Lamb this week? Think beyond Chops.

Whatever your views on Australia Day/Date – it’s become a time for people to celebrate our cultural diversity and has become synonymous with Barbeques and Lamb. Hence our post this week.

While Lamb Chops are the first thing we think of… I spent 30 minutes with John discussing the huge range of Free Range, Grass Fed, Antibiotic Free Lamb options available at Palmdale Village Meat, Poultry and Seafood.

Chops, Roasts, Sticks, Diced, Steaks, Minced, Burgers, Sausages, Yiros…

A list, with some recipe suggestions and recommended cooking times follow.  Remember, we are recommending cooking times for our quality lamb range.  All of our meat have a proven quality and give a trusted result.  If not, it wouldn’t be in our range.

Gluten Free?  Yes, don’t worry, everything in the Palmdale Lamb Range is Gluten Free and Nitrate Free.

For a quick list of what is good for what, check out the bottom of the page. But for a more complete list, with suggested cooking times, here it is.

Chops

Forequarter Chops

  • Great for BBQ, Grilling or Pan cooking
  • Because they have the bone in and lots of natural gelatin, they are great for Slow Cooking, Curries and Casseroles
  • On a HOT BBQ plate, you are looking at 4 to 5 minutes per side

Chump Chops

  • Great for BBQ, Grilling or Pan cooking
  • On a HOT BBQ plate, you are looking at 4 to 5 minutes per side

Loin Chops

  • Also great for BBQ, Grilling or Pan cooking
  • On a HOT BBQ plate, you are looking at 4 to 5 minutes per side

French Cutlets

  • Still great for BBQ, Grilling or Pan cooking
  • On a HOT BBQ plate, you are looking at 4 to 5 minutes per side
  • Particularly yummy if crumbed and panfried in butter

Roasts

Leg of Lamb – Bone in

  • As a Roast – 45 minutes per kilo at 180oC (160 fan forced)
  • Slow Cooked – beautifully done slowly, tender and delicious with plenty of gravy “stock” available in the cooking liquid

Butterflied Leg of Lamb – Bone out

  • 4 Flavours
    • Greek
    • Rosemary/Mint
    • Lemon/Oregano
    • Plain
  • Due to the excellence of the Butchers at Palmdale, the leg is cut evenly, and therefore it will cook evenly.  It is a quick, easy roast, even for beginners.
  • To cook in an oven, approx 45 minutes and you are done! (180oC or 160oC if you are using a fan forced oven)
  • As a recipe idea, John suggests you use your veggies as a trivet for the roast for deliciously flavoured roast vegetables. The roast is quick, so don’t cut your vegetables too big – large icecube sized. (or par boil them first)
  • Another idea – for very crispy veggies, and suggested by Jamie Oliver, is put your butterflied leg of lamb on a trivet or cake cooler, which is then placed over your vegetables (quick roast, therefore small veggies or par cook).  Being suspended above them means they get an all over crispiness.
  • For a Barbeque, use a Medium temperature for your hotplate. Now – to turn or not to turn?
    • If you are cooking it on an uncovered BBQ, Med temp. TURN! 15 minutes per side (cooks a little quicker because it is direct heat)
    • If you are cooking it in something like a Webber or a covered BBQ, Med Temp, DO NOT TURN, 40 minutes (indirect heat)

Roast Shoulder – Bone in

  • Cooks nicely as per your leg of lamb (above)
  • Perfect for slow cooking in your oven

Back Strap as a Roast

Racks of Lamb

  • The easiest carve roast of them all.
  • Generally 8 “chops” per roast.  The people at Palmdale Meats are very accommodating though, ask if you would like it a different size.
  • Wonderful in the oven, 15 to 20 minutes (180oC or 160oC if you are using a fan forced oven)
  • Or cooked in a Webber, a closed BBQ or a similar type of closed cooker. 15 to 20 minutes on medium

Rolled Leg of Lamb

  • 4 Flavours
    • Greek
    • Rosemary/Mint
    • Lemon/Oregano
    • Plain
  • 45 minutes in the oven at 180oC (160oC for a fan forced oven).
  • Sensitive to time, don’t overcook

Rolled Shoulder of Lamb

  • 3 Flavours
    • Rosemary/Mint
    • Lemon/Oregano
    • Plain
  • 45 minutes in the oven at 180oC (160oC for a fan forced oven)
  • More forgiving roast, and with it’s natural gelatin it therefore slow cooks very nicely indeed

Greek Lamb Rump Mini Roast

  • Only 300g – perfect for 1 or 2 people
  • 15-20 minutes at 180oC (160oC for a fan forced oven).

Sticks

  • Greek Lamb Kebabs – All meat, marinated.
  • Lamb Fillet Shaslick – Meat and Veggies
    • Both take only 4 minutes per side to cook, on a hot plate

Steaks

Leg Steak

  • Very lean.
  • If you are cooking on the BBQ, be QUICK! no more than 30-45 seconds per side.
  • Best if marinated first if you are going to BBQ.
  • Although lean, very nice in a Casserole, Curry or for Slow Cooking

Rump Steak

  • Still Lean, but not as lean and therefore more forgiving on the Barbeque.
  • 3 minutes per side, on a hot plate, will leave you with a medium rare steak

Lamb Mince

Diced Lamb

  • Perfect for slow cooked meals like Curries, Casseroles, Stews and Soups.

Lamb Shanks

  • Fabulous for slow cooking, soups or curries

Sausages

  • Lamb and Mint
  • Mediterranean Lamb

Burgers

  • Greek Style Lamb
  • Moroccan

Yiros

  • Sometimes called Souvlaki, or even Kebabs, these are seasoned strips of Lamb, quickly cooked and eaten hot or cold in thick bread or pita bread. Teamed with lettuce, tomato (we like pickles, cheese, spring onions and avocado too) and Garlic Sauce, it makes for a quick, delicious meal

 

Oh dear…. Too much? Confused?  Here’s a quick list

Perfect Barbeque Meats

  • Sticks – Lamb Kebabs or Shaslicks
  • Burgers
  • Chops
  • Steaks
  • Butterfly Leg of Lamb
  • Sausages
  • Burgers
  • Yiros

Curries / Slow Cook / Casseroles

  • Diced Lamb
  • Forequarter Chops
  • Lamb Shanks
  • Lamb Mince (Particularly made into Meatballs)
  • Leg Steaks
  • Rolled Shoulder
  • Lamb Leg, bone in

 

Not sure about how to cook your selection?

Palmdale Meats, Poultry and Seafood – North Adelaide – are always here to help you.

Call in to Palmdale Village Meats in the North Adelaide Village,  81 O’Connell St, North Adelaide.

(08) 8267 5498