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Lamb_Brochure_Summer

Lamb_Brochure_Summer

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    Lamb_Brochure_Summer Lamb_Brochure_Summer Presentation Transcript

    • Australian lamb for vitality and well beingLean Australian lamb is packed full of essential nutrients foryour vitality and well being. In fact an average three ounce remarkable meals made simpleserving has only 175 calories, meeting the Food and DrugAdministration (FDA) definition of lean.Lamb is a nutrient rich food that fits perfectly into a healthydiet. On average, lamb is an excellent source of protein,vitamin B12, niacin, zinc, and selenium, as well as a goodsource of riboflavin. Easy. Any Day. ® Preparing Australian lamb for your family and friends is an easy way to make the everyday special.If you would like more details on the nutritional value oflamb, visit our website at www.australian-lamb.com australian lamb australian lamb for all seasons for all seasons o Lamb dishes have long been associated with your family and guests. You don’t have to be aCooked to your liking… judge your lamb’sdegree of doneness the excitement and joy of special occasions, master chef to add lamb to your menu repertoire; family celebrations and holiday traditions. even if you’ve never prepared lamb before you’llWhen cooking lamb you can test for doneness by touch.Just press the lamb with a set of tongs or a fork — when With Australian lamb you can now bring those be surprised by how much you already knowthe lamb feels slightly firm and springy, it is considered to same sentiments to casual meals as well. The as the techniques are very similar to preparingbe cooked to medium doneness. The firmer the feel of the delicious taste of lamb brings variety to your other red meats. The recipes included in thismeat, the more well-done it will be. table. Australian lamb is a fresh and wholesome brochure are a selection from our popular recipeMost people prefer lamb medium-rare or medium, but lamb ingredient that is not only full of flavor but healthy book Easy, Any Day! They take you through eachis also delicious when cooked well done. Whichever way you and easy to prepare as well. dish step-by-step allowing you to easily prepareprefer the recommendations below are a handy guide. delicious meals for any occasion.For best results you should always check the internal meat All-natural Australian lamb is raised on lushtemperature with a thermometer, it’s the easiest and most pastures with no artificial additives or hormone For more tips, recipes, and store locations visitaccurate way to tell if the lamb is ready. Last of all, don’tforget to let the lamb rest on top of your stove for 8-10 growth promotants so it’s a healthy choice for www.australian-lamb.comminutes before cutting and serving.To ensure lamb remains safe throughout cooking, the USDA*recommends cooking lamb patties and ground lambmixtures, such as meat loaf, to a safe minimum internaltemperature of 160°F as measured on a food thermometer.However, whole muscle meats such as roasts, steaks, andchops may be cooked to 145°F (medium rare), 160°F(medium), or 170°F (well done). For more information on Medium rare Australian lamb, visit us at Cook 25-30 min./lb. @ 360°F www.australian-lamb.com Internal meat temp 145°F or write: Meat & Livestock Australia Medium 1401 K Street, NW Suite 602 Cook 30-35 min./lb. @ 360°F Washington, DC 20005 Internal meat temp 160°F Well-done Cook 35-40 min./lb. @ 360°F Internal meat temp 170°F*www.fsis.usda.gov/Fact_Sheets/Lamb_from_Farm_to_Table/index.asp
    • pan-fried lamb loin chops mediterranean australian lamb burger with tomato and mozzarella salad with goat cheese and tomato relish LAMB TOMATO-MUSTARD DRESSING BURGER TOMATO RELISH 8 Australian lamb loin 3 tablespoons olive oil 1 ¾ pounds ground 3 vine-ripened tomatoes, chops, trimmed 2 tablespoons sherry Australian Lamb halved crosswise salt and freshly ground vinegar 1 shallot, peeled and 1 red onion, thickly sliced pepper, to taste 1 teaspoon whole-grain chopped 1 teaspoon sugar olive oil mustard 1 tablespoon capers, 1 teaspoon balsamic chopped vinegar SALAD 6-8 large basil leaves, sliced salt and freshly ground 1 pound cherry or grape tomatoes, halved freshly ground pepper, pepper, to taste to taste 1 cup diced fresh PRESENTATION mozzarella (try the ½ cup cornmeal (or flour), 4 Kaiser rolls or buffalo milk variety SERVES 4 for coating hamburger buns, split for a real treat) PREP/COOK