australian lamb      p roduct guide
This publication is published by Meat and Livestock Australia Limited ABN 39 081 678 364 (“MLA”). Where possible, care has...
australian lamb          produc t g u i d etable of contents          introduction          2    Australian Lamb: Fresh, E...
australian                              W        elcome to the Australian Lamb                                       Produ...
lambfre s h , e a s y a n d de Licious  in its genetics and is at the forefront of     AQIS is certified by the U.S. Depar...
leg options                                              bone-in Leg,                                              chump-o...
leg options                                             bone-in Leg,                                             chump-off...
leg options                                              boneless Leg,                                              chump-...
leg options                                             boneless Leg,                                             butterfl...
leg options                                              boneless rump                                              (Top S...
leg options                                               Leg cuts, denuded                                               ...
leg options                                             hindquarter shank                                             Prep...
loin options                                               rack, chine and                                               f...
loin options                                              rack, frenched                                              (8 R...
loin options                                                 rack, frenched                                               ...
loin options                                                  short Loin saddle                                           ...
loin options                                                  short Loin chop                                             ...
loin options                                        eye of short Loin                                        Prepared from...
forequarter options                                               foreshank                                               ...
forequarter options                                                bone-in, square-cut                                    ...
forequarter options                    shoulder rack                    Prepared from a square-cut shoulder               ...
forequarter options                                        bone-in shoulder                                        blade c...
nutritionaustraLian Lamb for                      the same type of fatty acids           rare                             ...
storage  handling     it pays to do it right                  temperature, the longer the shelf      handLe With care     ...
title  . Keep a written record of what    is in your cool room.  6. Rotate stock on a first-in, first-    out basis, remov...
meat safety     The Australian sheepmeat industry         All Australian processing plants     has developed a series of i...
short Loin saddle                                           bone-in, square-cut                         specify:          ...
Cuts At-A-Glance                                Use this handy guide for quick reference. Cuts are shown with their assign...
Meat and Livestock Australia Ltd. (MLA) promotes       the consumption of Australian meat products in Australia   and over...
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  1. 1. australian lamb p roduct guide
  2. 2. This publication is published by Meat and Livestock Australia Limited ABN 39 081 678 364 (“MLA”). Where possible, care has been taken to ensure the accuracy of information in this publication. However,MLA does not accept responsibility for the accuracy, completeness or usefulness of the information or opinions contained in this publication. MLA disclaims all warranties and representations with regard to thispublication, including all implied warranties of merchantability and fitness for particular purpose, and all representations concerning the cooking time or temperature, quantity or type of ingredient, use of or typeof equipment, and preparation or cooking methods for any and all recipes set forth herein. Readers hereby disclaim reliance upon any such representations by MLA and shall rely on their own enquiries concerninginformation set forth herein when making decisions concerning their interests. Reference herein to any specific commercial products, process, or service by trade name, trademark, manufacturer, or otherwise, doesnot necessarily constitute or imply its endorsement, recommendation, or favoring by MLA. Reproduction in whole or in part of this publication is prohibited without the prior written consent of MLA. © 2005.
  3. 3. australian lamb produc t g u i d etable of contents introduction 2 Australian Lamb: Fresh, Easy and Delicious cuts recipes leg options For every cut, there’s a great recipe waiting to be discovered. Enjoy these 4 Bone-in Leg, Chump-On recipes yourself, or use them as 5 Bone-in Leg, Chump-Off inspiration for your own creations. 6 Boneless Leg, Chump-On 7 Boneless Leg, Butterflied 4 Roast Leg of Australian Lamb 8 Boneless Rump with an Olive-mustard Coating 9 Leg Cuts, Denuded 5 Roast Leg of Australian Lamb 10 Hindquarter Shank Marinated in Ale and Lemon 6 Greek Style Boneless Leg loin options of Australian Lamb 11 Rack, Chine and Feather 7 Grilled Butterflied Leg of Australian Bones Removed Lamb in a Southwest Marinade 12 Rack, Frenched 8 Australian Lamb Kabobs 13 Rack, Frenched and Denuded Wrapped in Pita 14 Short Loin Saddle 9 Mediterranean Australian 15 Short Loin Chop Lamb Burger with Goat 16 Eye of Short Loin Cheese and Tomato Relish 16 Tenderloin, Butt Off 10 Shredded Australian Lamb Shanks with Mushrooms and Polenta forequarter options 11 Balsamic-glazed Australian Lamb Rack with Insalata Tricolor 17 Foreshank 12 Roasted Rack of Australian Lamb 18 Bone-in, Square-Cut Shoulder with Garlic and Red Wine Sauce 19 Shoulder Rack 13 Roasted Rack of Australian Lamb with 19 Bone-in Shoulder Arm Chops Balsamic and Fresh Mint Vinaigrette 20 Bone-in Shoulder Blade Chops 20 Boneless Square-Cut Shoulder 14 Australian Lamb Chops with Red Peppers and Herbs (pictured above) 21 Nutrition 15 Grilled Australian Lamb Chops 21 Shipping & Transport with Burro Rosso 22 Storage & Handling 17 Australian Lamb Shanks Osso Bucco 24 Meat Safety 18 Tomato-Braised Australian Lamb Shoulder Chops with Basil-and-Olive Penne
