Leg Roasts
Approximately half an hour to 40minutes per kilo at 180° depending on your oven and how well you like it cooked.
You can create any marinade you like with good olive oil, mustards, jellies and herbs but a good basic method is to simply cover with olive oil, minced garlic and rosemary. You can cook the roast with the net on to ensure that the roast maintains its shape. Rest for half of the cooking time before carving.

Shoulder
The shoulder is a fattier cut and it includes a shoulder blade so there is a lot of connective tissue. This means that the shoulder is best cooked slowly so that the fat slowly renders out and the meat literally peels apart with a fork. This ultimate comfort food is great prepared with the same method and recipe of our shanks

Marinated butterfly cut shoulders.
Place in a closed baking dish and add a cup of red wine. Cook for 4 to 6 hours at 120°

Rump steaks
BBQ on the grill or pan-fry on a hot pan for 2-5 minutes each side. The rump is the premium leg cut, they are very tender and if you remove the fat they are lean.

Loin Chops
Grill, BBQ or pan fry at a high heat. The loin chop includes a cross section of the back strap and the fillet with a small bone and the delicious lion chop tail.

French cutlets
Pan fry or BBQ quickly at a high heat. The cutlets are a very delicate and premium cut, they require quick cooking.

French cut racks
Cover with any marinade you like and cook for 20minutes to half an hour at 180°. Rest for 10 minutes before serving. The rack is a delightful iconic lamb cut including the eye of the loin and rib bones.

Trim back strap
Bake for 15 to 20 minutes at 180° or pan fry quickly. The back strap is a very lean and tender cut.

Trim fillets
Pan fry quickly at a high heat. A lean and delicate cut that requires minimal cooking, best served with a light sides.

Premium lamb mince
A tasty substitute for tradition beef mince dishes. Particularly lovely in homemade rissoles, see our easy and yummy recipe

French cut shanks
See our simple and delicious lamb shanks recipe.

Marinated BBQ spare ribs
Cut into individual ribs and bake in a closed or covered dish for 1 to 2 hours at 130°. No need to add any oil, just scatter the ribs in the dish, you can sit them up on a rack to get them out of the fat that will render out.

Neck Fillet steaks
Great on the BBQ or stunning done in a curry. The neck fillets are tender and very marbled. This means that they curry really well as they won’t dry out like some leaner cuts, they almost melt.

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