoJune2010resultedfromthemassiveturnoffofMerinowethersandMerino breeding ewes, as wool returns were relatively poor compared with other commodities, especially crops .

Lamb supply should improve steadily overthelongerterm,astheflockrebuildsslowly,theproportionofmeatbreedewesexpandsandalargerproportionofMerinoewesarejoinedforslaughterlambproduction .

Lamb slaughter in 2011 is expected to increase by 7 per cent year-on-year to 20 .2 million . The increase is the combinedresultoftheshifttoprimelamb production in recent years and the exceptional seasonal conditions .

Supply

Lamb prices are expected to remain historically high, but ease fromtherecordlevelsofearly2011 once supplies lift – a result ofthemovementofresourcesinto prime lamb production and exceptional seasonal conditions in 2010, which led to a substantial increase in lambs born and retentions,boostingflocknumbersheading into 2011 .

The2percentforecastliftinflocknumbers in 2010-2011 is a result oftheexpectedhighlambmarkingrates due to the season, and strong restocker demand and ewe lamb retentions in 2010 . In 2011, this will enable producers to increase both sheepandlambturnoff.

Australian lamb production is on track to lift in 2011 to 436,000 tonnes, up 7 per cent .

Demand

Australia’s lamb consumption is set to rise again in 2011, increasing by 7 per cent to 236,000 tonnes .

In 2011, the high Australian dollar isexpectedtobeoffsetbystrongexport demand and lower global lamb supplies, with exports forecasttorise7percenttp167,000 tonnes shipped weight (swt).

Mutton exports are predicted to recover by 12 per cent to 111,000 tonnes swt .

Prices

Healthyprofitsformostprimelamb producers were predicted as near insatiable demand in some markets, matched with tight global supplies, should see the maintenanceofhighsaleyardandover-the-hooks prices .

Onthesheepfront,saleyard,liveexport and over-the-hooks prices are expected to post new highs as sheepturn-offdeclinesandMiddleEastern demand remains strong .

Australian sheep and lamb numbers

millionhead(31Marchto1999;30Junefrom2000)lamb

slaughterlamb

productioncaracse weights

lamb exports

Year Australia 000 head tonnes cwt kg/head000 tonnes

swt

1999 115 .38 1998-99 16079 .2 312069 19 .41 84932

2000 118 .55 1999-00 17557 .1 347322 19 .77 99376

2001 110 .93 2000-01 18628 .5 367432 19 .72 114715

2002 106 .17 2001-02 17400 .2 347947 20 .00 108961

2003 99 .25 2002-03 16869 .8 329407 19 .53 97877

2004 101 .29 2003-04 16561 .8 341449 20 .59 112434

2005 101 .13 2004-05 17330 .6 354291 20 .40 123060

2006 91 .03 2005-06 18665 .6 381838 20 .45 143296

2007 85 .71 2006-07 20158 .3 412585 20 .47 150244

2008 76 .94 2007-08 20529 .4 428388 20 .81 162568

2009 72 .74 2008-09 20394 .7 415867 20 .35 155822

2010 67 .70 2009-10 19478 .0 412536 21 .20 156971

Source: MLA / cwt - carcase weight / swt - shipped weight

Source: MLA – Australian sheep industry projections 2011

6

MeAt stAndArds AustrAliA

(MSA®) SheepMeAt

MsA

Caribbean Lamb Roast – page 24.

Meat Standards Australia (MSA®) is a world leading meat grading system for beef and sheepmeat, based on extensive consumer research. AllbeefandsheepmeatgradedundertheMSAprogramhasmetstrictcriteriatoensureitmeetsconsumerexpectationsfortenderness,juicinessandflavour,andislabelledaccordingtoarecommendedcookingmethod. In2000,MLAwiththesupportofresearchpartnersandtheindustry,designedaSheepmeatEatingQuality(SMEQ)researchprogramtodefinebestpracticeproceduresthroughtheidentificationofcriticalcontrolpointsforsheepmeateatingquality.Thisresearchcoveredallaspectsofthesupplychainonbehalfofproducers,processors,retailersandfoodserviceoperators .

Consumer taste panels were conducted with over 45,000 consumer taste testsoflambandsheepmeatcompleted.Thetestsrequiredconsumerstoscoresamplesbasedontenderness,likingofflavour,juicinessandoverall liking . Consumers also scored products into eating quality grades as unsatisfactory,good,everydayorbetterthaneverydayeatingquality. As a result MLA developed the MSA sheepmeat program to monitor and improveproductqualityandmatchcustomerrequirementsforlambandsheepmeatinapracticalandcost-effectiveway.


• Addvaluetothesheepmeatcomponentofyourbusinessthroughvalue-adding .

• Increasemealoptionswhilereducingcosts.

• Improveyourconsumers’eatingexperienceandsatisfaction.

• Implementcut-by-cookandmealoccasioncabinetlayouts –makingiteasierforyourconsumerstopurchase.

Visit www.msagrading.comformoreinformation.

What can MSA do for your business?

MSA sheepmeat is a supply chain management program designed to improvetheeatingqualityofallsheepmeatcategories(lamb,hoggetandmutton).

• MSAsheepmeatstandardsarecreatedfromtheanalysisof45,000consumertestresults,combiningtenderness,juiciness,flavourandoverall liking scores .

• MSAsheepmeatlabelsadvisethecorrectcookingmethodforeverycutofsheepmeatandguaranteesaneatingqualityresult.

At a glance...what is MSA sheepmeat

“Meat Standards Australia is the worlds only consumer-based eating quality grading system.”

8

At a glance – factors affecting MSA sheepmeat

ThekeyfactorsaffectingMSAsheepmeatinclude:

Production

• Breed: Merino and Merino-crosses require more carefulhandlingpre-slaughtermanagementtoreduceeffectsassociatedwithstress.

• Sheep age: lamb remains the premium product and has the best sheepmeat eating quality when comparinglike-for-like.Somecutsofhoggetandmuttonalsoshowpotentialforhigheatingquality.

• Finishing: Cross bred lambs should be gaining at least100g/dayfortwoweekspriortoconsignment.Merinosandanimalswithgreaterthan50%Merinocontentrequireatleast150grams/dayfortwoweeks prior to consignment .

• Sheep carcase class: Minimum weight requirements are ≥ 16kg hot standard carcase weight(HSCW)forsucker(milkfedlamb)and≥18kgHSCWforallweanedlambs,hoggetandmutton.

• Pre-slaughter handling: Sheep and lambs are susceptible to pre-slaughter stress, which must be minimised where possible .

Processing

• Lairage: Access to water should be available during on-farmcurfewandlairage.

• Ultimate pH: The temperature at which carcases enterrigor(pH6)cansignificantlyaffectmeatqualityandtherateofcarcasepHandtemperaturedeclineis measured to determine optimum eating quality .

• Carcase hanging: Alternative hanging methods tothetraditionalcarcaseprocessofsuspendedby the Achilles tendon can improve eating quality performance.“Tenderstretch”hanging,involvessheep carcases being suspended by the pelvic bone andasaresultanumberofmusclesareheldinastretched position .

• Ageing:Theageingrateofthecarcaseisdependenton chilling rates and storage temperatures . Factors includingthepHwindowandhangmethodalsohave an impact on how well the carcase will age in relation to eating quality .

• QA systems: A documented quality system in place toensureconformancetoMSAstandards.

• Lot & carcase identification: Verification between lotIDandindividualcarcaseIDisrequiredfortraceback and verification purposes .

“The MSA sheepmeat program is based on a supply chain approach, with all sectors required to contribute to improving the overall eating quality of lamb and sheepmeat.”


L e g e N D

BBQ/grill Slow cook/Casserole

Stir-fry Pan-fryOven Roast

➊

➋➌

➍

➎

➏

➐

➑

➒

➐

LAMB

Shank Lamb drumstick

➐ Lamb Shank

➏ Square Cut ShoulderForequarter chop Boned and

rolled shoulderEasy carve

shoulder roast

Forequarter rack (4 rib)

➑ LambNeckNeck chop

Best neck chop

Neck fillet roast/rib eye roast

➊ Lamb LegEasy carve leg roast

Mini roast

Leg (tunnel boned) Leg bone in

Lamb steaks (round or topside)

Chump chop Lamb rump denuded

➋ Lamb Chump

Fillet/tenderloin

➌ Lamb Tenderloin

Boned and rolled loin roast

Loin chop Eye of shortloin/backstrap

➍ Lamb Shortloin

Frenched cutlet Frenched rack of lamb (8 rib)

➎ Lamb Rack

Party ribs

➒ Lamb Breast & Flap

Diced lamb

➓ Lamb OtherLamb mince

Lamb stir-fry strips

Australian lamb cuts

10

Cooking method labels used in MSA sheepmeat

Collectiveresearchprovidedthefollowingcookingrecommendations.Theserecommendationsmayprovideaninitialbasisforproductlabellingandrecommendation.Thechancesofdisappointmentcanbesignificantlyreducedwhenappropriatecooking methods are applied .

Casserole or Slow cook

Cuts displaying this cooking method should be cooked in sauce or gravyonlowheatfortwo hours . The product is prepared in 20mm cubes .

grill (BBQ/pan-fry)

Loins, rumps and tenderloins displaying eitherofthesesymbolsaresuitableforcookingina pan, grill or BBQ .

Roast

Cuts displaying this symbolaresuitableforroasting in a moderate oven(180°C).Accuratecooking is best determined using a meat thermometer .

Internal temperatures shouldbeasfollowsforthedifferentdegreesofdoneness:

• Rare35°C

• Mediumrare45°C

• Medium55°C

• Mediumwell65°C

• Welldone75°C

Once the roast has been removedfromtheovenallowtorestfor10minutes .

Stir-fry

Products that are displayed with this symbol are prepared into strips and should be approximately 10mm in width and depth, and approximately 75mm in length .

The consumer guarantee

MSAproductisguaranteed.IfaconsumerpurchasesMSAproductandcooksitaslabelled,itisguaranteedtoprovideanacceptable eating quality standard .

