australian lamb
p roduct guide
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australian lamb
produc t g u i d e
table 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
recipes yourself, or use them as
4
5
6
7
8
9
10
Bone-in Leg, Chump-On
Bone-in Leg, Chump-Off
Boneless Leg, Chump-On
Boneless Leg, Butterflied
Boneless Rump
Leg Cuts, Denuded
Hindquarter Shank
loin options
11 Rack, Chine and Feather
Bones Removed
12 Rack, Frenched
13 Rack, Frenched and Denuded
14 Short Loin Saddle
15 Short Loin Chop
16 Eye of Short Loin
16 Tenderloin, Butt Off
forequarter options
17
18
19 19
20
20
Foreshank
Bone-in, Square-Cut Shoulder
Shoulder Rack
Bone-in Shoulder Arm Chops
Bone-in Shoulder Blade Chops
Boneless Square-Cut Shoulder
inspiration for your own creations.
4
Roast Leg of Australian Lamb
with an Olive-mustard Coating
5
Roast Leg of Australian Lamb
Marinated in Ale and Lemon
6
Greek Style Boneless Leg
of Australian Lamb
7
Grilled Butterflied Leg of Australian
Lamb in a Southwest Marinade
8
Australian Lamb Kabobs
Wrapped in Pita
9
Mediterranean Australian
Lamb Burger with Goat
Cheese and Tomato Relish
10 Shredded Australian Lamb Shanks
with Mushrooms and Polenta
11 Balsamic-glazed Australian
Lamb Rack with Insalata Tricolor
12 Roasted Rack of Australian Lamb
with Garlic and Red Wine Sauce
13 Roasted Rack of Australian Lamb with
Balsamic and Fresh Mint Vinaigrette
14 Australian Lamb Chops with Red
Peppers and Herbs (pictured above)
21 Nutrition
21 Shipping & Transport
22 Storage & Handling
15 Grilled Australian Lamb Chops
with Burro Rosso
24 Meat Safety
18 Tomato-Braised Australian
Lamb Shoulder Chops with
Basil-and-Olive Penne
17 Australian Lamb Shanks Osso Bucco
australian
W
elcome to the Australian Lamb
on lush pastures and feed on clover, rye
Product Guide. This guide has been
and other grasses. They receive only the
created especially for North American retail
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
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—
Australian Lamb is marketed in the United
States, Mexico and Canada under numerous
individual company brands that are discernible to retailers, chefs and consumers.
Distinguished by Nature
Australian Lamb is a product of its
pure, clean environment. Lambs graze
stands out and North American customers
| australian lamb: product guide
has underpinned Australia’s reputation
for producing some of the highest quality
lamb in the world.
Australian Lamb Ranchers
Australian Lamb ranchers are worldrenowned for their animal husbandry
and ranch management techniques. The
Australian livestock industry takes pride
lamb
Fre s h , e a s y a n d delicious
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
Lamb Processing Leader
meat for the North American market.
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,
An Experienced Exporter
Australia has exported meat for more than
a century. Focused on meeting customer
specifications, the Australian Lamb industry
CFIA and SAGARPA conduct regular audits
of Australian meat plants and individually
license plants to produce meat for the North
American market.
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,
Safe and Wholesome
All Australian export meat packing plants
are regulated by the Australian Federal
Government through the Australian
we invite you to make Australian Lamb a
prosperous part of your business. With help
from this extensive product guide, you’re
certain to find items to suit your every need.
Quarantine and Inspection Service (AQIS).
australian lamb: product guide | 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 #
4801
Roast Leg of Australian Lamb with an Olive-mustard Coating
1 whole bone-in leg of Australian Lamb
(about 6 lbs.)
45 black calamata olives, pitted
2 cloves garlic, peeled
2 teaspoons fresh rosemary
1½ tablespoons Dijon mustard
1 teaspoon black pepper, freshly ground
3 tablespoons olive oil
Throughout this guide, 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.
| australian lamb: product guide
1. Preheat oven to 350°F.
2. Place olives, garlic, rosemary, mustard and pepper in a food processor.
Process to a smooth paste and gradually add olive oil. Spread mixture all
over the fat side of meat and place fat
side up in a roasting pan.