UNDER 30 MIN olive oil, for cooking 4 tablespoons soft goat 4 radishes, very finely sliced roasted garlic australian lamb leg cheese (or chèvre)porcini-crusted australian lamb 6 leaves fresh basil, torn with rosemary potatoesrib chops with fresh pea, mint LAMB TO SERVE 1. To make the burgers, combine ground lamb, shallot, capers, basil and pepper in a large bowl and mix well. Divide mixtureand feta salad 1. To make the dressing, grill 3-4 tomatoes until just soft and place 1 Australian leg of lamb, roasted asparagus into four burgers. Spread cornmeal over a plate and press burg- in a blender with 2 tablespoons of olive oil, 1 tablespoon sherry bone-in ers into the cornmeal to coat.LAMB PEA SALAD vinegar and mustard. Pulse to combine. Set aside. 2 heads garlic, halved 2. Preheat barbecue or grill pan and brush with oil. Cook the 12 Australian lamb rib 1½ cups fresh (or frozen) peas 2. Now, start the salad. In large bowl, combine tomatoes, cheese, 3 tablespoons olive oil burgers over medium to high heat for 6-7 minutes or until chops 3 tablespoons crumbled feta radishes, and basil. Toss with remaining oil and vinegar. Season salt and freshly ground internal temperature reaches 160° F. extra virgin olive oil cheese SERVES 6 to taste and set aside. pepper, to taste ¼ cup dried, sliced por- ½ cup fresh mint leaves, torn PREP 30 MIN 3. To make the relish, place the tomatoes flesh-side down on 2 tablespoons rosemary, cini or preferred dried 1 lemon 3. Brush chops generously with oil and season with salt and ROAST 1 HOUR 40 MIN the grill and flip after 20 seconds, cooking until skin starts to chopped mushrooms freshly ground pepper, to taste. Cook over medium to high heat REST 15 MIN char. Grill the onions until soft. Transfer to a plate and, when 3 pounds small red 2 leaves fresh basil, torn on a barbecue or grill for 2-3 minutes each side for medium rare, cool enough to handle, dice finely. Place in a bowl, add the potatoes, halved ½ cup cubed crusty bread SERVES 4 or until cooked as desired. sugar and vinegar, season to taste with salt and pepper and mix salt and freshly ground PREP 10 MIN SET 30 MIN Serve chops with the salad and drizzle with tomato-mustard well. Serve warm or cold. pepper, to taste COOK 10 MIN 1. Preheat the oven to 350°F. Cut off the tips of the heads of garlic dressing. 4. Grill the buns, cut side down, until lightly toasted. Spread and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to with goat cheese and top with the burgers. Serve with the tomato1. To prepare the lamb, brush generously with olive oil and salt the touch, about 30 minutes. Let garlic cool for 5 minutes, then relish.and pepper to taste. Place dried mushrooms, basil and bread in squeeze the roasted cloves out of the garlic and into a bowl. Mash MAKES 4 BURGERSa food processor and process to a fine crumb. Transfer to plate with a fork and spread over the top of the lamb. PREP 30 MIN COOK 15 MINor bowl and press the lamb firmly into the crumb to form a crust. 2. Meanwhile, place the lamb in a large roasting pan and seasonCover and refrigerate 30 minutes (or overnight) to set crust. with salt, pepper and half of the rosemary. Allow to stand at room2. Heat enough oil in a non-stick pan to cover the base. Sauté temperature for 30 minutes to an hour. Place the potatoes in anchops, a few at a time, over medium high heat until golden ovenproof dish and toss with the remaining oil and rosemary. Setbrown and medium rare, about 10 minutes total, or until cooked aside.as desired. To test, press gently with finger. The meat should be 3. Roast lamb for about 1 hour 40 minutes, until it registers 130-firm but springy. Keep warm in a low temperature oven. 135°F on a meat thermometer for a medium-rare roast, or until3. To prepare the pea salad, while the lamb is cooking add peas the juices run clear when a sharp knife or skewer is inserted into pan of boiling, salted water and cook for 30–40 seconds. the thickest part of the meat. When the lamb has been roastingDrain, rinse with cold water and transfer to a bowl. Add feta for 40 or 50 minutes, place the potatoes in the oven and bakecheese, mint leaves, a squeeze of lemon, and 1 tablespoon of until well browned and tender.olive oil. Toss well, crushing peas slightly. 4. Transfer the lamb to a warm platter and let rest for 15 minutes.Serve lamb chops and pea salad with additional lemon and (It will continue to cook as it rests.) Carve and serve with theolive oil on the side. potatoes and asparagus.