Formoreinformationwww.msagrading.com or 1800 111 672

“Eating quality is of paramount importance to red meat consumers...attributes such as flavour, juiciness and tenderness are top of the mind.”


Saltimbocca Lamb Roast - page 46 .

12

MArketing lAMb

MA

rk

eting

lA

Mb

Macadamia Crusted Lamb - page 25.

We’re here to help

Toencourageimprovementofyourbusiness,MLA’sTrademarketingteamworkscloselywithyoutoprovideknowledgeandtoolsintheareaofredmeat presentation, value-adding range, quality, promotions and product innovations . Our state-based Business Development Managers work to provideyouwiththebestassistanceandsupport,createdspecificallyforyour business .

Want to give your business an unfair advantage? Join the Red Meat Networking Club

Retailbutchersareambassadorsfortheredmeatindustryevery day, given their crucial link in the domestic success ofredmeat,andthat’swhyMLAdevelopedtheRedMeatNetworkingClub(RMNC)–www.acutabove.net.au

TheRMNCisdesignedtohelpbutchersliftstandardsandincreaseprofessionalism,productivityandprofitabilityaswellasraisethebarintermsofinnovation,qualityandbest practise within their shops .

Members are encouraged to network and share product, merchandising, and value adding ideas with each other . Asapartoftheclub,self-fundededucationaltoursareconductedannually.Thetoursfocusonidentifyinginnovative solutions to common business problems anddevelopingpositiveambassadorsfortheredmeatindustry .


WHEREVER YOU’RE FROM,

AUSTRALIA DAY

How to capture attention with our eye-catching POS

Upliftthelookofyourstorebyusingthepoint-of-sale material that MLA provides . It’s at the retail outlet that the final purchase decision is made by the consumer,soitmakessensetousebright,colourfulandengagingpoint-of-sale(POS)materialtocatchattention .

MLA works closely with its retailers to provide POS material to help maximise purchases. The bottom line is POS can help increase your sales, so why not make use of it!

How to use POS material effectively

• POSisonlyeffectiveifit’sondisplay(andlookingitsbest).Itneedstobedisplayedwell(hungproperly,notdog-earedorfaded).

• Makeitappropriate.Makesurematerialisrelevanttotheseasonandtimeofyear(ieAustraliaDay,Mothers’ Day, Spring, Winter, Easter, Christmas or evenValentine’sday).

• Makeitstandout–placeitinaprominentposition.

• POSalsoneedstobechangedregularlytoavoiditfadingintothebackground.

• TakeadvantageofanyadditionalPOSlikerecipeleaflets,freemagazinesetc.Anddon’tleavetheselyingaround(flatdownonthecounter).Useplasticbrochure holders to display and encourage your customerstotakeacopy(ortheholderprovidedinyourPOSkit).

MLAregularlysendsfreePOSmaterialtoretailbutcherstosupportthemarketingofredmeat.Ifyou’renotreceivingthismaterial,calltheMLA hotline on 1800 550 018 to order .

‘We love our Lamb’ campaigns

The‘WeloveourLamb’campaignhasnowbeenrunningforover10years.Whilethecampaignhaslookedquitedifferentfromyeartoyear,ithasconsistentlycreatedimpact with its tongue-in-cheek manner .

TV, radio, magazine, online and shopping centre advertising,aswellasPRactivitiesformpartofthiscampaign.Arangeofpointofsalematerialincludingposters, recipe brochures and wobblers have been developedforretailerstoencourageconsumerstoenjoymore lamb at these key times .

More lamb cooking tips, hints and recipescanbefoundbyvisiting www.themainmeal.com.au

It’s at the butchershop that the final purchase decision is made by the consumer, so our bright, colourfulandengagingpoint-of-salematerialaimsto catch the consumer’s eye and help them make a decision to choose lamb .

Call MLA on 1800 550 018toregisterforyourfreePOS today .

IT’S WHATEVERYONE’S

Spring 2010

Mother’s Day 2010

Australia Day 2011

Surprise Mum with a

on Mother’s DayLamb Roast

14

We love our Lamb – Australia Day campaign

MLA’s Australia Day lamb promotions have been encouraging consumers to eat lamb on our national day since 2000 . Since 2005, sharp talking, straight shooting, Australian identitySamKekovichhasfeaturedinthisiconiccampaignthatattractsmillionsofdollarsworthofmediaattentioneach year and has made the week leading up to Australia Daythebiggestretailsalesperiodoftheyearforlamb. Takeadvantageofthishighconsumerdemandperiodforlamb each year by putting up the POS, stocking up on lamb and extending your lamb product range . Why not try the Aussie Lamb burgers on page 36 – easy toprepareandsellnextAustraliaday(andperfectforbarbecuecooking).


AUSTRALIA DAY

LAMBASSADOR.COM.AU


AUSTRALIA DAY


AUSTRALIA DAY

LAMBASSADOR.COM.AU

LAMBASSADOR.COM.AU


AUSTRALIA DAY


We love our Lamb – Mother’s Day

RoastsarethefeaturemealfortheMother’s Day Lamb campaign . This wasdevelopedfromconsumerresearch that showed younger familiesarenotmaintainingthetraditionsoftheirparentsbyregularlysitting down to a lamb roast . The Mother’s Day Lamb campaign aims to get lamb roasts back onto the contemporary cooking radar .

The 2010 television commercial showed Sam Kekovich playing theroleofhisyoungernephew,encouraging consumers to show their mums they care by cooking her a delicious lamb roast on Mother’s Day .

Surprise Mum with a


LMB1298_MOTHERS_DAY_A2_Type6.indd 2 2/3/10 12:36:15 PM

Surprise Mum with a


LMB1298_MOTHERS_DAY_A2_Type6.indd 1 2/3/10 12:36:13 PM

The Mother’s Day campaign included aconsumereducationalfocusviaPOS, PR activities and post-it notes onthecoversofThe Sydney Morning Herald and The Age newspapers highlighting how easy it is to cook a lambroast.Servesoflamborlambroasts increased by three per cent to 22 .25 million over the promotional period .

Whynotmakeiteasierforyourcustomers to cook delicious lamb on Mother’s Day with some roast valued added ideas such as the Macadamia CrustedLamb(p.25),SaltimboccaLambRoast(p.46)orPersianLambRoast(p.52)?

16

‘We love our Lamb in Spring’ campaign

The 2010 Spring lamb campaign encouraged Australians to enjoy delicious, juicy, tender lamb during spring . This campaign showcased springfashionwithatwist,provingthat there are two things that are reallyhotinspring–fashionandlamb .

Springistheperfecttimetorefreshyour meat cabinet and store with new lamb POS and products . As the weather is getting warmer it’s the perfecttimetoselllambbarbecueproducts such as Chilli and Fennel LambSteaks(p.59),flavouredLambsausages(p.61-64)orLemon&GarlicKebabs(p.66).


Positioning your value-added lamb:

• Keepthedisplaycabinetorganised and uncluttered .

• Startoutwithasmallselectionon display, we suggest three at maximum . You can then gauge how each value-added lamb meal is received and build supply fromdemand.

• It’sbetternottohavevastamountsofvalue-addedproductondisplay(customerstendto think it’s not popular and a slowmover),andlikewisedon’thave just one or two serves on display .

• Trytokeepthevalue-addedofferingsinthesamespaceinthe cabinet .

• It’sagoodideatoconsiderascheduleofmealssodifferentmeals appear every day .

• Itmightsoundobvious,butmake sure the glass is regularly cleanedinsideandout(cleaningtheinsidewhenmeatisoutofthecabinet).

get your meat team on board:

• Emphasizegood,old-fashionedcustomer service .

- Somecustomerscanfeeloverwhelmed or intimated when it comes to choosing meat.Yourstaffshouldbepreparedtoofferadvice,onbest cuts and best cooking methods, on portion sizes (helpthemworkouthowmuchthey’llneed),andoffersomemoneysavingalternativestocutsifitsuits.

• Value-addedproductknowledgeand enthusiasm .

- Makesureyourstaffarewellversed and ready to provide hints, tips and preparation instructions with your value-added meals . It’s important that they know what ingredients are used, so they can let customers know the mealsaremadewithfreshingredients .

Add on sales by:

• Runningpromotionsaroundapopularmeal–forexample,buya‘lambroast’togointhedrawforafoodhamperorthelatestRMNCnetworkingoffer.

• Setupworkingrelationshipswith the greengrocer, baker and independent bottle shop . Bounce ideasoffeachotherastohowyou can sell meal solutions to your customers . For example, placeabagofchoppedstir-fryvegetableswithlambstir-frystrips and oyster or plum sauce in the counter as a meal solution foryourcustomers.

Check list... get customers walking in your door

• Drawincustomerstoyourstore,POSisoneofthemosteffectiveandefficientpromotionalmaterialsyoucanhave,displayitboldly.

• Providevalue-addedmealswithrealappealforyourspecificclientele.Ifyourareahasalotofschool-agechildren,customerswilllikekidfriendlymealofferings–likeminilambmeatballs,lambburgersandlambstir-frystrips.Ifitscouplessmallerofferingswithmorevarietywillbethewaytogo.

• Showcustomersthatyourvalue-addeddishesareeasytocookandthattheytastedeliciousbygivingasmallcookingdemonstrationandtasting.Ifthesmelldoesn’tgetthemin,theofferofafreetastetestwill!

• Supportthetastingwithadiscountifyoubuy,nothingbeatsthelureofsomethingthat’slessexpensiveforalimitedamountoftime.

• Talktoyourcustomers,makeasuggestionofwhatyouthinktheywouldliketotry,suggestwaysthemealscanbeserved.Pointoutifavalued-addedmealiscosteffectiveoverotherchoices.

• Takethetime–4to6pmisoftenthetimewhencustomerscomeinlookingforaquick,easymealtotakehomeforthefamily.Bepreparedtomakesuggestions and give advice on what they could use .

