Todays Lamb Cuts Full Leg TodayS

Full Loin Shank

LaMB CuTS
Leg Chops

Leg
Noisettes Rack
Forequarter (Boned, rolled & sliced loin)
Short-Cut Leg

Striploin

Rump
Shoulder Chops Fillet Spare Ribs

Neck Chops Silverside

Topside

Carvery Leg
Boneless Shoulder Roast
(Rib Eye removed) Rib Eye Mid Loin Chops Frenched Cutlets
Thick Flank
(Semi-boned leg: topside,
silverside and shank) www.recipes.co.nz
 CookiNg METHOD B: FAST ROASTING
gRiLL/BBQ STEw/CaSSERoLE SiMMER
iNSTRuCTioNS Suitable cuts: rack, striploin, boneless
rump, topside, silverside, Suitable cuts: mid-loin chops, leg steaks and Suitable cuts: neck chops, shoulder chops, This cooking method is suited to larger, less tender
thick flank. chops, frenched cutlets, striploin, leg chops, shanks. cuts, cooked in liquid or stock.
ovEN RoaST fillets, spare ribs,butterflied leg.
Trim excess fat from meat. Cut meat into cubes Suitable cuts: hogget/mutton: shoulder, leg
Preheat oven to 2200C. Brush meat with oil and or leave as whole cuts. Optional: coat meat in
METHOD A: SLOW ROASTING season, then place on a rack in a shallow pan. Trim excess fat from meat. Nick edges of leg (boned & tied), mutton ham.
steaks or chops to prevent curling during cooking. seasoned flour before cooking.
Place in oven. Heat a little oil in a heavy-based pan on high heat
Suitable cuts: leg (whole or halfcut), rack, Roast fully trimmed cuts for 15-30 minutes, Brush meat with oil and season, or marinate. Trim excess fat. If cooking mutton ham, rinse
shoulder, mid-loin. depending on the thickness of the cut; for Preheat grill or BBQ. For thin cuts, 1 to 1.5cm and brown the meat, a little at a time. Transfer to thoroughly. Tie boned meat in compact shape and
thick, cook 2-3 minutes each side for rare or 4-6 casserole dish. weigh to calculate cooking time (see below).
Remove meat from refrigerator about 30 minutes those with some fat cover allow a little longer. Saut chopped vegetables for a few minutes then
Stand, covered for 10 minutes in a warm place, minutes each side for medium. For well done Bring a large pot of water to almost simmering, then
before cooking. Trim excess fat and silverskin if and for thicker cuts, sear over a high heat and cook add to the meat. Remove excess fat from pan. place meat in pot. (For mutton ham, place in cold
necessary. Weigh meat to calculate cooking time, before carving across the grain. Add stock or liquid to pan, stir well then pour over
till medium, then move the meat to a cooler part of water then bring to a simmer.) Add flavourings, eg
using table below. the grill or BBQ to complete cooking. meat. Liquid should almost cover meat. vegetables, herbs, spices and seasonings. Bring to
Preheat oven to 160-1700C. METHOD C: SEAL THEN ROAST For kebabs, thread meat onto oiled metal skewers Cover casserole tightly and cook in preheated a simmer but do not boil, then reduce heat to low.
Place meat, fat side uppermost, on a rack in a or soaked bamboo skewers before cooking under oven on 150-1800C, for 1 1/2 - 3 hours until tender, Skim. Cover and cook gently until tender when
roasting dish. Suitable cuts: mini cuts: topside, depending on the cut used. Optional: thicken with
the grill or on the BBQ, until well browned and tested with a skewer.
Cook for calculated time, basting occasionally. silverside, thick flank, cooked to your liking. Rest 1 minute per 100g of cornflour or flour mixed to a paste with water, in If serving hot, remove pot from heat, leaving meat
When cooked, remove from the oven and cover striploin, boneless rump. meat before serving. the last half hour of cooking, and season to taste. in liquid for 15 minutes before carving. If serving
meat with foil. Rest in a warm place for 10-20 cold, leave meat covered in liquid until cool.
