Australian Lamb adds variety to any meal:

• An ever-increasing selection of cuts supports all cooking methods and ethnic cuisine styles.
• Preferred cooking methods tend to vary by season and include roasting, pan frying, grilling, stewing and stir frying.
• Dozens of meal ideas can be found at our award-winning website, www.australian-lamb.com.

Lamb’s international popularity, combined with the trend toward ethnic and fusion cooking in restaurants, has it playing an increasingly larger role in the American homes. Fortunately, Australia exports a wide range of cuts not only suited for holiday feasts and special occasions, but also for everyday meals.

We’ve prepared a few fail-safe tips to illustrate how easy and versatile lamb can be to prepare.

Prepare the perfect lamb roast

Preheat your oven to the recipe’s recommended temperature and use a roasting rack for even cooking. Check your roast occasionally using a meat thermometer. Cook rare meat to 120º-130º; medium to 140º-150º; and well to 150º-165º. When meat has reached desired doneness, remove from the oven and cover with foil for 5-10 minutes. Allowing the meat to rest prior to slicing makes sure juices remain in the meat.

Panfry and grill like an expert

For grilling and searing, allow meat to reach room temperature prior to cooking. Avoid acidic marinades, but if you want to use oil or seasonings, put them on the meat and not the pan or grill. Make sure your cooking surface is hot so that it sears the meat quickly. Cook on one side until moisture begins to appear on the top of the meat then turn once. Let the meat stand for 5 minutes before serving.

Serve a sumptuous stew

Cut your stew meat into consistently sized 1” cubes. Preheat a frying pan and brown the meat in small batches. Return all the lamb to the pan and simmer with onions, garlic and spices until onions are wilted, then add vegetables, seasonings and stock. Bring the stew to a simmer until the meat and vegetables are tender.

Stir fry a healthy meal

Cut meat across the grain into strips 3” long by 1/4” thick. Rather than adding marinade directly to the pan, marinate the meat prior to cooking. Make sure your wok or frying pan is hot before cooking and cook in small batches. Set aside meat and cook vegetables and flavorings separately, adding meat at the end to reheat. Serve immediately.