Our research shows home cooks are more likely to prepare meals fromscratchonSaturdays,Sundays and Tuesdays, and least likelyonThursdays.Tryofferingvalue-added lamb roasts like our Persianlambroast(slowroastedlambstuffedwithcouscousanddates)orourtastySaltimboccalambroastfortheweekends.Orsomething like our Satay lamb burgers, or Korean inspired lamb steaks on weeknights .

‘Thursday night special’

18

What’s cooking... see just what home cooks are serving up for dinner

Ourrecentresearchshowsthatredmeatmealsmakeuphalfthenation’stopten dinner dishes . The report titled *Last Night’s Dinner provides MLA with a betterunderstandingofwhathomecooksareservingfordinner,andwhatdrives their meal time decisions .

A snapshot of Last Night’s Dinner

We are cooking and eating dinner at home

Australians are staying in, with more than 7 out of 10 meals prepared and cooked at home.

We love fresh and familiar meals

The dishes Australians wanted to cook on certain nights of the week reflected traditional eating patterns – roasts on a Sunday, spaghetti bolognaise and stir-fries on weeknights.

Meal selection is not always about cost

Meal time decisions are driven by convenience and taste, as well as nutritional value over price tag.

Dinner-time is seen as the best opportunity to ensure the family is eating well.

Women still do most of the cooking

But men are demonstrating a willingness to be more involved in the process. However, they are more likely to receive help and prepare fewer vegetables.

On average, meal preparers spend just over an hour preparing and cooking the main meal

Easy, familiar and convenient meals are favoured, especially on weekdays. On weekends, when people are generally more relaxed and less hurried, more time is spent considering and preparing what they will have for dinner.

Meal preparers are more likely to prepare meals from scratch on Saturdays, Sundays and Tuesdays and least likely on Thursdays

Most meal preparers only start to plan what they will have for dinner on any given night in the middle of the same day.

Only Monday and Sunday main meals receive more time and attention, with Sunday dinner traditionally being an occasion for the family to gather together for a special meal like a roast.

* ‘What’s for Dinner?’ Australia’s main meal. The Clever Stuff Research & Analytics The study, conducted over one week in May 2009 surveyed 1,421 people about the dinner meal they ate last night. The sample represented 1,007 meals prepared in the home and 414 meals eaten outside the home.


Simple, easy cooking tips for lamb

How to cook a lamb roast

1 . Preheat the oven . Differentlambroastsrequiredifferenttemperaturesandcookingtimes(seeourchartbelow).Ifyoulikeyoucanseasonthelambroastwithsaltandpepperandanyflavourings.

2 . Roastfortheestimatedtime. Checkfordonenessjustbeforetheestimatedtimeisup.

3. Allowthelambroasttorestbeforeserving. Coverroastlooselywithfoilandrestitfor10-15minutesbeforecarving.

Your choices for a lamb roast:

Lamb leg or shoulder (bone-in), easy carve lamb leg or shoulder

Cook at 180ºC Rare20–25 minutes per 500g

Medium25–30 minutesper 500g

Well done30–35 minutesper 500g

Lamb topside mini roast, lamb rump or lamb round

Cook at 220ºC Rare15–20 minutes per 500g

Medium20–25 minutes per 500g

Well done25–30 minutes per 500g

Rack of lamb Cook at 200ºC Rare20–25 minutes total regardlessofweight

Medium30–35 minutes total regardlessofweight

Well done40–45 minutes total regardlessofweight

Macadamia Crusted Lamb - page 25 .

Greek Lamb Roast - page 60 . Lamb, Leek & Barley Broth - page 49 .

Marrakesh Lamb Roll - page 42 .

20

easy steps to perfectly barbecued lamb

Somecutsoflambarebettersuitedtobarbecuing.Trybarbecuinglambcutlets,loinchops,eyeofloin/backstrap,tenderloin/fillet,andlambsteaks(round,legortopside).

1. Lightlybrushthelambwithoil(thisstopsitstickingtothehotplate).

2. Preheatthebarbecuetohotbeforeaddingthelamb.Themeatshouldsizzleas it hits the heat .

3. Turnthelambonceonly(themoreyouturnthetougheritgets).Letthelambcook on one side until moisture appears, then turn .

4. Learnhowtotellwhenyourlambisdone.Pressthecentreofthelambwitheitherthebackofyourtongsorfingertip.Rareissoftwhenpressed,mediumis springy and well done is very firm .

5. Keepthelambjuicy,tenderandtastybyallowingittorestbeforeserving.Placeinawarmplaceandcoverlooselywithfoilfor2to4minutes.

easy steps to the perfect lamb stir-fry

Uselambstir-frystripsorprepareyourownfromeyeofshortloin/backstrap,fillet/tenderloin, round/knuckle and topside . Team lamb with hoisin sauce, black bean, sesame oil, star anise, or a little hot bean paste . Lamb combines well with soy sauce, oyster sauce, sweet chilli and fish sauce .

1. Cutmeatacrossthegrainintostripsofeventhickness.Coatthemeatinoilinsteadofaddingoiltothewokorpan.

2. Ensurethewokishotbeforeyoubegintocookmeatorvegetables.Itshouldbehotenoughtoevaporateabeadofwateroncontact.

3. Cookmeatinsmallbatches(about250g).Whenyouaddthemeattothewok,workfromtheoutersidetothecentre,whereitwillbehottest.

4 . Set meat aside and return to the wok with sauces once the vegetables are cooked.Stir-fryonlytocombine–donotreheatmeatfortoolongoritwilltoughen .

Simple steps for casserole lamb dishes

Dicedlambforequarter,forequarterchops,shanks,frenchedshanks,neckchops,lambtopside,leg(bone-in),shoulder(bone-in),easycarve(legorshoulderboneout),bonedandrolledshoulderorleg.

1. Coatthemeatwithoilratherthanaddingoiltothepan;itreducestheamountofoilyouneedandhelpsthemeatbrownwell.

2 . Brown meat in small batches . Keep the pan at medium high heat, which helps the meat to brown evenly rather than stew or burn in the pan . Remove meatfrompan,addtheliquidandbringliquidtotheboil.

3. Reducetheheattolow,sotheliquidisatsimmeringpointbeforereturningthe browned meat to the pan . This ensures the meat’s tenderness .

4 . Check that the dish simmers gently during cooking . Stir occasionally and adjusttheheatifneeded.Asimmeriswhensmallamountsoftinybubblesoccasionallyrisetothesurfaceofthecookingliquid.

Mongolian Lamb Stir Fry - page 44 .

Winter Lamb Casserole - page 55 .

Chilli & Fennel Lamb Steaks – page 59 .


Sticky Asian Lamb Ribs - page 34 .

22

suMMer

suM

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Greek Lamb Meatballs – page 26.

s u m m e r

Caribbean Lamb roast

PreParation:• Scorebladewithslits5mmdeepand25mmapart.

• Combineremainingingredients.Pouroverblades,rubbingintoslits.

retail Presentation:DisplayinfoilcontainersreadyforovenorkettleBBQ.

Consumer instruCtions:• Preheatfanforced*ovento180°C.Cookroastinroastingdishfor30minutesoruntilcookedtodesireddoneness.

• Removelamb.Coverlooselywithfoiltokeepwarm.Restfor10minutesbeforecarvingagainstthegrain.

serving suggestion: Servewithfreshpineapplesalsa.

Promotional oPPortunities: DisplayforsaleasroastorkettleBBQsolution.

ingredient Description 1 unit 2 units 4 units 10 units 20 units

Lambblade+ 300geach 600g 1.2kg 2.4kg 6kg 12kg

chilliflakes dry 1g 2g 4g 10g 20g

oliveoil 40ml 80ml 200ml 400ml 800ml

limejuice 40ml 80ml 200ml 400ml 800ml

coriander coarselychopped 40g 80g 200g 400g 800g

serves 4 8 16 40 80

A light summer roast perfect for serving with a delicious salad.

recipe notes:

+ Lamb blade includes oyster blade and chuck tender.

* if using a conventional oven, you may need to increase temperature or allow additional cooking time.

24

PreParation:• Blendmacadamias,withbreadandthymeinbowlofafoodprocessor,untilfinecrumbsareformed.Addpepper.

• Placerackmeatsideup.Spreadthinlywithmustardandpresscrustonfirmly.

retail Presentation:Displayontrayscrustsideup.Useextrathymesprigstogarnish.

Consumer instruCtions:• Preheatfanforcedovento180°C*.Cookrackscrustsideupfor30minutes.

• Removefromovenandcoverlooselywithfoil.Standfor10minutes.

serving suggestion: Servewithovenroastedcherrytomatoes.


Lambshoulderrack 4ribfrenchedapproximately400geach

800g 1.6kg 3.2kg 8kg 16kg

macadamias 25g 50g 100g 250g 500g

bread freshwhite 25g 50g 100g 250g 500g

thymeleaves fresh 2.5g 5g 10g 25g 50g

pepper blackcracked 1g 2g 4g 10g 20g

mustard wholegrain 25g 50g 100g 250g 500g

serves 4 8 16 40 80

A delicious succulent roast with distinctly Australian flavour.

maCadamia Crusted Lamb

recipe notes:


25raCKing up your profits

GreeK Lamb meatbaLLs

PreParation:• Combinelamb,lemon,oregano,garlic,parsley,breadcrumbsandhaloumi.

• Workallingredientstogetheruntilwellbound.Rollintosmallballs,approximately60geach.

retail Presentation:Displayontrayswithfreshlemonwedges.

Consumer instruCtions:• Heat20mloilinlargefryingpanovermoderatelyhighheat.Addmeatballs.Cookfor15minutestossinginthepanuntilevenlybrownedandcookedthrough.

serving suggestion: ServewithGreeksaladandfreshlemonwedges.

Promotional oPPortunities: SellwithtubsofGreeksalad.


