Recipe Ideas

  • Cajun-spiced Pork with Braised Red Cabbage
  • Braised Lamb Shoulder with Roasted Fennel
  • Slow Cooked Thai Beef Curry
  • Sage & Mint Lamb on Pea Mash

Lamb Cooking Tips

It is important to make sure you match the cooking method to the cut of meat that you are cooking. We've matched the different cuts to the cooking methods below.

Pan Fry / Grill / BBQ Lamb

Recommended cuts: Loin Chops, Cutlets, Leg Chops, Steaks (round/topside), fillet, backstrap

  • Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
  • Coat the meat in oil instead of adding oil to the pan/bbq/hotplate (this can help reduce the amount of oil used)
  • Ensure the cooking surface is hot - the meat should sizzle, but the oil should not smoke (too hot)
  • Cook for a few minutes on one side (see below) and turn only once.
    • rare - just a few minutes on first side, then turn and cook until steak feels soft
    • meduim - cook until moisture is just starts to appear on the top surface, then turn and cook until moisture is just visible on second side
    • well done - cook until moisture is clearly visible on the top surface, turn and cook until moisture is clearly visible on second side.
  • After cooking, rest meat on a warmed plate (covered with foil) for 2-4 minutes. This helps redistribute the juices throughout the steak.

Roasting Lamb

Recommended cuts: Leg or shoulder (bone-in or boned), Rack of lamb, Loin roast (rolled)

  • Preheat the oven to the recommended temperature
  • Remove the meat from the cryovac bag and allow it to come to room temperature (20 minutes out of the fridge, under a tea towel)
  • Brush roast lightly with oil, season, and place on a rack in a roasting tray (helps brown evenly)
  • Check internal temperature with a meat thermometer periodically (don't just wait until the anticipated cooking time is up)
  • Once cooked, remove from oven and rest for 10-20 minutes (covered with foil on a warmed plate)
  • Carve across the grain of the meat

Recommended temperatures and cooking times (per 500g portion):

Cut Oven Temp Rare Medium Well done

Eye of loin/backstrap, round, topside

Rack of lamb, crown roast

 210°C  15-20 min  20-25 min  25-30 min

Loin (boned and rolled)

Leg or shoulder (bone-in)

 180°C  20-25 min  25-30 min  30-35 min
Internal temperature when cooked    55-60°C  65-70°C  75°C

Slow Cooking Lamb

Recommended cuts: Diced forequarter, forequarter chops, shanks, neck chops, chump chops. 

  • Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
  • Cut into 2cm thick cubes (unless using shanks)
  • Brush the meat in oil instead of adding oil to the pan (this can help reduce the amount of oil used)
  • Brown the meat in small batches in a pan (200g at a time). This seals in the juices. Set aside.
  • Lower the heat, add onions, aromatics (garlic, spices) and saute.
  • Add vegetables, stock, and beef, bring to the boil and then reduce heat to low.
  • Cover and simmer for approximately 2 hours (alternatively, place in 160°C oven for 2 hours).