Australian lamb is among the finest meats in the world, renowned across the globe for its delicate texture and buttery flavour. And despite our reputation for 'throwing a shrimp on the barbie' (something Australians seldom do and almost never say), we all know that cooking lamb is the true Australian meal.
There are many ways to cook lamb, and all are equally delicious. The flavoursome meat can be further accentuated by pairing it with the right side dishes and drinks.
With decades of experience, our team at Peter Bouchier are butchers of distinction. We know a thing or two about lamb and how to best prepare and present it for your guests. Read on to find out all there is to know about lamb.
[content_aside]At Peter Bouchier, we've spent years sourcing and selling the best lamb in Australia. Check out our incredible range of lamb.[/content_aside]
What is lamb?
For as many as 10,000 years, humans have lived with and cultivated sheep for food and clothing. These animals have great historical importance in Australia, with a prominent role in our economic, cultural, and culinary heritage.
Lamb is the meat of a young sheep. In Australia, lamb is the term used for meat from a sheep that is under a year old, with hogget and mutton referring to meat from older sheep. Lamb is comparably tender meat with a lighter colour than mutton and a much milder flavour profile.
Lamb is high in protein and has little fat compared to other sheep meat. Lamb is also a rich source of many different nutrients, such as zinc, niacin, phosphorus, iron and vitamin B12.
What are the different cuts of lamb?
Lamb is available in several different cuts, each with their own distinct qualities.
Lamb neck
Lambs are up to their necks in delicious meat. Neck meat can be used as a chop or a roast and is very flavoursome when slow-cooked.
Lamb forequarter
The forequarter encompasses the neck, breast, shoulder and shank. Forequarter rack can be prepared from the shoulder and is an inexpensive option to use instead of a loin rack.
Rack of lamb
A rack of lamb is one of the most desirable cuts of meat. Perfect when roasted, a cutlet of lamb from the rack is also great for grilling and frying in the pan.
Lamb ribs
Lamb ribs are full and flavoursome with a rich, fatty flavour. They can become more tender if cooked low and slow.
Lamb short loin
Perfect for roasting or grilling on high heat, the short loin is a tender cut of meat that tends to have a hearty external layer of fat (perfect for a juicy roast).
Lamb tenderloin
The tenderloin is, as the name suggests, an exceptionally tender piece of meat. It has almost no connective tissue or fat, and is best served with as much of the juiciness retained as possible.
Lamb chump
Lean and plump, the chump is a large cut of meat and equivalent to a beef rump.
Leg of lamb
A roast leg of lamb is one of the most popular, beloved, and delicious meals that incorporates lamb.
Lamb shank
Lamb shanks are one of the most popular winter cuts and can be mouth-wateringly tender, falling off the bone when slow-cooked.
Lamb chops
This cut comes from the loin, rib or sirloin and is a classic meal option given their even texture and tenderness.
There are many other parts of a lamb that are good to eat. They tend to be less conventional in contemporary western diets, but are delicious nonetheless. Quality lamb offal can include kidneys, stomach, brains, liver, heart and lungs.
What is the best way to cook lamb?
Lamb is an astoundingly versatile meat, and can be served up as a delicious meal after being cooked in a variety of different ways. Here are just a few of our favourites.
Roast lamb
A classic, and a favourite with families all over the world. Roasting is ideal for larger cuts of lamb like leg of lamb or lamb racks. Season the lamb with herbs, garlic, and olive oil, then roast it in the oven at a moderate temperature until it reaches your desired level of doneness.
Grilled lamb
Grilling is a fantastic method for cooking lamb chops, lamb kebabs, or even whole butterflied legs of lamb. Marinate the lamb in your choice of herbs and spices, then grill over high heat for a few minutes on each side for a beautifully charred exterior and juicy meat interior.
Braised lamb
Tougher cuts of lamb, such as lamb shanks or shoulder, benefit from braising. Slow-cook them in a flavourful liquid (like broth or wine) along with aromatic vegetables and herbs. This method results in tender, falling-off-the-bone lamb with a rich, flavourful sauce.
Lamb curry
Lamb is a popular choice for curries in many cuisines, including Indian and Middle Eastern. Cut the lamb into bite-sized pieces and simmer them in a fragrant curry sauce made with spices, tomatoes, coconut milk, or yogurt. Serve over rice or with naan bread for a satisfying meal.
Lamb stew
Lamb stew is a comforting dish made by simmering lamb pieces with vegetables, broth, and seasonings. It's perfect for cuts like lamb stew meat or diced lamb shoulder. Allow it to cook slowly on the stove or in a slow cooker until the meat is tender and the flavours meld together.
How long should I cook lamb?
Lamb that is too raw can be dangerous, and lamb that has been overcooked can lose the tenderness, flavour and juiciness that make it such a special piece of meat. The exact cooking time and temperature will vary depending on the cut of meat, the cooking method, and the desired outcome. To make life easier in the kitchen, we recommend investing in a scale and a meat thermometer.
What's the desired internal temperature of lamb?
Raw meat can contain bacteria that are harmful to human beings. Listeria, Salmonella, and E. coli are just a few of the unpleasant causes of food poisoning that can come about if meat is not cooked properly.
Medium well-done lamb should reach an internal temperature of 63°C (145°F). The only cut of lamb that is an exception is ground lamb, which should reach a temperature of 71°C (145°F). Medium rare lamb would reach 54°C (130°F).
Are there any tips or tricks for cooking lamb?