3. 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 complete its cooking (meat temperature
will rise another 5–10°F). Carve and
serve. 6–8 servings
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 #
4805
Roast Leg of Australian Lamb Marinated in Ale & Lemon
1 bone-in leg of Australian Lamb
(about 5 lbs.)
1. Combine marinade ingredients in
a bowl.
Ale & lemon marinade
2. Place lamb in a shallow bowl and
pour marinade over. Cover with
plastic wrap and marinate for 2–3
hours or overnight, turning the lamb
from time to time.
¾ cup olive oil
5 cloves garlic, peeled & chopped
¾ cup ale or beer
½ cup lemon juice
1 teaspoon mustard, powdered
½ cup soy sauce
2 teaspoons brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons black pepper, freshly ground
3. Roast in a 350°F oven or set up a
covered gas or charcoal grill for indirect cooking. Remove lamb from
marinade and discard marinade.
Roast for about 1 hour, 20 minutes in
oven or on the grill until the internal
temperature reaches 130–140°F for
medium rare. Thinner parts will be
more done. Remove and let lamb rest
for 10–15 minutes loosely covered
with foil. (Meat temperature will rise
another 5–10°F.) Cut into slices and
serve. 6–8 servings
australian lamb: product guide | 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 #
5060
Greek Style Boneless Leg of Australian Lamb
1 whole boneless leg of Australian Lamb
(about 5 lbs.)
Greek marinade
½ cup + 2 tablespoons lemon juice
½ cup olive oil
¼ cup oregano, dried
8 cloves garlic, peeled & crushed
1 tablespoon salt
2 teaspoons black pepper
1. Combine all ingredients except 2
tablespoons of the lemon juice in a
small bowl.
2. Place lamb in a shallow bowl and
pour marinade over. Cover bowl and
marinate 2–3 hours or overnight,
turning the lamb from time to time.
3. When ready to roast, preheat oven
to 450°F.
4. Transfer lamb to a roasting pan and
discard marinade. Roast the lamb for
15 minutes in the middle of the oven.
Reduce temperature to 350°F and
roast for another 35–40 minutes.
Check the lamb for doneness. When
| australian lamb: product guide
the internal temperature registers
130–140°F, it will be medium rare to
medium after it is left to rest. Remove
from oven, sprinkle meat with remaining lemon juice, cover loosely
with foil and let rest for 10–15 minutes. Cut lamb into slices and serve.
6–8 servings
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 Marinade
1 whole boneless leg of Australian Lamb,
butterflied (about 5 lbs.)
1. Combine marinade ingredients in a
bowl.
Southwest marinade
2. Place lamb in a shallow bowl and
pour marinade over. Cover with plastic wrap and marinate for 2–3 hours
or overnight, turning the lamb over
from time to time.
½ cup olive oil
¼ cup lime juice
¼ cup orange juice
2 tablespoons tequila (optional)
2 tablespoons garlic, minced
2 teaspoons cumin, ground
1 tablespoon chile
powder
1 tablespoon oregano, whole, dried
2 teaspoons sesame seeds, whole
3. Set up a covered gas or charcoal
grill for indirect cooking. Remove
lamb from marinade and discard marinade. Cook lamb for 45 minutes or
until the internal temperature in the
thickest part reaches 130–140°F for
medium rare. Thinner parts will be
more done. Remove lamb from grill
and let rest, covered loosely with foil
for 10–15 minutes before slicing and
serving. 6–8 servings
1 tablespoon salt
2 teaspoons black pepper, freshly ground
australian lamb: product guide | 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 #
5074
Australian Lamb Kabobs Wrapped in Pita
1½pounds boneless leg of Australian Lamb,
cut into 1-inch cubes
1 tablespoon and 1 teaspoon fresh thyme
2 cloves minced garlic, divided
1 teaspoon salt
½ teaspoon freshly ground pepper
1 cup plain whole-milk yogurt
1 tablespoon fresh lemon juice
4-6large pitas
chopped lettuce and tabbouleh
or diced tomato
1. Place the lamb in a large bowl.
Combine 1 tablespoon of the thyme,
half the garlic and the salt and pepper, then add to the lamb and toss
well. Cover and leave for 20 minutes
to allow the flavors to infuse. Thread
lamb onto metal or presoaked wooden
skewers.