  4. 4. australian W elcome to the Australian Lamb Product Guide. This guide has been created especially for North American retail on lush pastures and feed on clover, rye and other grasses. They receive only the best natural supplementary feed, such as meat buyers, meat managers, butchers, lupins and oats, which enables a year- restaurateurs and chefs who want to learn round supply of consistent quality lamb. more about ordering and using Australian Lamb to enhance their business. When it comes to quality, Australian Lamb stands out and North American customers In the following pages, you’ll find a variety have recognized for years the importance of of Australian Lamb value-added cuts, along Australian Lamb to their business. Now you with recipes and other vital information. can, too. You’ll discover that Australian Lamb a rich history of Lamb production is available to North American customers Today’s Australian Lamb industry has been in a variety of product lines and cuts—all over 200 years in the making. Foundations prepared to strict specifications and packed laid many years ago have helped our indus- in accordance to stringent quality-assurance try evolve into a dynamic and progressive standards. The overall goal: to provide a entity. The combined integrity of our consistently high-quality lamb product that ranchers and packers—along with the meets customer requirements. advantages of an unspoiled environment— has underpinned Australia’s reputation Australian Lamb is marketed in the United for producing some of the highest quality States, Mexico and Canada under numerous lamb in the world. individual company brands that are discern- ible to retailers, chefs and consumers. austraLian Lamb ranchers Australian Lamb ranchers are world- distinguished by nature renowned for their animal husbandry Australian Lamb is a product of its and ranch management techniques. The pure, clean environment. Lambs graze Australian livestock industry takes pride | australian lamb: product guide
  5. 5. lambfre s h , e a s y a n d de Licious in its genetics and is at the forefront of AQIS is certified by the U.S. Department technological advancements in livestock of Agriculture (USDA), the Canadian Food production efficiency. Australian farmers Inspection Agency (CFIA) and Secretaria are also highly progressive in the areas of de Agricultura, Ganaderia, Desarrollo ranch and pasture improvement and water Rural, Pesca y Alimentacion (SAGARPA) management. to inspect and regulate Australian export meat for the North American market. Lamb processing Leader The Australian meat-processing sector USDA, CFIA and SAGARPA ensure that is a world leader in lamb processing and AQIS carries out inspection services via fabrication. Australian packing plants on-plant Australian Federal Government employ the latest technologies to ensure inspectors. These inspectors ensure Austra- continued improvement in production lian plants maintain standards equivalent efficiency without sacrificing quality to United States, Canadian and Mexican or meat safety. domestic meat plants. In addition, USDA, CFIA and SAGARPA conduct regular audits an experienced exporter of Australian meat plants and individually Australia has exported meat for more than license plants to produce meat for the North a century. Focused on meeting customer American market. specifications, the Australian Lamb industry tailors production and packing to the needs Just What your business needs of its customers in more than 120 countries Whether you require restaurant-ready or worldwide. retail cuts ideally suited to your operation, we invite you to make Australian Lamb a safe and WhoLesome prosperous part of your business. With help All Australian export meat packing plants from this extensive product guide, you’re are regulated by the Australian Federal certain to find items to suit your every need. Government through the Australian Quarantine and Inspection Service (AQIS). australian lamb: product guide |
  6. 6. leg options bone-in Leg, chump-on (Aitch Bone Removed – Tipped and Flank Removed) Prepared from a bone-in, chump-on leg by removal of the aitch bone. The flank and surrounding fat are removed, shank tipped. point requiring specification: Aitch bone removed piece Weight approximateLy: 4–9 lbs. Aus-MeAT iTeM # 801roast Leg of australian Lamb with an Olive-mustard Coating1 whole bone-in leg of Australian Lamb 1. Preheat oven to 350°F. (about 6 lbs.) . Place olives, garlic, rosemary, mus-45 black calamata olives, pitted tard and pepper in a food processor.2 cloves garlic, peeled Process to a smooth paste and gradu-2 teaspoons fresh rosemary ally add olive oil. Spread mixture all1½ tablespoons Dijon mustard over the fat side of meat and place fat1 teaspoon black pepper, freshly ground side up in a roasting pan.3 tablespoons olive oil . Roast for about 1 hour, 20 minutes. Check the internal temperature and remove lamb when temperature reaches 130–140°F for medium rare. Let meat rest 10–15 minutes to com- plete its cooking (meat temperature Throughout this guide, cuts are shown will rise another 5–10°F). Carve and with their assigned aus-meat item serve. 6–8 servings number. More technical information relating to Australian Lamb cuts can be found in the Handbook of Australian Meat. | australian lamb: product guide