minutes before carving across the grain. Brush meat with oil, season. Preheat oven to
160-1800C. paN FRy Stove-top stew
Cooking times
Cooking Times for roasting Brown meat in a heavy dry frypan over a high heat, Brown as above in a heavy-based pan, then add
searing all sides. Suitable cuts: rib-loin chops, frenched cutlets, vegetables and liquid. Cover tightly and cook Hogget 30 minutes per 500g
Degree of Minutes Internal temperature Transfer to oven to complete cooking for 10-20 mid-loin chops, noisettes, leg on stove top on a very low heat until tender. Stir Mutton 35-45 minutes per 500g
cooking per 500g of cooked meat minutes, depending on thickness, turning once to steaks, leg chops. occasionally, adding extra liquid if needed. Mutton ham 20-30 minutes per 500g
ensure even cooking. Remove and stand, covered
for 10 minutes in a warm place, before carving Nick edges of chops to prevent curling during
Rare 20-25 500C
Medium 25-30 650C across the grain. cooking. Pat meat dry.
Heat a little oil or fat in a frying pan on medium/
BRaiSE pRESSuRE CookER
Well done 30-35 750C high heat. When hot, add the meat and cook
To check a cooked roast for readiness, either use
paN RoaST quickly, turning once, until well browned.
This is a moist heat cooking method for less tender
cuts, usually cooked in larger sized or whole pieces.
Suitable cuts: neck, shoulder or lamb chops,
a meat thermometer, or pierce meat with a fine For cuts 1.5 to 2cm thick, cook 2-4 minutes each shanks, boned shoulder or
The meat is not cooked in liquid as when stewed,
skewer and note the colour of the juices: Suitable cuts: boned shoulder or leg, side for rare, 4-6 minutes each side for medium.
rather it is browned then cooked on top of softened leg.
seamed-out leg topside, For well done and thicker cuts, cook 2-4 minutes
Rare = red juices vegetables with minimal liquid.
thick flank, rump. each side then reduce heat and cook a further 4-6 When using a pressure cooker, allow for one third of
Medium = pink juices minutes. Rest 1 minute per 100g of meat before the normal cooking time for simmering or stewing.
Suitable cuts: shoulder/neck chops, shank,
Well done = clear juices Trim excess fat from meat, brush with oil and serving.
leg chops.
season. Heat frypan or heavy saucepan and brown
Note: A large piece
of meat requires fewer oiled meat on all sides. MiCRowavE Heat 2 Tbsp oil in a heavy-based pan on high heat
minutes per 500g than Reduce heat to low. Do not add liquid, although root and brown the meat well all over. Remove meat.
a smaller cut. vegetables and herbs can be added. Cover and A microwave can be used to roast, braise, pot roast, Add roughly chopped vegetables to the pan, cover
Roasts with bone-in cook gently, turning meat occasionally. For small simmer and casserole. Grilling cuts can be cooked and cook gently for 5 minutes. Place meat on top of
cook more quickly cuts, cook 15-20 minutes. For shoulder or leg, cook on a microwave browning dish. Tender cuts cook well vegetables with herbs and seasonings. Add a small
than boned and 1 1/2 - 2 hours. in the microwave on full power, whilst less tender cuts amount of liquid, approx 1/2 - 1 cup.
Once cooked, stand meat, covered in a warm place are best cooked on low or medium. Follow cooking Cover with a tight-fitting lid. Cook in a preheated For more information and recipes,
rolled roasts.
for 10-20 minutes, before carving across the grain. instructions in the oven manufacturers guide or a oven at 1600C for 1 1/2 to 2 hours or until tender, contact Beef + Lamb New Zealand
Make sauce or gravy with pan drippings. microwave cookery book. according to the size of the meat. Freephone 0800 733 466 or visit www.recipes.co.nz