2. Place the yogurt in a small bowl
and add the remaining thyme and
garlic and the lemon juice. Mix well.
Season to taste with salt and pepper.
3. Broil or barbecue the kabobs over
medium to high heat until cooked as
desired, about 4-5 minutes each side
for medium rare.
| australian lamb: product guide
4. Toast the pitas lightly on the grill
until just warmed, and top with the
lettuce and tabbouleh or tomato. Remove the lamb from the skewers and
place on salad. Drizzle with the yogurt and wrap firmly into a roll. 4–6
Servings
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 #
5065
Mediterranean Australian Lamb Burger with Goat Cheese and Tomato Relish
1¾pounds Australian Lamb leg, ground
1 shallot, peeled and chopped
1 tablespoon capers, chopped
6-8large basil leaves, sliced
freshly ground pepper, to taste
½ cup cornmeal (or flour), for coating
olive oil, for cooking
tomato relish
3 vine-ripened tomatoes, halved crosswise
1 red onion, thickly sliced
1 teaspoon sugar
1 teaspoon balsamic vinegar
salt and freshly ground pepper, to taste
Presentation
4 kaiser rolls or hamburger buns, split
4 tablespoons soft goat cheese (chèvre)
1. To make the burgers, combine
ground lamb, shallot, capers, basil
and pepper in a large bowl and mix
well. Divide mixture into four burgers. Spread cornmeal over a plate and
press burgers into the cornmeal to
coat.
2. Preheat barbecue or grill pan and
brush with oil. Cook the burgers over
medium to high heat for 6-7 minutes
or until internal temperature reaches
160°F.
3. To make the relish, place the tomatoes flesh-side down on the grill and
flip after 20 seconds, cooking until
skin starts to char. Grill the onions
until soft. Transfer to a plate and,
when cool enough to handle, dice
finely. Place in a bowl, add the sugar
and vinegar, season to taste with salt
and pepper and mix well. Serve warm
or cold.
4. Grill the buns, cut side down, until
lightly toasted. Spread with goat cheese
and top with the burgers. Serve with the
tomato relish. 4 Servings
australian lamb: product guide | leg options
Hindquarter Shank
Prepared from a hindquarter consisting 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 #
5031
Shredded Australian Lamb Shanks with Mushrooms and Polenta
4 dried mushrooms, sliced
1 cup hot chicken stock
½ cup flour, for dusting
1 teaspoon ground mustard powder
6 large Australian Lamb shanks, trimmed
2 tablespoons olive oil
1 clove garlic, crushed
8 baby onions
½ pound small whole white mushrooms,
cleaned
1 cup chicken stock
2 cups red wine
2 large tomatoes, diced
2 cups instant or regular polenta
¼ cup soft goat or Parmesan cheese
6 leaves fresh basil, shredded
to serve, optional
10
butter-lettuce salad
| australian lamb: product guide
1. Soak the mushrooms in the hot
chicken stock for 10 minutes to release flavors.
2. Combine the flour and mustard.
Powder the lamb shanks with enough
of the mixture to coat, and shake off
the excess. Heat the oil in a large
heavy-based casserole dish and
brown the shanks over medium heat
on all sides. Add the garlic, onion and
mushrooms and cook, stirring for 1-2
minutes. Add the chicken stock, red
wine and tomatoes and stir to combine. Bring to a simmer, then cover
and cook over low heat for 2 hours or
until meat easily falls from the bones.
(You could also place in a 350°F oven
and bake for 2-2½ hours.)
3. When meat is nearly cooked, prepare the polenta according to direc-
tions on packet. Stir through cheese
and keep warm.
4. Remove shanks from liquid and,
when cool enough to handle, pull
meat from the bones and shred with
hands. Return shredded meat to the
pan and reheat. Serve over the hot
polenta and garnish with shredded
basil.
This dish is wonderful with a simple
butter-lettuce salad. 6 Servings
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 #
4932
Balsamic-glazed Australian Lamb Rack with Insalata Tricolor
2 racks of Australian Lamb, frenched
salt and freshly ground pepper, to taste
2-3tablespoons olive oil
glaze
¾ cup balsamic vinegar
½ cup red wine
2 tablespoons brown sugar
1 sprig rosemary
Salad
1 head radicchio, leaves separated
2 endive, leaves separated
1 handful arugula
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
fresh sliced Parmesan cheese
to serve, optional
crusty Italian bread
1. Preheat oven to 425°F. Season the
racks with salt and pepper and set
aside.