Lambmince 85cl 600g 1.2kg 2.4kg 6kg 12kg

lemonzest finelygrated 5g 10g 20g 50g 100g

oregano driedleaves 0.5g 1g 2g 5g 10g

garlic crushed 10g 20g 40g 100g 200g

flatleafparsley finelychopped 10g 20g 40g 100g 200g

breadcrumbs dried 50g 100g 200g 500g 1kg

haloumi coarselygrated 50g 100g 200g 500g 1kg

makes 12 24 48 120 240

serves 3perserve 4 8 16 40 80

These tasty meatballs with the tang of fresh lemon will add zest to your summer lunch.

recipe notes:

- Once cooked, these meatballs can be chilled and added to your picnic basket.

- If fresh lemon zest is not available substitute with ½ quantity of lemon pepper.

26

PreParation:• Arrangelambsteaks,carrotsandspringonionsindeeptray.

• Pourovercombinedsoy,kecapmanis,sesameoilandsesameseeds.

retail Presentation:Displayindeeptrays.

Consumer instruCtions:• HeatflatBBQplateorlargeheavybasedfryingpanoverhighheat.Removesteaksfrommarinadeandcookfor2minutesoneachside,untilbrowned.

• Removefromheat.Keepwarm.Addremainingmarinadetopanandcookstirringfor3minutes.Servesteakswithcookedmarinade.

serving suggestion: Servewithsteamedlonggrainrice.

Promotional oPPortunities: Sellwithpacksofrice.


Lamblegsteaks 10mmthickness 600g 1.2kg 2.4kg 6kg 12kg

carrot 2mmx2mmthinsticks,50mmlong

100g 200g 400g 1kg 2kg

springonions 50mmlengths,cutinto2mmstrips

50g 100g 200g 500g 1kg

soysauce light 40ml 80ml 160ml 400ml 800ml

kecapmanis 40ml 80ml 160ml 400ml 800ml

sesameoil 5ml 10ml 20ml 40ml 80ml

sesameseeds 5g 10g 20g 50g 100g

serves 4 8 16 40 80

A tasty meal in a flash!

Korean Lamb steaKs27raCKing up your profits

Lamb CevapCiCi

PreParation:• Combineallingredients.Formintoflatpatties30mmwidex70mmlongx15mmthick.

• Approximately50gperportion.

retail Presentation:Displayintrays.

Consumer instruCtions:PreheatBBQorgrillpanovermoderatelyhighheat.Cookcevapcicifor4-5minutesoneachside.

serving suggestion: Servewithmint,tomatoandcucumbersaladandadollopofnaturalyoghurt.

Promotional oPPortunities: Sellwithtubsofyoghurtortzatziki.




paprika sweet 5g 10g 20g 50g 100g

cumin ground 5g 10g 20g 50g 100g

mixedspice ground 2g 4g 8g 20g 40g

cayennepepper ground 2g 4g 8g 20g 40g


makes 50gportions 12 24 48 120 240


Spicy little sausages to liven up your BBQ.

recipe notes:

- Cayenne pepper is a very hot spice - take care not to overdo it.

28

PreParation:Combinelamb,chilli,garlicandoil.Addcapsicum,onionandtomatoes.Pileontrayorinlargebowl.

retail Presentation:Displayondeeptrayorinlargebowl.

Consumer instruCtions:• Heatlargewokorfryingpanoverhighheat.Cooklambin300-400gbatchesfor3-4minutes,stirringuntilbrowned.Removeeachbatchasitcooks.

• Add¾cupdicedtomatoes,1tablespoonbalsamicvinegarand2teaspoonssugartopan.Reduceheatandsimmerfor3minutes.Returnlambtopan.Stirthroughsauceandserveimmediatelywithcookedpasta.

serving suggestion: Servewithpasta.

Promotional oPPortunities: Sellwithpacksofpastaornoodlesforacompletemealsolution.


Lambleg strips70mmx20mmx6mm

600g 1.2kg 2.4kg 6kg 12kg

mediumredchilli slicedfinely 5g 10g 20g 50g 100g



colouredcapsicum 2mmwidestrips 200g 400g 800g 2kg 4kg

brownonion 5mmwedges 100g 200g 400g 1kg 2kg

cherrytomatoes halved 100g 200g 400g 1kg 2kg

serves 4 8 16 40 80

Easy lamb stir-fry that the whole family will love!

Lamb peperonata

recipe notes:

- Using different coloured capsicums will add brightness to your cabinet. E.g. combine red, green and yellow capsicum strips.


PreParation:• Combinelamb,breadcrumbs,currypowder,peas,carrot,andginger.Mixwelltogether.Sprayfoilpiedishlightlywithoil.

• Cutsheetofpastryinhalf.Place2rectanglesofpastrysidebysidewithshortedgesslightlyoverlapping,toformalongrectangleapproximately120mmx480mm.

• Usingasausagefiller,rolllambintoalongsausage20mmdiameter,placealonglongedgeofpastryandrollcarefullytofullyenclosefilling.

• Beginningatoneend,gentlyrollpastrytoformaspiral.Placeinpreparedfoilpiedish.Brushwitheggglazeandsprinklewithextracurrypowder.

retail Presentation:Displayinfoiltraysreadytobake.

Consumer instruCtions:• Preheatfanforced*ovento200°C.

• Bakeswirlinfoilpiedishonbakingtrayfor30minutesuntilpastryisgoldenbrownandfillingcookedthrough.

serving suggestion: Servecutintowedges,accompaniedwithyourfavouritechutney.Deliciouswarmorcold.

Promotional oPPortunities: Idealtopromoteduringthepicnicseason.


lambmince 85cl 600g 1.2kg 2.4kg 6kg 12kg

breadcrumbs dried 60g 120g 240g 600g 1.2kg

currypowder hotmadras 10g 20g 40g 100g 200g

babypeas frozen 100g 200g 400g 1kg 2kg

carrot grated 100g 200g 400g 1kg 2kg

ginger grated 10g 20g 40g 100g 200g

puffpastry sheets250x250mm 2 4 8 20 40

foilpiedish 140mmdiameterx30mmdeep

2 4 8 20 40

eggglaze 10ml 20ml 40ml 100ml 200ml

makes 2 4 8 20 40

serves 8 16 32 80 160

Lamb filled pastry twist delicious hot or cold!

Lamb Curry swirL

recipe notes:


30

PreParation:• Prepareribsandfrenchtheendsofeachbonetoapproximately10mm.Scoremeat.

• Combineallmarinadeingredients.Spreadovermeatysideoflambribs.

retail Presentation:Displayontraysmeatsideup.

Consumer instruCtions:• PreheatBBQtomoderatelyhighheat.

• Cooklambribsfor5minutesoneachside,untilwellbrownedandcookedthrough.Removetowarmplate.Coverlooselywithfoilandrestfor5minutesbeforeserving.

serving suggestion: Servewithcornandroastedtomatosalad.

Promotional oPPortunities: DisplayduringthesummerBBQseason.


Lambpartyribs 8rib,frenchedapproximately300geach

600g 1.2kg 2.4kg 6kg 12kg

tomatosauce 50ml 100ml 200ml 500ml 1L

Worcestershiresauce 5ml 10ml 20ml 50ml 100ml

sugar brown 20g 40g 80g 200g 400g

mustard wholegrain 50g 100g 200g 500g 1kg

serves 2 4 8 20 40

This great Aussie BBQ marinade will have everyone coming back for more!

bbQ mustard Lamb ribs

recipe notes:

- Try this marinade with steaks or skewers. Cooking instructions will vary as follows.

- 25mm steaks - 3 minutes on each side. Remove to warm plate. Cover loosely with foil and rest for 5 minutes before serving.

- Lamb leg skewers - 10-12 minutes, turning to cook all sides evenly. Cover loosely with foil and rest for 5 minutes before serving.

- Wrap bones in foil before cooking to prevent from burning on BBQ.


Lemon GarLiC Lamb ribs



retail Presentation:Displayontraysmeatsideup.



serving suggestion: Seasonwithsalttotaste.ServewithGreekstylesalad.



Lambpartyribs 8rib,frenchedapprox.300geach

600g 1.2kg 2.4kg 6kg 12kg

lemonzest finelygrated 2.5g 5g 10g 25g 50g

pepper crackedblack 1g 2g 4g 10g 20g


parsley finelychopped 20g 40g 80g 200g 400g


serves 2 4 8 20 40

The light lemony flavour of these ribs is perfect for a summer BBQ!

recipe notes:

- Try this marinade with steaks or skewers. Cooking instructions will vary as follows:

- 25mm steaks – 3 minutes on each side. Remove to warm plate. Cover loosely with foil and rest for 5 minutes before serving.

- Lamb leg skewers – 10–12 minutes, turning to cook all sides evenly. Cover loosely with foil and rest for 5 minutes before serving.

- Wrap bones in foil before cooking to prevent from burning on BBQ.

32

spanish papriKa Lamb ribs



retail Presentation:Displayontraysmeatsideup,sprinkledwithextraoreganoleaves.



serving suggestion: Servewithroastedsweetpotatoandmushrooms.


ingredients Description 1 unit 2 units 4 units 10 units 20 units


600g 1.2kg 2.4kg 6kg 12kg

tomatosauce 50ml 100ml 200ml 500ml 1L

oregano driedleaves 0.5g 1g 2g 5g 10g

paprika smoked 2g 4g 8g 20g 40g

chilli chopped 5g 10g 20g 50g 100g


serves 2 4 8 20 40

These Spanish ribs will have your guests dancing with delight!

recipe notes:




– Wrap bones in foil before cooking to prevent from burning on BBQ.




retail Presentation:Displayontraysmeatsideup,sprinkledwithextrasesameseeds.

Consumer instruCtions:• PreheatBBQtomoderatelyhighheat,


serving suggestion: ServewithAsiangreens.




600g 1.2kg 2.4kg 6kg 12kg

honey 50g 100g 200g 500g 1kg

hoisinsauce 50g 100g 200g 500g 1kg

Chinesefivespice 1g 2g 4g 10g 20g

sesameseeds optional 2g 4g 8g 20g 40g

serves 2 4 8 20 40

Try these tasty ribs at your next BBQ, they’ll be a hit with the entire family!

stiCKy asian Lamb ribs

recipe notes:




– Wrap bones in foil before cooking to prevent from burning on BBQ.