  7. 7. leg options bone-in Leg, chump-off (Aitch Bone Removed) Prepared from a bone-in, chump-on leg by the removal of the chump. point requiring specification: Aitch bone removed piece Weight approximateLy: 4–8 lbs. Aus-MeAT iTeM # 80roast Leg of australian Lamb Marinated in Ale Lemon1 bone-in leg of Australian Lamb 1. Combine marinade ingredients in (about 5 lbs.) a bowl.aLe Lemon marinade . Place lamb in a shallow bowl and¾ cup olive oil pour marinade over. Cover with5 cloves garlic, peeled chopped plastic wrap and marinate for 2–3 hours or overnight, turning the lamb¾ cup ale or beer from time to time.½ cup lemon juice1 teaspoon mustard, powdered . Roast in a 350°F oven or set up a covered gas or charcoal grill for indi- medium rare. Thinner parts will be½ cup soy sauce rect cooking. Remove lamb from more done. Remove and let lamb rest2 teaspoons brown sugar marinade and discard marinade. for 10–15 minutes loosely covered3 tablespoons Worcestershire sauce Roast for about 1 hour, 20 minutes in with foil. (Meat temperature will rise1 teaspoon salt oven or on the grill until the internal another 5–10°F.) Cut into slices and2 teaspoons black pepper, freshly ground temperature reaches 130–140°F for serve. 6–8 servings australian lamb: product guide |
  8. 8. leg options boneless Leg, chump-on (Rolled and Netted) Prepared from a boneless leg, chump-on by the removal of bones, cartilage, tendons and lymph nodes. points requiring specification: Rolled and netted Shank retained or removed piece Weight approximateLy: 4–6 lbs. Aus-MeAT iTeM # 060Greek Style boneless Leg of australian Lamb1 whole boneless leg of Australian Lamb 1. Combine all ingredients except 2 (about 5 lbs.) tablespoons of the lemon juice in a small bowl.greek marinade½ cup + 2 tablespoons lemon juice . Place lamb in a shallow bowl and½ cup olive oil pour marinade over. Cover bowl and marinate 2–3 hours or overnight,¼ cup oregano, dried turning the lamb from time to time.8 cloves garlic, peeled crushed1 tablespoon salt . When ready to roast, preheat oven to 450°F. the internal temperature registers2 teaspoons black pepper 130–140°F, it will be medium rare to . Transfer lamb to a roasting pan and medium after it is left to rest. Remove discard marinade. Roast the lamb for from oven, sprinkle meat with re- 15 minutes in the middle of the oven. maining lemon juice, cover loosely Reduce temperature to 350°F and with foil and let rest for 10–15 min- roast for another 35–40 minutes. utes. Cut lamb into slices and serve. Check the lamb for doneness. When 6–8 servings6 | australian lamb: product guide
  9. 9. leg options boneless Leg, butterflied Prepared from a boneless leg, chump-on, by the removal of netting, opening leg and cutting through seams and muscle to create consistent thickness. point requiring specification: Shank retained or removed piece Weight approximateLy: 4–6 lbs.grilled butterflied Leg of australian Lamb in a Southwest Marinade1 whole boneless leg of Australian Lamb, 1. Combine marinade ingredients in a butterflied (about 5 lbs.) bowl.southWest marinade . Place lamb in a shallow bowl and½ cup olive oil pour marinade over. Cover with plas-¼ cup lime juice tic wrap and marinate for 2–3 hours or overnight, turning the lamb over¼ cup orange juice from time to time.2 tablespoons tequila (optional)2 tablespoons garlic, minced . Set up a covered gas or charcoal grill for indirect cooking. Remove medium rare. Thinner parts will be2 teaspoons cumin, ground lamb from marinade and discard mar- more done. Remove lamb from grill1 tablespoon chile inade. Cook lamb for 45 minutes or and let rest, covered loosely with foil powder until the internal temperature in the for 10–15 minutes before slicing and1 tablespoon oregano, whole, dried thickest part reaches 130–140°F for serving. 6–8 servings2 teaspoons sesame seeds, whole1 tablespoon salt2 teaspoons black pepper, freshly ground australian lamb: product guide |
  10. 10. leg options boneless rump (Top Sirloin) Prepared from a boneless leg, chump-on by removal along the natural seams and denuding. piece Weight approximateLy: 8–10 oz. Aus-MeAT iTeM # 0australian Lamb kabobs Wrapped in Pita1½ pounds boneless leg of Australian Lamb, 1. Place the lamb in a large bowl. cut into 1-inch cubes Combine 1 tablespoon of the thyme,1 tablespoon and 1 teaspoon fresh thyme half the garlic and the salt and pep-2 cloves minced garlic, divided per, then add to the lamb and toss well. Cover and leave for 20 minutes1 teaspoon salt to allow the flavors to infuse. Thread½ teaspoon freshly ground pepper lamb onto metal or presoaked wooden1 cup plain whole-milk yogurt skewers.1 tablespoon fresh lemon juice . Place the yogurt in a small bowl4-6 large pitas . Toast the pitas lightly on the grill and add the remaining thyme and chopped lettuce and tabbouleh until just warmed, and top with the garlic and the lemon juice. Mix well. or diced tomato lettuce and tabbouleh or tomato. Re- Season to taste with salt and pepper. move the lamb from the skewers and . Broil or barbecue the kabobs over place on salad. Drizzle with the yo- medium to high heat until cooked as gurt and wrap firmly into a roll. –6 desired, about 4-5 minutes each side servings for medium rare.8 | australian lamb: product guide