2. Place all the glaze ingredients in a
small saucepan and bring to boil.
Reduce heat and simmer until mixture thickens and becomes glossy,
about 10-15 minutes.
3. Heat a large ovenproof pan to medium-high and coat pan with oil. Sear
the lamb racks for 2-3 minutes each
side to brown, then tip any excess fat
from pan. Brush with a little of the
glaze, place in the oven and roast for
10-12 minutes, or until medium rare
and an internal temperature of 130–
140°F. Transfer to a warm plate, cover
loosely with foil and let rest for 5-10
minutes before slicing. Or place uncut
rack in the refrigerator and serve cold
the next day. It will stay moist and
fresh if the cutting is done just before
service.
4. To make salad, wash and dry the
salad greens and place in a large bowl.
Combine the lemon juice and oil and
toss through the leaves with the Parmesan cheese. Arrange the salad on a
platter and place lamb on top. Remove
the rosemary sprig from the glaze and
drizzle over all. Serve with crusty
Italian bread. 4–6 Servings
australian lamb: product guide | 11
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 #
4938
Roasted Rack of Australian Lamb with Garlic and Red Wine Sauce
2–3 medium 8-rib Australian Lamb racks
herb rub
1 teaspoon fresh basil, chopped
½ teaspoon thyme, fresh or dried, chopped
½ teaspoon oregano, fresh or dried, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fennel seed, crushed
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Garlic and red wine sauce
1 tablespoon olive oil
½ cup red wine
½ cup chicken stock
1 tablespoon red wine vinegar
12 cloves garlic, whole, peeled
12
salt and pepper, to taste
| australian lamb: product guide
1. Preheat oven to 475°F.
2. Combine herb rub ingredients in a
small bowl and generously coat the
racks all over with the rub.
3. Add oil to a large heavy skillet and
brown racks over high heat for 3 minutes per side. Pour off fat from pan,
but save any juices in the pan to
make a pan sauce later.
4. Place racks fat side up in a roasting
pan and roast in the middle of the
oven for 13–15 minutes or until the
internal temperature is 130–140°F for
medium rare. Transfer racks to a warm
plate and let rest for 10 minutes while
you make the sauce.
5. Set the original skillet back on the
burner and add all the ingredients except salt and pepper. Bring to a boil
scraping up any browned pieces from
the bottom of the pan. Cover pan and
cook for 10 minutes at a simmer. Remove lid and reduce sauce at a boil
until it becomes syrupy. Cut the racks
into individual chops. Spoon sauce
over the lamb and serve. 4–6 Servings
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 #
4938
Roasted Rack of Australian Lamb with Balsamic and Fresh Mint Vinaigrette
2–3medium 8-rib Australian Lamb racks
Seasoning blend
2 teaspoons whole thyme, dried
1 teaspoon salt
1 teaspoon black pepper, freshly ground
vinaigrette
¼ cup olive oil
½ cup chicken stock
2 tablespoons balsamic vinegar
3 tablespoons fresh mint, coarsely chopped
To Serve
8 cups salad greens, such as curly endive,
frisée or your favorite, washed (optional)
1. Preheat oven to 475°F.
2. Combine ingredients for seasoning
blend in a small bowl and sprinkle
over the meat.
3. Heat a large, heavy skillet over
high heat and add 1 tablespoon olive
oil. Brown lamb on both sides for 3
minutes each. Pour off any fat from
pan, but save any juices in the pan to
make pan sauce later.
4. Transfer lamb to roasting pan and
roast, fat side up, in the middle of the
oven for 13–15 minutes or until the
internal temperature is 130–140°F for
medium rare. Remove racks to a
warm platter and let rest for 10 minutes while you make the sauce.