34

AutuMn

Au

tuM

n

Cajun Lamb Burger – page 37.

a u t u m n

PreParation:• Combinelamb,breadcrumbs,parsleyandcheese.Mixtogetherwell.

• Forminto120gflatpattiesapproximately100mmdiameterand10mmthick.

retail Presentation:Displayontraysseparatedwithmeatpaper.

Consumer instruCtions:• PreheatBBQonhighheatsetting.Reducetolow.

• Cookburgersfor5-6minutesoneachside,pressingdownwithaflatBBQspatula,untilbrownedandwellcookedthrough.

serving suggestion: Serveindamperrollwithshreddedlettuce,slicedtomato,slicedbeetroot,friedonionslicesandtomatosauce.

Promotional oPPortunities: Sellwithpacksofdamperrolls.

DisplayforAustraliaDayBBQseason.



breadcrumbs dried 30g 60g 120g 300g 600g

parsley choppedcoarsely 20g 40g 80g 200g 400g

cheese tastycheddar,shredded 100g 200g 400g 1kg 2kg

makes 6 12 24 60 120

Cheeseburger with a difference!

aussie Lamb burGer36

Cajun Lamb burGer

PreParation:• Combineallingredients.Forminto120gflatpattiesapproximately100mmdiameterand10mmthick.

retail Presentation:Displaywithsprigsoffreshthyme.



serving suggestion: Servewithrocketsaladandfreshyoghurtsauce.

Promotional oPPortunities: Sellwithpacksofburgerrolls.


Lambmince 85cl 650g 1.3kg 2.6kg 6.5kg 13kg

breadcrumbs dried 60g 120g 240g 600g 1.2kg


paprika hot 0.5g 1g 2g 5g 10g

cayennepepper 0.5g 1g 2g 5g 10g

thyme freshleaves 5g 10g 20g 50g 100g


makes 6 12 24 60 120

Lamb burgers with a hint of Cajun spice to liven up the BBQ!


PreParation:• Combineallingredientsandmixtogetherwell.


retail Presentation:Displayontrayswithsprigsoffreshrosemary.



serving suggestion: Serveintoastedbreadrollwithroastedcherrytomatoes,saladandaioli.

Promotional oPPortunities: Sellwithpacksofburgerrolls.


Lambmince 85cl 650g 1.3kg 2.6kg 6.5kg 13kg


carrot grated 120g 240g 480g 1.2kg 2.4kg

zuchinni grated 120g 240g 480g 1.2kg 2.4kg

rosemary fresh,chopped 10g 20g 40g 100g 200g

makes 8 16 32 80 160

A great way to add veggies to your family meals!

Lamb & veGGie burGer38

PreParation:• Blendpeanuts,chilli,coconutmilk,turmericandcumininfoodprocessoruntilathickchunkypasteisformed.Addtolambwithbreadcrumbsandcoriander.Mixtogetherwell.


retail Presentation:Displaywithsnowpeasprouts.



serving suggestion: Servewithcarrot,capsicumandsnowpeasproutsalad.Freshpineappleontheside.

Promotional oPPortunities: Sellwithpacksofroti.




coriander choppedcoarsely 10g 20g 40g 100g 200g

peanuts roasted 200g 400g 800g 2kg 4kg

redchilli crushed 30g 60g 120g 300g 600g

coconutmilk light 100g 200g 400g 1kg 2kg

turmeric ground 1g 2g 4g 10g 20g


makes 8 16 32 80 160

Deliciously different burgers!

satay Lamb burGer39raCKing up your profits

Lamb & eGGpLant baKe

PreParation:• Cuteggplantsinhalflengthways.

• Usingasmallknife,scoopoutfleshleaving5mmonskintoformashell.Reservehalfofeggplantfleshandchopcoarsely.Sprinkleshellswithsaltandstandcutsidedownonpapertowelfor20minutestodrain.Sprinklechoppedeggplantwithsaltandstandonpapertoweltodrain.Wipealleggplantwellanddrywithpapertowel.Sprinkleinsideshellswithbreadcrumbsandtosschoppedeggplantincrumbs.

• Combinelamb,choppedeggplant,chilli,tomato,ricottaandoregano.

• Dividefillingbackintoeggplantshells.Ensuringthatallfleshiscovered.

• Sprinkleliberallywithparmesancheese.

retail Presentation:• Displayontraysgarnishedwithfreshoreganosprigs.

Consumer instruCtions:• Heatfanforcedovento160°C.*

• Placeeggplantsinshallowovenproofdish.Bakefor40minutesuntileggplantbeginstocollapseandfillingiscookedthrough.

serving suggestion: Servewithsalad.

Promotional oPPortunities: Promoteasaquickmealsolution.


Lambmince 85cl 300g 600g 1.2kg 3kg 6kg

eggplants 200geach 2 4 8 20 40

chilli chopped 10g 20g 40g 100g 200g

tomatopassata 250g 500g 1kg 2.5kg 5kg

freshricotta 150g 300g 600g 1.5kg 3kg


oreganoleaves dried 0.5g 1g 2g 5g 10g

parmesancheese shredded 50g 100g 200g 500g 1kg

serves 4 8 16 40 80

Aubergine halved and filled with luscious lamb and ricotta filling ready to bake.

recipe notes:

- Use small to medium sized eggplant as these are sweeter when cooked and give good portion size. 150g to 200g each is an ideal size.

- This filling could also be used to fill large zucchini. Half lengthways and proceed as above.

- This product is best prepared on the day of sale due to the use of fresh ricotta.

- It is important to use fresh ricotta as ricotta found in tubs will have too much moisture.


40

PreParation:• Laylambsteaksflatonboardandflattenwithmeatmalletto3mmthickness.

• Combinebreadcrumbs,parmesanandparsley.Placeonflattray.

• Tosslambinflourtolightlycoat.

• Passthrougheggwash.

• Dipbothsidesincrumbmixturepressingonfirmly.

retail Presentation:Displayonflattrays.

Consumer instruCtions:• Heat20mloilinlargefryingpanovermoderatelyhighheat.

• Cookschnitzelsfor2-3minutesoneachsideuntilgoldenbrown.

• Drainonabsorbentpaper.

serving suggestion: Serve2schnitzelsperperson,withsaladandawedgeoffreshlemon.

Promotional oPPortunities: Suitabletodisplayallyearround.


Lambleg–topside,knuckle,silverside

6mmthickbutterflysteaks

600g 1.2kg 2.4kg 6kg 12kg

flour plain 70g 140g 280g 700g 1.4kg

eggwash 150ml 300ml 600ml 1.5L 3L

breadcrumbs dried 100g 200g 400g 1kg 2kg

parmesan shredded 50g 100g 200g 500g 1kg

parsley finelychopped 5g 10g 20g 50g 100g

serves 4 8 16 40 80

This delicious lamb schnitzel with a hint of parmesan is the perfect dish for autumn entertaining.

parmesan Lamb sChnitzeL41raCKing up your profits

marraKesh Lamb roLL

PreParation:• Combinelamb,onion,breadcrumbs,cumin,garlic,spice,coriander,currants,apricotsandorangejuice.Kneadtogetherwelltobindallingredients.

• Rollintosausagesapproximately50mmdiameterx250mmlong.

• Placelambonlongedgeofpastrysheet.Rollpastrytoenclosefilling,trimminganyexcesspastryfromtheedge.Repeatwithremainingpastryandlamb.

• Brushwitheggwash.Sprinklewithsaltflakesandcrackedpepper.Cutrollsinhalf.

retail Presentation:Displayontrayslinedwithbakingpaper.


• Placelambrollsonoventraylinedwithbakingpaper.Bakefor20minutesuntilpastryisgoldenbrownandcrispandlambiscookedthrough.

serving suggestion: Servewithfruitchutney.

Promotional oPPortunities: Idealtodisplayasapicnicidea.

ingredient Description 1 unit 2 units 4 units 10 units 20 unitsLambmince 85cl 600g 1.2kg 2.4kg 6kg 12kgbrownonion finelychopped 100g 200g 400g 1kg 2kgbreadcrumbs dried 50g 100g 200g 500g 1kgcumin ground 2g 4g 8g 20g 40ggarlic crushed 20g 40g 80g 200g 400gmixedspice 1g 2g 4g 10g 20gcoriander finelychopped 20g 40g 80g 200g 400gcurrrants 100g 200g 400g 1kg 2kgdriedapricots finelychopped 100g 200g 400g 1kg 2kgorangejuice 40ml 80ml 160ml 400ml 800mlpuffpastry 250mmsquare 2 4 8 20 40eggs beaten 20ml 40ml 80ml 200ml 400mlsaltflakes 1g 2g 4g 10g 20gblackpepper cracked 1g 2g 4g 10g 20gserves 4 8 16 40 80

Delicious lamb rolls with a hint of the Middle East.

recipe notes:

- If using commercial puff pastry, roll lamb into sausages approximately 50mm diameter and cut into lengths to match width of pastry.


42

PreParation:• Combineoil,pepper,oregano,andorange.

• Placesteaksonflattrayandpourovermarinade.

retail Presentation:Displayinshallowtrays.Garnishwithfreshsprigsoforegano.

Consumer instruCtions:• Heatlargenon-stickfryingpanovermoderatelyhighheat.

• Cooklambsteaksfor3minutesoneachside,untilwellbrowned.Removetowarmplateandcoverlooselywithfoiltokeepwarm.

serving suggestion: Servewithfennel,orange,oliveandparsleysalad.

Promotional oPPortunities: Idealforallseasons.

alternative lamb Cuts:Lambtopside,knuckle,orrump.


Lamblegsteaks 25mmthick 600g 1.2kg 2.4kg 6kg 12kg

blackpepper cracked 2g 4g 8g 20g 40g


orangezest finelygrated 4g 8g 16g 40g 80g

oreganoleaves dried 0.5g 1g 2g 5g 10g

serves 4 8 16 40 80

Tender juicy lamb steaks with the flavor of oregano and orange.

mediterranean Lamb steaKs43raCKing up your profits

monGoLian Lamb stir Fry

PreParation:• Combineallingredients.

retail Presentation:Displayindeeptrays.