  11. 11. leg options Leg cuts, denuded Prepared from a boneless leg and seamed into four individual primals and trimmed to the specified item number: e.g., silverside (item 5075), knuckle (item 5072), topside (item 5077), and rump (item 5074). points requiring specification: Variation of primal composition Trim to silverskin Aus-MeAT iTeM # 06mediterranean australian Lamb burger with Goat Cheese and Tomato Relish1¾ pounds Australian Lamb leg, ground 1. To make the burgers, combine1 shallot, peeled and chopped ground lamb, shallot, capers, basil and pepper in a large bowl and mix1 tablespoon capers, chopped well. Divide mixture into four burg-6-8 large basil leaves, sliced ers. Spread cornmeal over a plate and freshly ground pepper, to taste press burgers into the cornmeal to½ cup cornmeal (or flour), for coating coat. olive oil, for cooking . Preheat barbecue or grill pan andtomato reLish brush with oil. Cook the burgers over finely. Place in a bowl, add the sugar3 vine-ripened tomatoes, halved crosswise medium to high heat for 6-7 minutes and vinegar, season to taste with salt or until internal temperature reaches1 red onion, thickly sliced and pepper and mix well. Serve warm 160°F.1 teaspoon sugar or cold.1 teaspoon balsamic vinegar . To make the relish, place the toma- . Grill the buns, cut side down, until toes flesh-side down on the grill and salt and freshly ground pepper, to taste lightly toasted. Spread with goat cheese flip after 20 seconds, cooking until and top with the burgers. Serve with thepresentation skin starts to char. Grill the onions tomato relish. servings4 kaiser rolls or hamburger buns, split until soft. Transfer to a plate and,4 tablespoons soft goat cheese (chèvre) when cool enough to handle, dice australian lamb: product guide |
  12. 12. leg options hindquarter shank Prepared from a hindquarter consist- ing of the tibia, tarsus and calcaneal tuber bones and associated muscles. The hindshank is removed from the hindquarter by a cut through the stifle joint separating the tibia and the femur. piece Weight approximateLy: 1–1.5 lbs. Aus-MeAT iTeM # 01shredded australian Lamb shanks with Mushrooms and Polenta4 dried mushrooms, sliced 1. Soak the mushrooms in the hot1 cup hot chicken stock chicken stock for 10 minutes to re- lease flavors.½ cup flour, for dusting1 teaspoon ground mustard powder . Combine the flour and mustard.6 large Australian Lamb shanks, trimmed Powder the lamb shanks with enough of the mixture to coat, and shake off2 tablespoons olive oil the excess. Heat the oil in a large1 clove garlic, crushed heavy-based casserole dish and8 baby onions brown the shanks over medium heat tions on packet. Stir through cheese½ pound small whole white mushrooms, on all sides. Add the garlic, onion and cleaned and keep warm. mushrooms and cook, stirring for 1-21 cup chicken stock minutes. Add the chicken stock, red 4. Remove shanks from liquid and,2 cups red wine wine and tomatoes and stir to com- when cool enough to handle, pull bine. Bring to a simmer, then cover meat from the bones and shred with2 large tomatoes, diced and cook over low heat for 2 hours or hands. Return shredded meat to the2 cups instant or regular polenta until meat easily falls from the bones. pan and reheat. Serve over the hot¼ cup soft goat or Parmesan cheese (You could also place in a 350°F oven polenta and garnish with shredded6 leaves fresh basil, shredded and bake for 2-2½ hours.) basil.to serve, optionaL . When meat is nearly cooked, pre- This dish is wonderful with a simple butter-lettuce salad pare the polenta according to direc- butter-lettuce salad. 6 servings10 | australian lamb: product guide
  13. 13. loin options rack, chine and feather bones removed (8 Rib) Prepared from a loin by a cut through the eye muscle between specified ribs. piece Weight approximateLy: 1–2.5 lbs. Aus-MeAT iTeM # balsamic-glazed australian Lamb rack with Insalata Tricolor2 racks of Australian Lamb, frenched 1. Preheat oven to 425°F. Season the salt and freshly ground pepper, to taste racks with salt and pepper and set aside.2-3 tablespoons olive oil . Place all the glaze ingredients in agLaze small saucepan and bring to boil.¾ cup balsamic vinegar Reduce heat and simmer until mix-½ cup red wine ture thickens and becomes glossy,2 tablespoons brown sugar about 10-15 minutes.1 sprig rosemary . Heat a large ovenproof pan to me- the next day. It will stay moist andsaLad dium-high and coat pan with oil. Sear fresh if the cutting is done just before1 head radicchio, leaves separated the lamb racks for 2-3 minutes each service. side to brown, then tip any excess fat2 endive, leaves separated . To make salad, wash and dry the from pan. Brush with a little of the1 handful arugula salad greens and place in a large bowl. glaze, place in the oven and roast for1 tablespoon lemon juice Combine the lemon juice and oil and 10-12 minutes, or until medium rare toss through the leaves with the Par-2 tablespoons extra-virgin olive oil and an internal temperature of 130– mesan cheese. Arrange the salad on a fresh sliced Parmesan cheese 140°F. Transfer to a warm plate, cover platter and place lamb on top. Remove loosely with foil and let rest for 5-10to serve, optionaL the rosemary sprig from the glaze and minutes before slicing. Or place uncut crusty Italian bread drizzle over all. Serve with crusty rack in the refrigerator and serve cold Italian bread. –6 servings australian lamb: product guide | 11
  14. 14. loin options rack, frenched (8 Rib) Prepared from a rack by the removal of the cap. The surface fat and meat are trimmed to the rib surface approximately one to two inches from the rib ends. Exposed intercostals are frenched. points requiring specification: Rib length Frenching line piece Weight approximateLy: 1–2 lbs. Aus-MeAT iTeM # 8roasted rack of australian Lamb with Garlic and Red Wine Sauce2–3 medium 8-rib Australian Lamb racks 1. Preheat oven to 475°F.herb rub . Combine herb rub ingredients in a1 teaspoon fresh basil, chopped small bowl and generously coat the racks all over with the rub.½ teaspoon thyme, fresh or dried, chopped½ teaspoon oregano, fresh or dried, chopped . Add oil to a large heavy skillet and1 teaspoon fresh rosemary, chopped brown racks over high heat for 3 min- utes per side. Pour off fat from pan,1 teaspoon fennel seed, crushed but save any juices in the pan to1 teaspoon salt make a pan sauce later. . Set the original skillet back on the1 teaspoon black pepper, freshly ground burner and add all the ingredients ex- . Place racks fat side up in a roasting cept salt and pepper. Bring to a boilgarLic and red Wine sauce pan and roast in the middle of the scraping up any browned pieces from1 tablespoon olive oil oven for 13–15 minutes or until the the bottom of the pan. Cover pan and internal temperature is 130–140°F for½ cup red wine cook for 10 minutes at a simmer. Re- medium rare. Transfer racks to a warm½ cup chicken stock move lid and reduce sauce at a boil plate and let rest for 10 minutes while1 tablespoon red wine vinegar until it becomes syrupy. Cut the racks you make the sauce. into individual chops. Spoon sauce12 cloves garlic, whole, peeled over the lamb and serve. –6 servings salt and pepper, to taste1 | australian lamb: product guide