5. Set the original skillet back on a
burner. Add stock and scrape up any
browned pieces from the bottom of
the pan. Reduce to about 1 tablespoon. Add vinegar and remove pan
from heat and whisk in the remaining
olive oil and mint to form a vinaigrette. Cut the racks into individual
chops and serve as is, topped with
the sauce or serve on salad greens. 4–6
Servings
australian lamb: product guide | 13
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 #
4883/4882
Australian Lamb Chops with Red Peppers and Herbs
8 Australian Lamb loin chops, 1 ½-inch thick
(2 per person)
Seasoning mix
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon thyme, dried
1 teaspoon savory, dried
1 teaspoon basil, dried
Pan sauce
3 tablespoons olive oil
1 large red bell pepper, seeded and
cut into strips
8 cloves garlic, whole
1 cup dry white wine
1 teaspoon fresh summer savory, chopped or sweet basil
1 teaspoon fresh basil, chopped
1 teaspoon fresh tarragon, chopped
14
| australian lamb: product guide
1. Coat the meat with the seasoning
mix. Heat 2 tablespoons olive oil in a
large skillet and brown chops on
both sides for 3–4 minutes total.
2. Remove chops and pour off fat.
Add remaining 1 tablespoon oil, red
pepper and garlic. Sauté vegetables,
stirring frequently for 6 minutes or
until pepper is soft. Add wine, fresh
herbs and return chops to pan. Cook
for 10 minutes uncovered or until
sauce is reduced by half. Turn chops
over once or twice. Salt and pepper to
taste and serve. 4 Servings
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 Rosso
8 Australian Lamb loin chops, 1 ¼-inch thick
(2 per person)
1. Set up a charcoal grill for medium
heat or preheat an outdoor gas grill.
Garlic-rosemary oil blend
2. Combine ingredients for the garlicrosemary oil in a small bowl and
brush generously over both sides of
the chops and set aside.
4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
2 teaspoons garlic, minced
1 teaspoon salt
¾ teaspoon black pepper, freshly ground
Burro rosso (flavored butter)
1 or 2 anchovy fillets (optional, to taste)
1 clove garlic, whole, peeled
2 teaspoons Dijon mustard
2 tablespoons Parmesan cheese, freshly grated
1 tablespoon paprika
3. In a food processor, add optional
anchovy, garlic and mustard and process to a paste. Add remaining ingredients except salt and process to
smooth. Taste for salt.
4. Grill chops to your desired doneness, but they are best cooked to medium rare when the internal
temperature reaches 130°–140°F.
5. Place chops on platter and spoon 1
generous teaspoon of the butter over
each and serve.
Extra butter may be rolled in plastic
wrap and frozen. Cut off slices as
needed. 4 Servings
1 teaspoon black pepper, freshly ground
1 tablespoon Worcestershire or A-1 sauce
8 tablespoons butter, softened (1 stick)
salt to taste
australian lamb: product guide | 15
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 #
5150
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 #
5082
16
| australian lamb: product guide
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 #
5030
Australian Lamb Shanks Osso Bucco
4 large Australian Lamb shanks
1. Preheat oven to 375°F.
2 teaspoons thyme, fresh or dried, chopped
2. Combine thyme and next four ingredients and sprinkle generously
over the shanks. Brown shanks in
olive oil in a Dutch oven over high
heat for 5–7 minutes. Remove shanks
from the pan and pour off all but 2
tablespoons of fat.
1 teaspoon fennel seed, crushed
½ teaspoon coriander, ground
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 ounce prosciutto or pancetta, chopped
2 cups onions, thinly sliced
½ cup carrot, finely chopped
2 tablespoons garlic, minced
1 cup dry white wine
1½ cups tomatoes, seeded, chopped
2 cups chicken or lamb stock
1 whole bay leaf
3. Reduce heat to medium and cook
prosciutto or pancetta, onions, carrots
and garlic in covered pot for 10 minutes, stirring often. Add remaining
ingredients except salt and pepper,
lemon zest, and parsley. Bring to a
boil and return shanks to the pot.
Cover pot and bake in oven for 1½ to
2 hours or until lamb is quite tender.