There certainly are! Here are some of our top tips and tricks for how to cook lamb:
Use a meat thermometer
It can be tempting to just eyeball your meat when it comes to doneness, but the eyes can be misleading, and it's easy to make mistakes. With a meat thermometer, particularly an instant-read thermometer, you'll have a much more accurate way of measuring when your lamb is perfectly cooked.
Bring your lamb up to room temperature before cooking
Never start cooking lamb straight from the fridge (or – perish the thought – the freezer). Always let the lamb come up to room temperature before you put it in the oven. This will reduce cooking times and help you cook the meat more evenly.
Trim excess fat from your lamb
While lamb fat adds flavour, excessive fat can lead to flare-ups on the grill or a greasy result in stews and braises. Trim excess fat from your lamb cuts before cooking, leaving just enough for flavour and moisture.
Marinate your lamb for flavour
Lamb pairs well with a variety of herbs, spices and marinades. Marinating lamb for at least a few hours (or overnight for deeper flavour penetration) can enhance its taste and tenderness. Popular marinade ingredients include garlic, rosemary, mint, lemon and olive oil.
Sear the lamb meat when cooking
When pan-frying or grilling lamb, start it on a high heat to sear the meat. Searing creates a flavourful crust and locks in the juices. Once both sides are seared, lower the heat to finish cooking to your desired level of doneness.
Rest the cooked lamb before you slice it
It can be tempting to dive right in and start eating your lamb right away, but stay strong. Resting meat after you take it out of the oven will give the juices an opportunity to permeate through the meat rather than pool on the plate.
What are the most popular lamb dishes?
Lamb is popular in all the continents of the world, in Australia and Africa, across the Americas, and all over Europe and in Africa, too. Those dozen scientists or so who live in Antarctica? We're not 100% sure, but if we were to take a guess, we'd say that they probably like lamb there – whenever they can get it.
If you're looking for a lamb recipe, here are some of our favourites:
Roast lamb
A classic Australian Sunday lunch or special occasion meal, roast lamb features a whole leg or shoulder of lamb slow-roasted to perfection. It's typically seasoned with herbs and garlic and served with roast vegetables and gravy.
Lamb kofta
Lamb kofta is influenced by Middle Eastern flavours and is popular in Australian cuisine. It involves ground lamb mixed with spices, herbs and sometimes breadcrumbs, shaped into skewers or patties and grilled or roasted, then served with pita bread and yoghurt sauce.
Lamb pie
Lamb pies are a popular snack or meal in Australia, consisting of diced lamb cooked with gravy and vegetables, enclosed in a pastry crust. You'll find these savoury pies in bakeries and cafes across the country.
Moussaka
Moussaka is a classic Greek dish made with layers of thinly sliced eggplant, ground lamb and a rich tomato sauce, topped with a creamy béchamel sauce. It's then baked until golden brown to create a hearty dish.
Rogan Josh
Rogan Josh is a Kashmiri curry made with tender lamb and cooked in a flavourful sauce, which is made from a blend of aromatic spices like cinnamon, cardamom and cloves, along with tomatoes and yoghurt. It's known for its deep red colour and bold flavour.
What food and drink pairs well with lamb?
Lamb is unique-tasting meat and demands unique accompaniments. Eggplants, potatoes and carrots are an excellent beginning, but what about wines? And what about the mint sauce? Read on to find out about lamb pairing, and take your culinary adventures to bold new places.
What are good side dishes to serve up with my lamb recipe?
Lamb has a slightly gamey taste and pairs well with side dishes that complement its richness. Some of our favourite side dishes to serve up with lamb include:
Roast potatoes
Roast potatoes are a delicious accompaniment for a range of meat, and lamb is no different. For a smooth and comforting contrast to the lamb, you can also use mashed potatoes with a dash of salt and pepper.
Roast vegetables
Roasted vegetables, such as fresh garlic, carrots, asparagus and Brussels sprouts, add a hearty element to your lamb dish. The caramelisation from roasting enhances their natural sweetness.
Couscous
Couscous is a great side dish choice for lamb, especially when flavoured with herbs, spices and a drizzle of olive oil. Its light and fluffy texture pairs well with lamb.
Greek salad
A Greek salad with cucumbers, tomatoes, olives and feta cheese, drizzled with oil and lemon juice, complements lamb's Mediterranean flavours.
Mint sauce or jelly
Mint sauce or mint jelly is a traditional condiment for lamb, dating back to cuisine in the pre-Roman times. The refreshing, slightly tangy flavour of mint sauce perfectly complements lamb's unique aroma compounds.
What wine pairs well with lamb?
The best wines to pair with lamb are red wines. A French Bordeaux, with dark fruits, plush texture and round tannins, is a sophisticated pairing for an elevated lamb dish. A Victorian Cabernet, such as our Jackson Brooke Cabernet from Henty, will also be an ideal partner with its savoury texture and peppery spice.
White wine lovers have a slightly more difficult time when finding a wine to pair with lamb. One reliable option is a zesty, slightly off-dry Riesling, such as The Story ‘Whitlands' Riesling, especially one with a richly textured palate that will complement both the sweetness of lamb meat and the fragrance from the herbs and spices.
Where can you get the best lamb in melbourne?
The best lamb in Melbourne comes from the best lamb butcher in Melbourne. The people who raise your lamb should be committed to excellence, animal welfare, and sustainability. At Peter Bouchier, we only work with the top lamb suppliers in New South Wales and Victoria, because we believe that our clients deserve the very best.