  15. 15. loin options rack, frenched and denuded (8 Rib) Prepared from a rack (chine and feather bones removed) by the removal of cap, all fat, muscles and connective tissues over the eye muscle. Ribs are frenched to the eye muscle. point requiring specification: Rib length piece Weight approximateLy: 13–18 oz. Aus-MeAT iTeM # 8roasted rack of australian Lamb with Balsamic and Fresh Mint Vinaigrette2–3 medium 8-rib Australian Lamb racks 1. Preheat oven to 475°F.seasoning bLend . Combine ingredients for seasoning2 teaspoons whole thyme, dried blend in a small bowl and sprinkle over the meat.1 teaspoon salt1 teaspoon black pepper, freshly ground . Heat a large, heavy skillet over high heat and add 1 tablespoon olivevinaigrette oil. Brown lamb on both sides for 3¼ cup olive oil minutes each. Pour off any fat from½ cup chicken stock pan, but save any juices in the pan to . Set the original skillet back on a2 tablespoons balsamic vinegar make pan sauce later. burner. Add stock and scrape up any3 tablespoons fresh mint, coarsely chopped browned pieces from the bottom of . Transfer lamb to roasting pan and the pan. Reduce to about 1 table-to serve roast, fat side up, in the middle of the spoon. Add vinegar and remove pan oven for 13–15 minutes or until the8 cups salad greens, such as curly endive, from heat and whisk in the remaining frisée or your favorite, washed (optional) internal temperature is 130–140°F for olive oil and mint to form a vinai- medium rare. Remove racks to a grette. Cut the racks into individual warm platter and let rest for 10 min- chops and serve as is, topped with utes while you make the sauce. the sauce or serve on salad greens. –6 servings australian lamb: product guide | 1
  16. 16. loin options short Loin saddle (0 Rib or 1 Rib) Prepared from a saddle by a cut through the eye muscle and vertebrae between the specified ribs. points requiring specification: Tail length – 0” or 1” Number of ribs required piece Weight approximateLy: 3.2–5 lbs. Aus-MeAT iTeM # 88/88australian Lamb chops with Red Peppers and Herbs8 Australian Lamb loin chops, 1 ½-inch thick 1. Coat the meat with the seasoning (2 per person) mix. Heat 2 tablespoons olive oil in a large skillet and brown chops onseasoning mix both sides for 3–4 minutes total.1 teaspoon salt1 teaspoon black pepper, freshly ground . Remove chops and pour off fat. Add remaining 1 tablespoon oil, red1 teaspoon thyme, dried pepper and garlic. Sauté vegetables,1 teaspoon savory, dried stirring frequently for 6 minutes or1 teaspoon basil, dried until pepper is soft. Add wine, freshpan sauce herbs and return chops to pan. Cook for 10 minutes uncovered or until3 tablespoons olive oil sauce is reduced by half. Turn chops1 large red bell pepper, seeded and over once or twice. Salt and pepper to cut into strips taste and serve. servings8 cloves garlic, whole1 cup dry white wine1 teaspoon fresh summer savory, chopped or sweet basil1 teaspoon fresh basil, chopped1 teaspoon fresh tarragon, chopped1 | australian lamb: product guide
  17. 17. loin options short Loin chop Prepared from short loin pair by splitting along the vertebrae and cutting into chops at desired thickness. piece Weight approximateLy: 3–6 oz.grilled australian Lamb chops with Burro Rosso8 Australian Lamb loin chops, 1 ¼-inch thick 1. Set up a charcoal grill for medium (2 per person) heat or preheat an outdoor gas grill.garLic-rosemary oiL bLend . Combine ingredients for the garlic-4 tablespoons olive oil rosemary oil in a small bowl and1 tablespoon fresh rosemary, chopped brush generously over both sides of the chops and set aside.2 teaspoons garlic, minced1 teaspoon salt . In a food processor, add optional¾ teaspoon black pepper, freshly ground anchovy, garlic and mustard and pro- cess to a paste. Add remaining ingre- . Place chops on platter and spoon 1burro rosso (fLavored butter) dients except salt and process to generous teaspoon of the butter over1 or 2 anchovy fillets (optional, to taste) smooth. Taste for salt. each and serve.1 clove garlic, whole, peeled . Grill chops to your desired done- Extra butter may be rolled in plastic2 teaspoons Dijon mustard ness, but they are best cooked to me- wrap and frozen. Cut off slices as2 tablespoons Parmesan cheese, freshly grated dium rare when the internal needed. servings1 tablespoon paprika temperature reaches 130°–140°F.1 teaspoon black pepper, freshly ground1 tablespoon Worcestershire or A-1 sauce8 tablespoons butter, softened (1 stick) salt to taste australian lamb: product guide | 1
  18. 18. loin options eye of short Loin Prepared from a loin (item 4860) and consists of the eye muscle portion. The number of ribs will determine its length. point requiring specification: Silverskin removed piece Weight approximateLy: 8–12 oz. Aus-MeAT iTeM # 10 tenderloin, butt off Tenderloin—butt off is the (tail) muscle of the tenderloin attached to the short loin after the separation of the leg. point requiring specification: Sidestrap retained or removed piece Weight approximateLy: 2–6 oz. Aus-MeAT iTeM # 0816 | australian lamb: product guide