Consumer instruCtions:• Heatlargenon-stickwokorfryingpantohighheat.

• Cooklambin400gbatches,stirringfor4minutes.Removeeachbatchascooked.Repeatwithremaininglamb.

serving suggestion: Servewithsteamedlonggrainrice.

Promotional oPPortunities: Sellwithpacksofriceforacompletemealsolution.


Lambleg flatstrips70x20x2mm 600g 1.2kg 2.4kg 6kg 12kg

redcapsicum 10mmwidestrips 200g 400g 800g 2kg 4kg

springonions 50mmlengths 100g 200g 400g 1kg 2kg

redchilli choppedfinely 10g 20g 40g 100g 200g



soysauce light 20ml 40ml 80ml 200ml 400ml

oystersauce 20ml 40ml 80ml 200ml 400ml


serves 4 8 16 40 80

Quick and delicious stir-fry sure to please the entire family.

recipe notes:

- When preparing vegetables for stir-fry make sure that they are cut to an even size which will cook in the same time as the lamb strips.

44

PreParation:• Combinemince,onion,parsley,sumacandthyme.

• Spreadpizzabaseswithtomatopaste.

• Topwithcrumbledlambmixture.

• Sprinklewithpinenuts.

retail Presentation:Displayontraysonsmallsquaresofbakingpaper.


• Placepizzaonbakingtraylinedwithbakingpaper.Bakefor15-20minutesuntilbaseiscrispandlambiswellcooked.

serving suggestion: Servedrizzledwithpomegranatemolasses.

Promotional oPPortunities: Sellwithbottlesofpomegranatemolasses.



brownonion chopped 150g 300g 600g 1.5kg 3kg

parsley flatleaf,chopped 20g 40g 80g 200g 400g

tomatopaste 80g 160g 320g 800g 1.6kg

sumac 5g 10g 20g 50g 100g

thyme driedleaves 1g 2g 4g 10g 20g

pinenuts 40g 80g 160g 400g 800g

pizzabases 12cmdiameter 8 16 32 80 160

serves 8 16 32 80 160

Little lamb pizza ideal for a quick after-school snack or delicious lunch!

Lebanese Lamb pizza

recipe notes:



saLtimboCCa Lamb roast

PreParation:• Combinebutter,lemon,chives,choppedsage,pepperandgarlic.Spoonintopipingbagwith10mmdiameternozzle.

• Cutslitintopoflambrump,70mmlongand25mmdeep.Pipebutterintoslit(approximately15g).

• Wrapinverythinlyslicedprosciutto.Topeachwithawholesageleaf.

retail Presentation:Displayontraysorinfoilcontainers,readytobake.


• Placeroast,uncovered,indeeproastingpan.Bakefor30-35minutesuntillambiscookedthrough.Removefromoven,coverlooselywithfoilandrestfor10minutes.

• Carveintothickslicesagainstthegrain.

serving suggestion: Servewithcreamymashedpotatoesandsteamedgreenvegetables.Topwithjuicesfromroastingdish.

Promotional oPPortunities: Sellwithpacksofvegetables,readytocook.


LambRump 200gLambrumpdenuded^

800g 1.6kg 3.2kg 8kg 16kg

butter softened 50g 100g 200g 500g 1kg

lemonjuice 2.5g 5g 10g 25g 50g

chives choppedfinely 2.5g 5g 10g 25g 50g

sageleaves choppedfinely 2.5g 5g 10g 25g 50g

pepper crackedblack 0.25g 0.5g 1g 2.5g 5g

garlic crushed 2.5g 5g 10g 25g 50g

prosciutto thinlysliced 80g 160g 320g 800g 1.6kg

sageleaves whole,extra 4 8 16 40 80

serves 4 8 16 40 80

A tasty lamb roast, providing its own delicious sauce to serve.

recipe notes:

^ Alternatively you could use kernel of lamb chump.


46

Winter

Win

ter

Lamb Shanks with Beans – page 53.

w i n t e r

PreParation:• Combinelambmince,onion,olives,garlic,parmesan,breadcrumbsandparsley.

• Cutpastryinto8cmrounds.Topeachroundwithapproximately15glambfilling.

• Moistenedgeofpastry,foldoverandpressedgesgentlywithforktoseal.

• Piercetopswithfork.

• Placeinsinglelayerontrayslinedwithbakingpaper.

retail Presentation:Displayontrayslinedwithbakingpaper.

Consumer instruCtions:• Preheatfanforced*ovento200°C.

• Placeempanadaonbakingtray,linedwithbakingpaper.Brushwitheggglazeandbakefor15minutesuntilgoldenbrownandcookedthrough.

serving suggestion: Servewithhotsoup.

Promotional oPPortunities: Sellwithyourownsoupmixforacompletemealsolution.



brownonion finelychopped 100g 200g 400g 1kg 2kg

blackolives finelychopped 100g 200g 400g 1kg 2kg


parmesancheese shredded 50g 100g 200g 500g 1kg



puffpastrysheets 250mmx250mm 6 12 24 60 120

eggglaze 20ml 40ml 80ml 200ml 400ml

makes 54 108 216 540 1080

Tasty little lamb pastries. Perfect to serve with soup on a cold wintery day.

Lamb empanadas

recipe notes:

- These pastries are ideal to freeze for later sale. They can be sold frozen to ensure customer transports them safely. They will be ready to bake by the time the customer gets home.


48

Lamb, LeeK & barLey broth

PreParation:• Combineallingredients.

• Seal1.8kgmixtureinlargebag.

retail Presentation:Displaybagsofingredientsreadytotakehomeandcook.

Consumer instruCtions:• Place1.8kgsoupmixintolargeslowcooker.Add8cupswater.

• Coverandcookonlowsettingfor7hoursuntilsoupisthickandlambisfallingapart.

• Seasontotastewithsaltandfreshlycrackedblackpepper.

serving suggestion: Servewithfreshlychoppedparsleyandhotbutteredtoast.

Promotional oPPortunities: Vacuumpackin1.8kgbatchesandsellasaready-to-cookmealpack.Justaddwater.


Lambshoulder 25mmcubes 600g 1.2kg 2.4kg 6kg 12kg

carrots,peeled 15mmcubes 400g 800g 1.6kg 4kg 8kg

celery sliced 200g 400g 800g 2kg 4kg

leeks+ sliced 300g 600g 1.2kg 3kg 4kg

pearlbarley 100g 200g 400g 1kg 2kg

splitgreenpeas 100g 200g 400g 1kg 2kg

redlentils 75g 150g 300g 750g 1.5kg

vegetablestockpowder^ 30g 60g 120g 300g 600g

serves 8 16 32 80 160

This rich broth is a complete meal. Ideal for those cold winter nights by the fire!

recipe notes:

^ Check the instructions on your stock powder. The one used for testing this recipe required 30g of stock powder to make 2 litres of stock. As strengths of vegetable stock powder may vary you may need to adjust the quantity of powder used accordingly.

+ Leeks can be quite sandy. Make sure you wash them well after slicing to prevent adding grit to the mixture.


PreParation:Combineallingredients.

retail Presentation:Displaypackedin1.2kgpacksreadytocook.

Consumer instruCtions:

slow Cooker:• Place1.2kglambraguintobowlofslowcooker.Add250mlredwineorstock.

• Cookonlowsettingfor8hoursuntilmeatisverytender.(Highsettingfor4hours).

oven:Preheatfanforced*ovento140°C*.Place1.2kglambraguincoveredcasseroledish.Add250mlredwineorstockandcookfor4hoursuntillambisverytender.

serving suggestion: Servewithhotpastaandfreshlyshavedparmesancheese.

Promotional oPPortunities: Sellwithpacksofpastaforacompletemealsolution.



brownonion wedges 150g 300g 600g 1.5kg 3kg

leanbacon chopped 100g 200g 400g 1kg 2kg

buttonmushrooms sliced 100g 200g 400g 1kg 2kg


freshrosemary leaves 5g 10g 20g 50g 100g

tomatopassata 300ml 600ml 1.2L 3L 6L

serves 4 8 16 40 80

No time to cook? Simply place this in your slow cooker in the morning and your delicious dinner will be ready. Effortless!

Lamb raGu

recipe notes:


50

Lamb roGan josh

PreParation:• Combinelambandcurrypaste.Addremainingingredientsandmixwell.

retail Presentation:Displaypackedin1.7kgportionsreadytocook.Placebayleavesontopforpresentation.


slow Cooker:• Place1.7kglambroganjoshintobowlofslowcooker.Cookonlowsettingfor8hoursuntillambisverytender.(Highsettingfor4hours).

• Foldin100gbabyspinachjustbeforeserving.(optional)

oven:Preheatfanforced*ovento160°C.Place1.7kglambroganjoshincoveredcasseroledishandcookfor3hoursuntillambistender.

serving suggestion: Servewithsteamedbasmatirice.

Promotional oPPortunities: Sellwithpacksofbabyspinachorbasmatiriceforacompletemealsolution.



currypaste Roganjosh 150g 300g 600g 1.5kg 3kg

brownonion wedges 100g 200g 400g 1kg 2kg

babypotatoes halved 400g 800g 1.6kg 4kg 8kg

tomatoes canned,diced 400g 800g 1.6kg 4kg 8kg

bayleaves dry 2 4 8 20 40

serves 4 8 16 40 80

Delicious slow cooked curry to tempt the fussiest eaters.

recipe notes:

- If rogan josh curry paste is not available substitute a mild curry paste.



PreParation:• Soakcouscousinorangejuicefor20minutesoruntilallliquidisabsorbed.

• Addchoppeddates,mint,onionandorangezest.

• Openoutlambroast.Fillwithcouscous.(90-100g).Rollandtie.Securewithstringorfoodgradebands.

retail Presentation:Displayinfoiltraysreadytobake.

Consumer instruCtions:• Preheatfanforced*ovento160°C.Seasonroastwithsaltandpeppertotaste.

