SautÉING (AND STIR-FRYING) Lamb
Versatile and Easy

The simple stove top and fry pan allows you to make the most of Australian lamb’s delicious mild, sweet flavor, tender texture and variety of cuts – and perfect for today’s busy lifestyles. Sautéing takes just minutes and is perfect for cuts such as loin and shoulder chops, rack, loin fillet and ground or sliced leg of lamb. It also allows you to add lots of flavor with no effort by marinating the meat, adding a spicy crust or finishing the pan with a splash of wine, stock or juice to make a rich flavorful sauce.

For a quick evening meal stir-fry thin slices of leg or loin for just a minute or two on high heat with seasonal vegetables and finish with a splash of soy and sherry. Or simply sauté plump seasoned chops for 3-4 minutes each side to serve over a bed of leaves with a roast potato. Grind lamb in your food processor to make designer burgers or filling for a Burrito or Taco.

With sautéing, Australian lamb can be quick and easy to cook and just delicious with either the simplest seasoning or exotic flavors. Just remember the golden rule, always preheat your pan and for the most tender moist cut, keep the lamb medium rare.