Remove shanks to a warm shallow
serving bowl and degrease sauce. Boil
sauce to thicken slightly, add salt and
pepper to taste. Spoon sauce over the
meat, then sprinkle lemon zest and
parsley over, and serve. 4-6 Servings
1 teaspoon fresh rosemary, chopped
salt and pepper to taste
2 teaspoons lemon zest
3 tablespoons parsley, chopped
australian lamb: product guide | 17
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 #
4991
Tomato-braised Australian Lamb Shoulder Chops with Basil-and-Olive Penne
Tomato-braised chops
8 Australian Lamb shoulder chops, trimmed
salt and freshly ground pepper, to taste
2 tablespoons olive oil, divided
2 cloves garlic, chopped
1 onion, chopped
2 tablespoons tomato paste
1 14.5-ounce can crushed tomatoes
2 tablespoons balsamic or red wine vinegar
½ cup red wine
2 zucchini, diced
Penne
1 pound penne pasta
8 basil leaves, sliced
¼ cup sliced black olives
1-2 tablespoons extra-virgin olive oil
grated Parmesan cheese, for garnish
To serve, optional
18
salad or vegetables of choice
| australian lamb: product guide
1. Season lamb chops with salt and
pepper. In a large high-sided frying
pan, heat 1 tablespoon of the olive oil
over medium-high heat. Add the garlic and cook for 1 minute. Add the
onion and cook, stirring, for 1-2 minutes or until soft. Add the remaining
oil and the lamb chops and brown for
1-2 minutes on each side. Add the
tomato paste to the pan and stir until
the mixture becomes aromatic and
the tomato paste changes color. Add
the tomatoes with their liquid and the
vinegar and wine, and stir to combine. Bring mixture to a boil. Reduce
heat to low, cover and simmer, turning chops occasionally, until chops
are very tender, about 40-50 minutes.
Add the zucchini in the last 10 minutes of cooking.
2. While the lamb is cooking, prepare
the penne according to package directions and drain well. Fold through
the basil, olives and oil and mix well.
Keep warm.
3. Place the penne in warm bowls,
top with the lamb and sprinkle with
Parmesan cheese. Serve with a bowl
of salad or vegetables. 4–6 Servings
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 #
4739
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 | 19
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 #
5050
20
| australian lamb: product guide
nutrition
AUSTRALIAN LAMB FOR
VITALITY AND WELL BEING
Australian lamb is a naturally
nutrient-dense food, packed
full of essential nutrients for vitality. The vitamin B12 in lamb is
great for the nervous system; iron
helps carry oxygen to the muscles
for energy and is important for
brain performance, especially for
memory and concentration. The
zinc in lamb is essential for our
immune system, and the protein is
great for growing bodies. Protein
is also valuable if you’re watching
your weight; it helps you feel satisfied longer.
Because lamb is so tender and
moist, it needs little or no fat for
cooking, and nearly half of the
fat in lamb is mono-unsaturated,
the same type of fatty acids
found in olive oil and many nuts.
If you would like more details on
the nutritional value of lamb, visit
our web site at www.australianlamb.com
COOKING GUIDE
Use a meat thermometer to take
out the guesswork and to ensure a
safe internal temperature has been
reached. Insert the sensing area of
your thermometer into the thickest part of the meat away from the
bone or fat.
Most people prefer lamb mediumrare or medium, but it is also delicious when cooked well-done.
Whichever way you prefer, here’s a
guide for cooking Australian lamb:
RARE
Internal Temp 120–130°F
Inside very red; very moist with warm juices
Cook 20 –25 minutes per pound
Rest 8 –10 minutes
Feel soft
MEDIUM RARE
Internal Temp 130 –140°F
Inside lighter red; very moist with warm juices
Cook 25–30 minutes per pound
Rest 8–10 minutes
Feel soft, slightly spongy and springy
MEDIUM
Internal Temp 140 –150°F
Inside pink red; moist with clear pink juice
Cook 30–35 minutes per pound
Rest 8 –10 min.
Feel slightly firm and springy
WELL-DONE
Internal Temp 150 –165°F
Inside no pink; slightly moist, clear juices
Cook 35–40 minutes per pound
Rest 8 –10 minutes
Feel firm
shipping & transport
Shipping and transport of Australian lamb is a vital element of
the supply chain. The Australian
shipping industry, in cooperation
with Australian meat exporters,
has developed a wide range of
transport services to North America, designed to meet customers’
requirements for delivery to both
port areas and inland destinations.
Australian frozen and chilled lamb
is transported to North America by
a number of shipping lines, some
of which provide direct service,
while others provide transshipment service. Both container and
conventional service are available.
