Our Friendly Farmers and Master Butchers share some of their favourite cuts and cooking methods.
…. remember Lamb is best cooked from room temperature. Our team recommend cooking lamb medium-rare or to an internal temperature of 63ºC – this will increase to 67ºC on resting.
Procurement Manager: Hamish Preston enjoys cooking lamb cutlets on the BBQ. Generously season cutlets and coat with olive before placing on the grill of a hot charcoal BBQ. He typically cooks each side for 5 minutes (turning only once) and rests for 5 minutes.
Farmer: Ali Scott’s favourite cut of lamb is Butterfly Lamb Shoulder – coat this cut with a mixture of olive oil, salt & pepper, and crushed garlic. Cook on a base of fresh rosemary to introduce a natural smoky undertone to medium rare.
Farmer: Dion Kilmister’s favourite cut of lamb is either a rack or noisette. Barbecue with olive oil and freshly ground salt & pepper until it is medium rare.
Master Butcher: Rod Preston, The Original Master Butcher, enjoys a BBQ lamb rack (with the cap on) – finely score the fat and season before cooking. Place the rack, fat side down, on a preheated hot grill for approximately 10 minutes. Turn, place hood down and cook for approximately 10 more minutes until it is cooked to rare. Let rest for 10 minutes and enjoy!
Master Butcher: Campbell Preston enjoys a mini roast from the lamb rump. He preheats the oven (a hot oven at 200ºC). Campbell places the unseasoned lamb on a very hot skillet- fat side down, rendering the fat until cooked and crispy.
He turns the rump on the skillet and places the skillet in the oven for a further 10 minutes. He seasons after resting, just before eating.
Master Butcher: Marcus, Branch Manager, Wellington, believes the best cut is the whole lamb leg. Massage the leg with a little olive oil and season with freshly ground salt and pepper before cooking in the oven at 180ºC until medium rare
Other favourite cuts include Lamb Rump, Lamb Back-strap & Lamb Shanks.