• Heat20mloilinheavybasedfryingpanovermoderatelyhighheat.Searroastonallsidesfor5minutesoruntilevenlybrowned.

• Placeroastincoveredroastingdish.Add40mlorangejuice.

• Roastfor1½hoursuntiltender.

serving suggestion: Servesliced,withroastvegetables.Pouroverpanjuices.

Promotional oPPortunities: Sellwithpacksofvegetables.


Lambshoulder neckfilletroast400–500geach

1kg 2kg 4kg 10kg 20kg

couscous instantdried 50g 100g 200g 500g 1kg

orangejuice 60ml 120ml 240ml 600ml 1.2L

dates finelychopped 25g 50g 100g 250g 500g

mint finelychopped 5g 10g 20g 50g 100g

brownonion finelychopped 50g 100g 200g 500g 1kg

orangezest finelygrated 1g 2g 4g 10g 20g

redchilli dryflakes 0.25g 0.5g 1g 25g 50g

serves 8 16 32 80 160

Slow roasted lamb stuffed with cous cous and dates.

persian Lamb roast

recipe notes:

- Add thick chunks of carrot to the roasting dish for a complete meal.

- For a larger family roast, try tying 2 neck fillet roasts or 2 lamb blades together with this seasoning.

- Also delicious sliced when cold.


52

Lamb shanKs with beans

PreParation:• Tossshanksingravymixandcombinewithonion,garlic,carrots,celeryandbeans.

• Pourovertomatoesandaddbayleaves.

retail Presentation:Displayinfoiltrayorvacuumpackforconvenience.


oven:• Preheatfanforcedovento140°C.

• Tipcontentsofvacuumbagintoanovenproofcasserole.Coverandbakefor3hours.Stirandreturntoovenforfurther1houroruntillambistenderandfallingoffthebone.

slow Cooker:• Tipcontentsintoslowcooker.Setonlowandcookfor10-12hoursorhighfor4-6hours.

serving suggestion:Servewithcreamymashedpotatoandasprinklingofchoppedparsley.

Promotional oPPortunities:Idealtodisplayasawarmingwintercasserole.


Lambshanks hindorforeshank,frenched

4 8 16 40 80

gravymix 10g 20g 40g 100g 200g



carrots 2cmpieces 300g 600g 1.2kg 3kg 6kg

celery 2cmpieces 100g 200g 400g 1kg 2kg

cannellinibeans canneddrained 240g 480g 960g 2.4kg 4.8kg


bayleaves dried 2 4 8 20 40

serves 4 8 16 40 80

This hearty winter braise cooks slowly. Pop it in the oven it’s effortless!


PreParation:• Combinelamb,breadcrumbs,parmesan,garlicandpaprika.Rollintoballsapproximately45geach.

• Placelayerofonionandcapsicuminbaseofeachfoilcontainer.Topwith8meatballspercontainer.Pouroverpastasauce(250mlpercontainer),andtopwitholives.

retail Presentation:Displayinfoilcontainersreadytobake.

Consumer instruCtions:Preheatfanforced*ovento180°C.PlaceSpanishlambmeatballsonbakingtrayandbake,uncovered,for30minutesuntillambisbrownedandcookedthrough.

serving suggestion: Servewithhotbutteredrisoni.

Promotional oPPortunities: Sellwithpacksofrisoni.



breadcrumbs dried 50g 100g 200g 500g 1kg

parmesan shredded 50g 100g 200g 500g 1kg


paprika smoked 5g 10g 20g 50g 100g


redcapsicum 7mmstrips 100g 200g 400g 1kg 2kg

tomatopastasauce 500ml 1L 2L 5L 10L

splitgreenolives 100g 200g 400g 1kg 2kg

foilcontainers 3cupcapacity 2 4 8 20 40

serves 4 8 16 40 80

Lovely saucy meatballs to snuggle up with on a cold winter’s night!

spanish Lamb meatbaLLs

recipe notes:

- If split green olives are not available substitute halved stuffed green olives.


54

winter Lamb CasseroLe

PreParation:• Combinelamb,onions,carrotandpotatoes.

• Pourovercombinedtomatoes,vinegar,mustardandsugar.Topwiththymesprigs.

retail Presentation:Displayinvacuumbagsorfoilcontainersreadytocook.(1.5kgportionwillserve4.)


oven:• Preheatfanforced*ovento160°C.

• Placelambcasseroleindeepovenproofdish.Coverandbakefor3hoursuntillambisverytenderandsaucehasthickened.

slow Cooker:• Placelambcasseroleinbowlofslowcookerandcookonlowsettingfor8hours.(Highsetting4hours).

serving suggestion: Servewithsteamedgreenvegetables.

Promotional oPPortunities: Sellpackedin1.5kglotsreadytocook.

alternative lamb Cuts:Thisrecipeisalsosuitableforshanks,cubesorwholesmallroaste.g.neckfillet.


Lambshoulder forequarterchops 600g 1.2kg 2.4kg 6kg 12kg

carrot thickdiagonalslices 200g 400g 800g 2kg 4kg


babypotatoes halved 400g 800g 1.6kg 4kg 8kg

freshthymesprigs 4 8 16 40 80


balsamicvinegar 10ml 20ml 40ml 100ml 200ml

wholegrainmustard 30g 60g 120g 300g 600g

brownsugar 20g 40g 80g 200g 400g

serves 4 8 16 40 50

Tender cubes of lamb marinated in tomato and mustard and ready to cook.

recipe notes:



WinterLambCasserole–p55

spring

sprin

g

Chilli & Fennel Lamb Steaks – page 59.

s P r i n g

PreParation:• Soakcrackedwheatinboilingwaterfor30minutesuntilallliquidisabsorbed.Chillwell.

• Combineapricots,dates,corianderandchillisauce.Divideinto25gportions.

• Combinelambandcrackedwheat.Kneadtogethertobindwell.

• Dividelambinto100gportions.Formintoaflatpattyandplaceaportionoffillingonlambpatty.Bringedgesofpattyuptocompletelyenclosefilling.Rolluptoformaballandpinchedgestomakeafootballshape.Repeatwithremaininglambandfilling.

retail Presentation:Displayontrayswithsomefreshdatesandapricots.


• Placekibbehonbakingtraylinedwithbakingpaper.Bakefor25minutesuntilgoldenbrownandwellcooked.

serving suggestion: Servewithgrilledflatbreadandsalad.



crackedwheat coarse 90g 180g 360g 900g 1.8kg

water boiling 120ml 240ml 480ml 1.2L 2.4L

dried,apricots finelychopped 50g 100g 200g 500g 1kg

dates finelychopped 100g 200g 400g 1kg 2kg

coriander finelychopped 20g 40g 80g 200g 400g

chillisauce sweet 40ml 80ml 160ml 400ml 800ml


Easy to cook lamb kibbeh, with a surprising burst of flavour!

Lamb, apriCot & date Kibbeh

recipe notes:

- Diced dates and apricots are available to reduce preparation time.


58

ChiLLi & FenneL Lamb steaKs

PreParation:• Useamortarandpestleorspicegrindertocoarselycrushfennelseeds.Addchilliandcuminandpounduntilwellcombined.

• Brushlambsteakslightlywithoil.Spreadspicemixonflattray.Dipbothsidesofsteaksintospicemixandpressfirmlytoprovideanevencoating.

retail Presentation:Displayontrays.Garnishwithfreshchilli.

Consumer instruCtions:• HeatBBQorgrillpanoverhighheat.Reduceheattomediumandcooklambsteaksfor3-4minutesoneachside.

• Removetowarmplate.Coverlooselywithfoilandstandfor5minutes.

serving suggestion: Servewithorange,parsleyandradishsalad.

Promotional oPPortunities:• DisplayduringtheBBQseason.


Lamblegrump,topsideorknuckle

steaks20-25mmthickness

600g 1.2kg 2.4kg 6kg 12kg

chilliflakes dried 4g 8g 16g 40g 80g

cuminseeds ground 8g 16g 32g 80g 160g

fennelseeds whole 8g 16g 32g 80g 160g

oliveoil extravirgin 20ml 40ml 80ml 200ml 400ml

serves 4 8 16 40 80

Tender succulent lamb steaks with a zing!


PreParation:• Combineoil,garlic,lemon,rosemary,pepperandoregano.

• Scoreundersideoflamblegtodepthof5mm.Rubhalfofmarinadewellintolambgettingitintothescoredslits.

• Turnandrubremainingmarinadeintoskin/fatsideofleg.

retail Presentation:Displayonshallowtraysorplaceinfoilbakingtrays.


bbQ• HeatBBQtomoderatelyhighheat.

• Cooklambfor5-6minutesoneachside,scoredsidefirst,untilsearedwell.

• Reduceheattolow.Coverandcookfurther25-30minutesuntilcookedthrough.

• Removetowarmplate.Coverlooselywithfoil.Standfor10minutesbeforecarving.

oven• Preheatovento180°C.*

• Cooklambfor30-40minutesuntilcookedthrough.

• Removetowarmplate.Coverlooselywithfoil.Standfor10minutesbeforecarving.

serving suggestion: ServeslicedonflatbreadwithGreekstylesaladofcucumber,romatomatoes,redonionandbabyspinach.DrizzlewithGreekstyleyoghurt.

Promotional oPPortunities: Foracompletemealsolution,sellwithpacksofflatbreadandtubsofGreeksalad.

alternative lamb Cuts:Trywithwholelambblade.


Lambleg butterfly 1.2kg 2.4kg 4.8kg 12kg 24kg

oliveoil extravirgin 40ml 80ml 160ml 400ml 800ml

freshgarlic crushed 10g 20g 40g 100g 200g

lemonzest finelygrated 5g 10g 20g 50g 100g

freshrosemaryleaves chopped 5g 10g 20g 50g 100g


freshoreganoleaves 2.5g 5g 10g 25g 50g

serves 8 16 32 80 160

Turn your next BBQ into a fun occasion by carving this delicious lamb roast and allowing your guests assemble their own wraps!