The average shipment and discharge time by sea is 22 days to
the West Coast and 31 days to the
East Coast. Airfreight is occasionally used to carry chilled product. By air, the discharge time is
about 18 hours to the West Coast
and 21 hours to the East Coast.
When sealed containers of product arrive in the United States,
Mexico and Canada, they are
opened and re-inspected by USDA,
SAGARPA or CFIA officials, who
check that the contents of each
container match corresponding
documentation. The product is
also randomly re-inspected to
ensure it is wholesome, uncon-
taminated and in overall good
condition. Any temperature fluctuations logged during shipping
are also evaluated by authorities.
australian lamb: product guide | 21
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:
THREE SIMPLE RULES
From the moment chilled vacuumpacked meat reaches your establishment. Time, temperature and
sanitation remain the critical
factors.
To beat spoilage, remember
these three important rules:
in your storage room.
2. Make sure your cooler
is clean and has proper
shelving and trays.
3. Always store your meat
fat side up.
4. Rotate product with a stock ro-
is very cold to the touch, delivered in an insulated hygienic
van that is itself cold.
2. Check delivery invoices against
your order specifications.
3. Check the weight and characteristics of the meat.
4. On delivery, stack the boxed
1. Keep it clean.
tation plan based on a first-in,
product immediately on shelves
2. Keep it cold.
first-out system.
in the cool room.
3. Keep it moving.
THINGS TO REMEMBER
In the unlikely event a vacuumpacked bag is punctured, the
meat should be used as soon as
possible. The longer the meat
is stored prior to vacuum packing 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 vacuumpacked meat is—the lower the
22
1. Ensure a free flow of air
1. Accept only boxed product that
| australian lamb: product guide
title
5. Keep a written record of what
is in your cool room.
6. Rotate stock on a first-in, firstout basis, removing meat for
cutting only when necessary.
7. Allow 2 to 3 weeks after processing for aging time to maximize 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.
9. Cut down on the amount of
time a cooler door is left open.
This will keep the cooler temperature stable. Slight variations
can cause weep, which can reduce 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. The
Under good manufacturing practice,
sary to slow down the deterioration
odor will dissipate after a few
the acceptable shelf life of vacuum-
process. This can be done by sealing
minutes and the meat will be
packed 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
the smart choice for chefs and re-
If there are temperature fluctua-
tailers around the world. It not only
tions of between 3 and 4 degrees,
inhibits destructive bacterial growth,
the shelf life is less and could vary
but it also allows the natural tender-
between 2 and 3 weeks.
ization or aging process to continue
Keep a temperature gauge in your
storage room and keep storage access to a minimum.
THINGS TO REMEMBER ABOUT
Vacuum-packed LAMB
The spoilage bacteria that cause
chilled lamb to discolor need oxygen to grow. Therefore, reducing
as usual. The end result is increased
shelf life of chilled vacuum-packed
lamb product from just a few days
2. Vacuum packed, chilled
meat should always be stored
ideally at 29°F to 32°F, which
extends the storage life of
chilled vacuum-packed lamb.
3. Always check all vacuumpacked product on delivery to
ensure that it is properly sealed.
to a minimum of 12 full weeks if the
4. Always store lamb fat side up.
proper storage and handling proce-
5. And remember, once chilled
dures are strictly followed:
1. Meats, which have been stored
in a vacuum bag, may have an
vacuum-packed meat has been
removed from its bag, it has a
shorter shelf life than that of
fresh meat.
australian lamb: product guide | 23
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
Australia’s meat safety programs
identify food safety and quality assurance as top priorities, and embrace Hazard Analysis Critical
Control Point (HACCP) and the
principles of ISO 9002 certification.
Both these systems are internationally accepted. Australia is free of all
Transmissible Spongiform Encephalopathies (TSEs) including Scrapie
Operating Procedures (SOPs).
Processing facilities have HACCP
based programs that fully comply
with USDA’s regulations including
those for pathogen reduction, sanitation and food safety. These are audited by the Australian Quarantine
Upon arrival in North America,
and Inspection Service (AQIS) and
product is re-inspected by FSIS
the U.S. Food Safety Inspection
in the United States; by the CFIA in
Service (FSIS).