  19. 19. forequarter options foreshank Prepared from a forequarter and is removed by following the breast and flap cutting line. piece Weight approximateLy: 10-22 oz. Aus-MeAT iTeM # 00australian Lamb shanks Osso Bucco4 large Australian Lamb shanks 1. Preheat oven to 375°F.2 teaspoons thyme, fresh or dried, chopped . Combine thyme and next four in-1 teaspoon fennel seed, crushed gredients and sprinkle generously½ teaspoon coriander, ground over the shanks. Brown shanks in1 teaspoon salt olive oil in a Dutch oven over high1 teaspoon pepper heat for 5–7 minutes. Remove shanks2 tablespoons olive oil from the pan and pour off all but 2 tablespoons of fat.1 ounce prosciutto or pancetta, chopped2 cups onions, thinly sliced . Reduce heat to medium and cook 2 hours or until lamb is quite tender.½ cup carrot, finely chopped prosciutto or pancetta, onions, carrots Remove shanks to a warm shallow2 tablespoons garlic, minced and garlic in covered pot for 10 min- serving bowl and degrease sauce. Boil utes, stirring often. Add remaining sauce to thicken slightly, add salt and1 cup dry white wine ingredients except salt and pepper, pepper to taste. Spoon sauce over the1½ cups tomatoes, seeded, chopped lemon zest, and parsley. Bring to a meat, then sprinkle lemon zest and2 cups chicken or lamb stock boil and return shanks to the pot. parsley over, and serve. -6 servings1 whole bay leaf Cover pot and bake in oven for 1½ to1 teaspoon fresh rosemary, chopped salt and pepper to taste2 teaspoons lemon zest3 tablespoons parsley, chopped australian lamb: product guide | 1
  20. 20. forequarter options bone-in, square-cut shoulder (4 Rib) Prepared from a forequarter by removing the neck, breast and foreshank. point requiring specification: Rib number required piece Weight approximateLy: 4.5–7 lbs. Aus-MeAT iTeM # 1tomato-braised australian Lamb shoulder chops with Basil-and-Olive Pennetomato-braised chops 1. Season lamb chops with salt and8 Australian Lamb shoulder chops, trimmed pepper. In a large high-sided frying salt and freshly ground pepper, to taste pan, heat 1 tablespoon of the olive oil2 tablespoons olive oil, divided over medium-high heat. Add the gar-2 cloves garlic, chopped lic and cook for 1 minute. Add the1 onion, chopped onion and cook, stirring, for 1-2 min- utes or until soft. Add the remaining2 tablespoons tomato paste oil and the lamb chops and brown for1 14.5-ounce can crushed tomatoes 1-2 minutes on each side. Add the2 tablespoons balsamic or red wine vinegar tomato paste to the pan and stir until . While the lamb is cooking, prepare½ cup red wine the mixture becomes aromatic and the penne according to package di-2 zucchini, diced the tomato paste changes color. Add rections and drain well. Fold throughpenne the tomatoes with their liquid and the the basil, olives and oil and mix well.1 pound penne pasta vinegar and wine, and stir to com- Keep warm. bine. Bring mixture to a boil. Reduce8 basil leaves, sliced . Place the penne in warm bowls, heat to low, cover and simmer, turn-¼ cup sliced black olives top with the lamb and sprinkle with ing chops occasionally, until chops1-2 tablespoons extra-virgin olive oil Parmesan cheese. Serve with a bowl are very tender, about 40-50 minutes. grated Parmesan cheese, for garnish of salad or vegetables. –6 servings Add the zucchini in the last 10 min-to serve, optionaL utes of cooking. salad or vegetables of choice18 | australian lamb: product guide
  21. 21. forequarter options shoulder rack Prepared from a square-cut shoulder by the removal of the blade, leaving the underlying muscles attached. The ventral cutting line is determined by a measurement from the tip of the eye muscle at the caudal end. points requiring specification: Rib number required Flap removal line distance from eye Frenched piece Weight approximateLy: 8–14 oz. Aus-MeAT iTeM # bone-in shoulder arm chops Prepared from bone-in, square-cut shoulder. Arm chops are prepared from the arm portion of the shoulder and contain a cross section of the humerus bone. Any rib bone or intercostal meat should be removed. piece Weight approximateLy: 4–8 oz. australian lamb: product guide | 1
  22. 22. forequarter options bone-in shoulder blade chops Prepared from bone-in, square-cut shoulder following the removal of arm chops. Blade chops are to be prepared from the blade portion of the shoulder. These chops shall contain a portion of the blade bone. piece Weight approximateLy: 4–8 oz. boneless square-cut shoulder (Rolled and Netted) Prepared from a bone-in, square-cut shoulder by the removal of bones, cartilage, sinew, ligamentum nuchae and lymph nodes. The boneless, square-cut shoulder is then rolled and netted. piece Weight approximateLy: 3.5–5 lbs. Aus-MeAT iTeM # 000 | australian lamb: product guide
  23. 23. nutritionaustraLian Lamb for the same type of fatty acids rare internal temp 120–130°FvitaLity and WeLL being found in olive oil and many nuts. inside very red; very moist with warm juicesAustralian lamb is a naturally cook 20 –25 minutes per poundnutrient-dense food, packed If you would like more details on rest 8 –10 minutesfull of essential nutrients for vital- the nutritional value of lamb, visit feel softity. The vitamin B12 in lamb is our web site at www.australian- medium raregreat for the nervous system; iron lamb.com internal temp 130 –140°Fhelps carry oxygen to the muscles inside lighter red; very moist with warm juicesfor energy and is important for cooking guide cook 25–30 minutes per pound rest 8–10 minutesbrain performance, especially for Use a meat thermometer to take feel soft, slightly spongy and springymemory and concentration. The out the guesswork and to ensure azinc in lamb is essential for our safe internal temperature has been mediumimmune system, and the protein is reached. Insert the sensing area of internal temp 140 –150°F inside pink red; moist with clear pink juicegreat for growing bodies. Protein your thermometer into the thick- cook 30–35 minutes per poundis also valuable if you’re watching est part of the meat away from the rest 8 –10 min.your weight; it helps you feel satis- bone or fat. feel slightly firm and springyfied longer. Most people prefer lamb medium- WeLL-done internal temp 150 –165°FBecause lamb is so tender and rare or medium, but it is also de- inside no pink; slightly moist, clear juicesmoist, it needs little or no fat for licious when cooked well-done. cook 35–40 minutes per poundcooking, and nearly half of the Whichever way you prefer, here’s a rest 8 –10 minutes feel firmfat in lamb is mono-unsaturated, guide for cooking Australian lamb:shipping transportShipping and transport of Aus- The average shipment and dis-tralian lamb is a vital element of charge time by sea is 22 days tothe supply chain. The Australian the West Coast and 31 days to theshipping industry, in cooperation East Coast. Airfreight is occasion-with Australian meat exporters, ally used to carry chilled prod-has developed a wide range of uct. By air, the discharge time istransport services to North Amer- about 18 hours to the West Coastica, designed to meet customers’ and 21 hours to the East Coast.requirements for delivery to bothport areas and inland destinations. When sealed containers of prod- uct arrive in the United States,Australian frozen and chilled lamb Mexico and Canada, they areis transported to North America by opened and re-inspected by USDA,a number of shipping lines, some SAGARPA or CFIA officials, whoof which provide direct service, check that the contents of eachwhile others provide transship- container match corresponding taminated and in overall goodment service. Both container and documentation. The product is condition. Any temperature fluc-conventional service are available. also randomly re-inspected to tuations logged during shipping ensure it is wholesome, uncon- are also evaluated by authorities. australian lamb: product guide | 1
  24. 24. storage handling it pays to do it right temperature, the longer the shelf handLe With care Correct handling and storage of life. So, for best results, always Correct carton handling maximizes meat can maximize yield, shelf keep chilled vacuum-packed meat returns, so when your delivery life and taste. That’s why it is so at a temperature range of ideally arrives make sure it’s in perfect important to take care and time to between 29°F and 32°F. To get condition and follow these nine implement and adhere to proper the maximum shelf life it’s also simple rules: storage and handling procedures. important to: 1. Accept only boxed product that three simpLe ruLes 1. Ensure a free flow of air is very cold to the touch, deliv- From the moment chilled vacuum- in your storage room. ered in an insulated hygienic packed meat reaches your estab- van that is itself cold. . Make sure your cooler lishment. Time, temperature and is clean and has proper . Check delivery invoices against sanitation remain the critical shelving and trays. your order specifications. factors. . Always store your meat . Check the weight and charac- To beat spoilage, remember fat side up. teristics of the meat. these three important rules: . Rotate product with a stock ro- . On delivery, stack the boxed 1. Keep it clean. tation plan based on a first-in, product immediately on shelves . Keep it cold. first-out system. in the cool room. . Keep it moving. things to remember In the unlikely event a vacuum- packed bag is punctured, the meat should be used as soon as possible. The longer the meat is stored prior to vacuum pack- ing and/or the longer the meat is stored in the vacuum pack, the shorter the shelf life after opening. It’s also important to note that vacuum-packed meat that has been stored and/or transported for a period of time is different from fresh meat, as the natural aging and tenderizing process has occurred. the best Way to store vacuum-packed Lamb The important thing to remember when storing chilled vacuum- packed meat is—the lower the | australian lamb: product guide
  25. 25. title . Keep a written record of what is in your cool room. 6. Rotate stock on a first-in, first- out basis, removing meat for cutting only when necessary. . Allow 2 to 3 weeks after pro- cessing for aging time to maxi- mize eating attributes. (Usually occurs during shipping.) 8. Watch for wet boxes, which can be a sign of “leakers” or vacuum bags that are leaking weep. Use this product as soon as possible. . Cut down on the amount of time a cooler door is left open. This will keep the cooler tem- perature stable. Slight variations can cause weep, which can re- duce shelf life and your profits. or almost completely depleting the unusual odor when the package oxygen supply from lamb is neces- is opened. This is natural. TheUnder good manufacturing practice, sary to slow down the deterioration odor will dissipate after a fewthe acceptable shelf life of vacuum- process. This can be done by sealing minutes and the meat will bepacked lamb stored ideally at 29°F lamb in a vacuum bag. perfectly sound for use.to 32°F is about 12 weeks from the‘packed-on’ or ‘production’ date. That’s why vacuum-packed lamb is . Vacuum packed, chilled the smart choice for chefs and re- meat should always be storedIf there are temperature fluctua- tailers around the world. It not only ideally at 29°F to 32°F, whichtions of between 3 and 4 degrees, inhibits destructive bacterial growth, extends the storage life ofthe shelf life is less and could vary but it also allows the natural tender- chilled vacuum-packed lamb.between 2 and 3 weeks. ization or aging process to continue . Always check all vacuum- as usual. The end result is increased packed product on delivery toKeep a temperature gauge in your shelf life of chilled vacuum-packed ensure that it is properly sealed.storage room and keep storage ac- lamb product from just a few dayscess to a minimum. . Always store lamb fat side up. to a minimum of 12 full weeks if the proper storage and handling proce- . And remember, once chilledthings to remember about dures are strictly followed: vacuum-packed meat has beenvacuum-packed LambThe spoilage bacteria that cause removed from its bag, it has a 1. Meats, which have been storedchilled lamb to discolor need oxy- shorter shelf life than that of in a vacuum bag, may have angen to grow. Therefore, reducing fresh meat. australian lamb: product guide |