GreeK Lamb roast

recipe notes:

- if you do not have a roasting lid on your BBQ. Cover lamb with foil to keep the heat in or remove to preheated oven.


60

maLaysian Lamb sausaGes

PreParation:• Combineallingredients.Fillintosausagecasings.

retail Presentation:Displayontrays.

Consumer instruCtions:• HeatBBQorfryingpanonlowtomoderateheat.Cooksausagesfor15minutes,turningfrequentlytobrownevenly.

serving suggestion: • Servewithcucumberandtomatosaladandfreshlime.

Promotional oPPortunities: • IdealtodisplayduringspringBBQseason.


Lambmince 85cl 1kg 2kg 5kg 10kg 20kg

neutralbasedsausagepremix

100g 200g 500g 1kg 2kg

water 230ml 460ml 1.15L 2.3L 4.6L

redchilli chopped 20g 40g 100g 200g 400g



turmeric ground 4g 8g 20g 40g 80g


sausagecasings 32mmdiameter

Just a hint of Malaysian curry in these delicious sausages!

recipe notes:

- Use a neutral based sausage premix such as ‘Rice Sausage Meal’ or ‘Gourmet Starter’, or ask your ingredient supplier to suggest an alternative.


PreParation:• Combineallingredients.Fillintosausagecasings.


Consumer instruCtions:• HeatBBQorfryingpanonlowtomoderateheat.

• Cooksausagesfor15minutes,turningfrequentlytobrownevenly.

serving suggestion: Servewithavocadoandtomatosaladandbakedtortillawedges.





100g 200g 500g 1kg 2kg

water 230ml 460ml 1.15L 2.3L 4.6L



paprika sweet 8g 16g 40g 80g 160g


oregano driedleaves 2g 4g 10g 20g 40g

redcapsicum finelychopped 200g 400g 1kg 2kg 4kg


sausagecasings 23mmdiameter

Everyone’s favourite flavour all wrapped up in a sausage. Hola!

mexiCan Lamb sausaGes

recipe notes:


62

tunisian Lamb sausaGes

PreParation:• Placecouscousinlargebowl.Pouroverboilingwater.Standfor15minutes.Fluffwithfork.Coolcompletely.

• Combineallingredients.Fillintosausagecasings.


Consumer instruCtions:• HeatBBQorfryingpantomoderateheat.

• Reduceheattomoderatelylow.Cooksausagesfor15minutes,turningfrequentlytobrownevenly.

serving suggestion: Servewithcouscoussalad.





100g 200g 500g 1kg 2kg

water 230ml 460ml 1.15L 2.3L 4.6L

couscous instantdried 100g 200g 500g 1kg 2kg

water boiling 100ml 200ml 500ml 1L 2L



flatleafparsley choppedcoarsely 40g 80g 200g 400g 800g

sausagecasings 32mmnatural

Chilli, lamb and couscous to warm up that chilly spring dinnertime!

recipe notes:



PreParation:• Prepareorangepulpbycuttingorangesintoquarters,removeanyvisiblepips.Placeorangesinalargebowlandcoverwithboilingwater.

• Alloworangestocoolintheliquid.Drainwellandplaceintofoodprocessor.Blenduntilmixtureformsafinepulp.Chillwell.Seerecipenotesbelow.

• Combineallingredients.Fillintosausagecasings.


Consumer instruCtions:• HeatBBQorfryingpanonlowtomoderateheat.

• Cooksausagesfor15minutes,turningfrequentlytobrownevenly.

serving suggestion: Servewithpear,radishandwatercresssalad.





100g 200g 500g 1kg 2kg

orangejuice 200ml 400ml 1L 2L 4L

orangepulp 200g 400g 1kg 2kg 4kg

fennel,dry wholeseeds 8g 16g 40g 80g 160g

fennel,dry ground 8g 16g 40g 80g 160g

dill,fresh choppedcoarsely 8g 16g 40g 80g 160g

sausagecasings 32mmnatural

The refreshing flavours of orange and fennel in these sausages will leave you wanting more!

Lamb, FenneL & oranGe sausaGes

recipe notes:

- Use navel oranges in season as they are sweeter, have thin skin and less pips.

- Wash oranges well.

- Orange pulp can be stored in the fridge for several days.

- One orange will provide approximately 200g pulp.


64

Lamb, spinaCh & Feta pies

PreParation:• Combinelamb,feta,spinach,mintandpepper.

• Cutpastrysheetsinto4squares120mmx120mm.

• Take70glambmixtureandrollintoarectangleapproximately10cmx4cm.Placelambdiagonallyacrosspastrysquare.

• Fold2oppositecornersoverlambleavingendsopen(envelopestyle).Repeatwithremaininglambandpastry.

retail Presentation:Placeontrayslinedwithbakingpaper.


• Brushpastrieslightlywithbeatenegg.Bakefor15–20minutesuntilgoldenbrownandcrisp.

serving suggestion: Servewithcrispgreensaladandtomatochutney.

Promotional oPPortunities: Idealforspringracing/picnicseason.



mintfresh finelychopped 10g 20g 40g 100g 200g

spinach babyleaves,chopped 50g 100g 200g 500g 1kg

feta crumbled 200g 400g 800g 2kg 4kg

blackpeppercorns cracked 2g 4g 8g 20g 40g

puffpastrysheets 240x240mm 3 6 12 30 60

makes 12 24 48 120 240

Crispy lamb open pies make the perfect addition to your picnic basket!

recipe notes:

- Try replacing feta and mint with parmesan and parsley for variety.



PreParation:• Soakbambooskewersinwater.

• Combinelamb,oil,garlic,lemonandparsley.

• Thread4-5pieces(approximately75g)oneachskewer.

retail Presentation:Displaywithwedgesoflemon.

Consumer instruCtions:• HeatBBQonhighheat.Cookkebabsfor8minutes,turningoftentobrownevenly.

• Removetowarmplate.Coverlooselywithfoilandstandfor5minutes.

serving suggestion: Servewithroastedcherrytomatoesandfreshrocketleaves.

Promotional oPPortunities: DisplayduringtheBBQseason.


Lambleg,rump,topsideorknuckle

cubes25mm 600g 1.2kg 2.4kg 6kg 12kg



lemonrind finelygrated 10g 20g 40g 100g 200g

parsley-flatleaf finelychopped 20g 40g 80g 200g 400g

bambooskewers 20cm 8 16 32 80 160

serves 4 8 12 40 80

The bright fresh flavor of these kebabs will liven up your spring BBQ!

Lamb, Lemon & GarLiC Kebabs

recipe notes:

- Flat leaf parsley also known as continental or Italian parsley, has a stronger flavour and better texture for this marinade than the more common curly leaf variety.

- Soak bamboo skewers in cold water to make it easier to thread and to prevent burning when cooking.

- 75g per skewer = 2 per serve.

66

recipe notes:

- When threading on skewers hold strip flat and thread pointed end of skewers in and out of meat.

PreParation:• Combineoliveoil,honey,oystersauceandginger.Addlambandmixwelluntilcoated.

• Threadflatstripsontoskewers,allowing2stripsperskewer(approximately50g).

• Arrangeontrayandsprinklelightlywithsesameseeds.

retail Presentation:Arrangeonflattrays.

Consumer instruCtions:• HeatBBQorgrillpantomoderatelyhighheat.

• Cookskewersfor2minutesoneachside.

• Removetowarmplate.Coverlooselywithfoil.Standfor5minutes.

serving suggestion: ServewithcrunchyAsian-stylecoleslaw.

Promotional oPPortunities: • Toprovideacompletemealsolution,sellwithpacksofpre-shreddedcoleslaw.

• Displayduringthebarbequeandpicnicseason.

• Alsomakegreatfingerfood.


Lamblegstrips 75mmx20mmx6mmthick

600g 1.2kg 2.4kg 6kg 12kg


honey 20g 40g 80g 200g 400g

oystersauce 40ml 80ml 160ml 400ml 800ml

freshginger finelygrated 5g 10g 20g 50g 100g

sesameseeds 5g 10g 20g 50g 100g

bambooskewers 20cm 12 24 48 120 240

serves 4 8 16 40 80

Quick to cook, these tasty lamb skewers are ideal for a quick meal, or picnic finger food.

stiCKy Lamb stiCKs67raCKing up your profits

PreParation:• Soakcrackedwheatinboilingwaterfor30minutesuntilallliquidisabsorbed.Chillwell.

• Combinelamb,crackedwheat,cuminandmint.Worktogetherwell.

• Formintopatties100mmx10mm,approximately100geach.

retail Presentation:Pressafreshmintleafontopofeachpatty.

Consumer instruCtions:• HeatBBQplateonhighheat.Reducetomoderate.

• Cookpattiesfor5minutesoneachsideuntilwellbrownedandcookedthrough.PressgentlywithflatspatuladuringcookingtoensureevencontactwithBBQplate.

serving suggestion: Serve2pattiesperpersononchargrilledTurkishrollsspreadwithhommusandtoppedwithsaladofcucumber,mintandredonion.

Promotional oPPortunities: DisplayduringBBQseason.



crackedwheat coarse 90g 180g 360g 900g 1.8kg

water boiling 120ml 240ml 480ml 1.2L 2.4L

freshmint finelychopped 10g 20g 40g 100g 200g

cuminseeds ground 10g 20g 40g 100g 200g

extramintleavesfordisplay

8 16 32 80 160

serves 4 8 12 40 80

Luscious lamb burgers for your spring BBQ.

turKish Lamb burGer68

Project Manager – Stephen Pocock, MLA National Account Manager

Editor – Susannah Hartigan, the rh factor

Art director – Martin Walker, Still Moving Design

Recipe Design – Lyn Harwood

Photography – Oliver Ford

Food Styling – Kate Murdoch

Props – Maxwell & Williams

v o l u m e 1



Published by Meat & Livestock Australia Limited

ABN 39 081 678 364

February, 2011

© Meat & Livestock Australia Limited 2011

ISBN 9781741915440

www.acutabove.net.au

More lamb cooking tips, hints and recipes can be found by visiting www.themainmeal.com.au

racking up your profits #1

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