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Lamb Marinades and Preparation

Before you begin cooking your fresh cut of Australian Lamb, consider these preparation tips to ensure you have the best eating experience possible.

  • Trim meat of any fat.
  • Don’t salt before cooking, since it draws out juices and makes the meat tough.
  • For extra flavor, marinate the meat.
  • For kabobs, soak bamboo skewers in water for about an hour to prevent charring.

If your prize piece of Australian Lamb is frozen, defrost it in the refrigerator overnight.


While Australian Lamb provides a unique taste experience on its own, it can be enhanced by a variety of tasty marinades.

  • Marinating time varies according to the type of food and the intensity of flavor desired.
  • Meat can be marinated at room temperature for 2 hours or up to 24 hours in the refrigerator.
  • Meat being tenderized with an acidic marinade can be kept in the refrigerator for up to 48 hours.
  • To cut marinating time in half, seal the meat in a plastic bag and massage-in the marinade for a few minutes, then place it in the coldest part of the refrigerator for about 30 minutes.
  • Never serve the marinade with the meat unless it has been boiled for 10 minutes then simmered for 30 minutes to kill any harmful bacteria.
  • Acidic marinades can react with some surfaces, so store them in glass, stainless steel or quality plastic containers only.
  • To stop the spices from burning in a dry marinade, squeeze some lemon juice over the meat just before you put it onto the hot plate or grill.
  • About 1 cup of marinade (10–16 tablespoons) is enough for 2 pounds of meat.

Try one of the following marinades to add flavor and tenderize your Australian Lamb:

Mediterranean Marinade

Combine 3 cloves crushed garlic, ½ cup tomato paste, ½ cup oil, 2 teaspoons oregano, ¼ cup red wine and mix well.

Honey Mint Marinade

Combine ½ teaspoon sesame oil, 1 tablespoon lemon juice, ½ to 1 teaspoon minced chili, 1 tablespoon fresh mint, 2 tablespoons honey and mix well.

Lemon and Oregano Marinade

Mix the juice of 1 large lemon with 1 ½ teaspoons of salt and pepper, ½ tablespoon of dried oregano and 2–3 crushed garlic cloves.

Satay Marinade

Combine ½ cup dry red wine and 1 tablespoon sesame oil with ¼ teaspoon five-spice powder, ¼ teaspoon chili powder, 1 tablespoon brown sugar, 2 teaspoons grated ginger and 1 crushed garlic clove.

Honey Mustard Marinade

Combine 1 tablespoon olive oil with 1 tablespoon Worcestershire sauce (or red wine vinegar), 2 tablespoons dark brown sugar, 2 tablespoons honey mustard and 1 tablespoon lemon juice.

Garlic, Oregano, Basil Marinade

Combine 1 cup red wine, ¼ cup extra virgin olive oil, 2 cloves chopped garlic, 2 teaspoons dry oregano, 2 teaspoons dry basil and freshly ground black pepper to taste.