  26. 26. meat safety The Australian sheepmeat industry All Australian processing plants has developed a series of integrated are required to operate under an quality assurance programs that Australian standard that mandates are part of the Australian industry’s the use of HACCP in their meat commitment to quality, safety and safety programs. Export processing integrity. plants must adhere to Standard Operating Procedures (SOPs). Australia’s meat safety programs Processing facilities have HACCP identify food safety and quality as- based programs that fully comply surance as top priorities, and em- with USDA’s regulations including brace Hazard Analysis Critical those for pathogen reduction, sani- Control Point (HACCP) and the tation and food safety. These are au- principles of ISO 9002 certification. dited by the Australian Quarantine Upon arrival in North America, Both these systems are internation- and Inspection Service (AQIS) and product is re-inspected by FSIS ally accepted. Australia is free of all the U.S. Food Safety Inspection in the United States; by the CFIA in Transmissible Spongiform Encepha- Service (FSIS). Canada; and SAGARPA in Mexico lopathies (TSEs) including Scrapie to confirm that all product meets which affects sheep. Quarantine All Australian lamb is clearly the required standards. This is veri- and animal health controls are labeled for product traceback. Vital fied and supported by agreed AQIS strictly enforced to maintain this information such as the Australian documentation (health certificates). favorable status. health inspection stamp, processor establishment numbers and date The Australian sheepmeat Quality assurance and meat safety of packaging are identified on all industry has earned an excellent begins on the farm. Flockcare is boxes. Traceback systems allow reputation worldwide because a farm-based quality assurance communication through the chain of its commitment to producing program that follows HACCP both ways—identifying problems consistent quality, safe and principles to avoid contamination and rewarding excellence. wholesome lamb products that problems. Accredited sheep meet customer specifications and producers must monitor and AQIS has a National Residue Sur- consumer requirements. record the use of chemicals, vey which ensures product is tested ensure stock identification and for pesticides, chemical residues, The Australian red meat industry adhere to traceback procedures. antibiotics and hormonal growth has a specific web site containing promotants, as well as a microbio- the latest Australian meat logical testing program that ensures safety news and information. product meets FSIS; Canadian It can be accessed online at: Food Inspection Agency (CFIA); www.safemeat.com.au and Secretaria de Agricultura, Ga- naderia, Desarrollo Rural, Pesca y Alimentacion (SAGARPA) meat safety pathogen requirements. | australian lamb: product guide
  27. 27. short Loin saddle bone-in, square-cut specify: shoulder • Tail length – 0” or 1” specify: • Number of ribs required • Rib number required piece Weight approx.: piece Weight approx.: • 3.2–5 lbs. • 4.5–7 lbs.Aus-MeAT iTeM # Aus-MeAT iTeM #88/88 PRODUCT GUIDE PAGE 14 1 PRODUCT GUIDE PAGE 18 short Loin chop shoulder rack piece Weight approx.: specify: • 3–6 oz. • Rib number required • Flap removal line distance from eye • Frenched Aus-MeAT iTeM # piece Weight approx.: PRODUCT GUIDE PAGE 15 • 8–14 oz. PRODUCT GUIDE PAGE 19 eye of short Loin bone-in shoulder arm chops specify: piece Weight approx.: • Silverskin removed • 4–8 oz. piece Weight approx.: • 8–12 oz.Aus-MeAT iTeM # 10 PRODUCT GUIDE PAGE 16 PRODUCT GUIDE PAGE 19 tenderloin, butt off bone-in shoulder specify: blade chops • Sidestrap retained or removed piece Weight approx.: piece Weight approx.: • 4–8 oz. • 2–6 oz.Aus-MeAT iTeM # 08 PRODUCT GUIDE PAGE 16 PRODUCT GUIDE PAGE 20 foreshank boneless square-cut piece Weight approx.: shoulder • 10–22 oz. specify: • Rolled and Netted piece Weight approx.: • 3.5–5 lbs.Aus-MeAT iTeM # Aus-MeAT iTeM # 00 PRODUCT GUIDE PAGE 17 00 PRODUCT GUIDE PAGE 20 For more information on Australian Lamb, including cooking and storage guidelines, recipes and more, visit our Web site at www.australian-lamb.com Meat Livestock Australia • P.O. Box 34176, NW • Washington, DC 20043
  28. 28. Cuts At-A-Glance Use this handy guide for quick reference. Cuts are shown with their assigned AUS-MEAT Item Number. More technical information relating to Australian Lamb cuts can be found in the Handbook of Australian Meat. For more information, visit www.australian-lamb.com bone-in Leg, Leg cuts, denuded chump-on specify: specify: • Variation of primal composition • Aitch bone removed • Trim to silverskin piece Weight approx.: • 4–9 lbs. Aus-MeAT iTeM # Aus-MeAT iTeM # 081 PRODUCT GUIDE PAGE 4 06 PRODUCT GUIDE PAGE 9 bone-in Leg, hindquarter shank chump-off piece Weight approx.: specify: • 1–1.5 lbs. • Aitch bone removed piece Weight approx.: • 4–8 lbs. Aus-MeAT iTeM # Aus-MeAT iTeM # 80 PRODUCT GUIDE PAGE 5 01 PRODUCT GUIDE PAGE 10 boneless Leg, rack, chine and feather chump-on bones removed specify: piece Weight approx.: • Rolled and netted • 1–2.5 lbs. • Shank retained or removed piece Weight approx.: Aus-MeAT iTeM # • 4–6 lbs. Aus-MeAT iTeM # 060 PRODUCT GUIDE PAGE 6 PRODUCT GUIDE PAGE 11 boneless Leg, rack, frenched butterflied specify: specify: • Rib length • Shank retained or removed • Frenching line piece Weight approx.: piece Weight approx.: • 4–6 lbs. • 1–2 lbs. Aus-MeAT iTeM # PRODUCT GUIDE PAGE 7 8 PRODUCT GUIDE PAGE 12 boneless rump rack, frenched and piece Weight approx.: denuded • 8–10 oz. specify: • Rib length piece Weight approx.: • 13–18 oz. Aus-MeAT iTeM # Aus-MeAT iTeM # h.a.m. 0 0 PRODUCT GUIDE PAGE 8 8 PRODUCT GUIDE PAGE 13
  29. 29. Meat and Livestock Australia Ltd. (MLA) promotes the consumption of Australian meat products in Australia and overseas markets. For more information on Australian Lamb, visit our Web site at www.australian-lamb.com or Phone: (202) 521-2551 Email: nthamerica@mla.com.auMeat Livestock Australia • P.O. Box 34176, NW • Washington, DC 20043

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