Canada; and SAGARPA in Mexico
which affects sheep. Quarantine
All Australian lamb is clearly
and animal health controls are
labeled for product traceback. Vital
strictly enforced to maintain this
information such as the Australian
favorable status.
health inspection stamp, processor
Quality assurance and meat safety
begins on the farm. Flockcare is
a farm-based quality assurance
program that follows HACCP
principles to avoid contamination
problems. Accredited sheep
the required standards. This is verified and supported by agreed AQIS
documentation (health certificates).
establishment numbers and date
The Australian sheepmeat
of packaging are identified on all
industry has earned an excellent
boxes. Traceback systems allow
reputation worldwide because
communication through the chain
of its commitment to producing
both ways—identifying problems
consistent quality, safe and
and rewarding excellence.
wholesome lamb products that
meet customer specifications and
producers must monitor and
AQIS has a National Residue Sur-
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, Ganaderia, Desarrollo Rural, Pesca
y Alimentacion (SAGARPA) meat
safety pathogen requirements.
24
to confirm that all product meets
| australian lamb: product guide
consumer requirements.
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 this
publication, 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 type
of 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 concerning
information 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, does
not 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.
Bone-in, Square-Cut
Shoulder
Short Loin Saddle
specify:
specify:
• Tail length – 0” or 1”
• Number of ribs required
• Rib number required
Piece weight approx.:
Piece weight approx.:
Aus-Meat item #
• 3.2–5 lbs.
4883/4882
Aus-Meat item #
PRODUCT GUIDE PAGE 14
4991
• 4.5–7 lbs.
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 #
PRODUCT GUIDE PAGE 15
4739
Piece weight approx.:
• 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 #
5150
PRODUCT GUIDE PAGE 16
PRODUCT GUIDE PAGE 19
Tenderloin, Butt Off
SPECIFY:
Bone-in Shoulder
Blade Chops
• Sidestrap retained or removed
Piece weight approx.:
• 4–8 oz.
Piece weight approx.:
• 2–6 oz.
Aus-Meat item #
5082
PRODUCT GUIDE PAGE 16
PRODUCT GUIDE PAGE 20
Foreshank
Piece weight approx.:
Boneless Square-Cut
Shoulder
• 10–22 oz.
SPECIFY:
• Rolled and Netted
Piece weight approx.:
Aus-Meat item #
5030
Aus-Meat item #
PRODUCT GUIDE PAGE 17
5050
• 3.5–5 lbs.
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
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,
Chump-on
Leg Cuts, Denuded
SPECIFY:
• Variation of primal composition
• Trim to silverskin
SPECIFY:
• Aitch bone removed
piece weight approx.:
Aus-Meat item #
4081
• 4–9 lbs.
PRODUCT GUIDE PAGE 4
Aus-Meat item #
5065
PRODUCT GUIDE PAGE 9
Bone-in Leg,
Chump-Off
Hindquarter Shank
SPECIFY:
• 1–1.5 lbs.
piece weight approx.:
• Aitch bone removed
Piece weight approx.:
Aus-Meat item #
4805
• 4–8 lbs.
PRODUCT GUIDE PAGE 5
Aus-Meat item #
5031
PRODUCT GUIDE PAGE 10
Boneless Leg,
Chump-On
Rack, Chine and Feather
Bones Removed
SPECIFY:
Piece weight approx.:
• Rolled and netted
• Shank retained or removed
• 1–2.5 lbs.
Piece weight approx.:
Aus-Meat item #
5060
• 4–6 lbs.
PRODUCT GUIDE PAGE 6
Aus-Meat item #
4932
Rack, Frenched
Boneless Leg,
Butterflied
SPECIFY:
• Rib length
• Frenching line
SPECIFY:
• Shank retained or removed
Piece weight approx.:
Piece weight approx.:
• 4–6 lbs.
PRODUCT GUIDE PAGE 7
PRODUCT GUIDE PAGE 11
Aus-Meat item #
4938
• 1–2 lbs.
PRODUCT GUIDE PAGE 12
Rack, Frenched and
Denuded
Boneless Rump
Piece weight approx.:
SPECIFY:
• 8–10 oz.
• Rib length
Piece weight approx.:
Aus-Meat item #
H.A.M.
5074
5074
Aus-Meat item #
PRODUCT GUIDE PAGE 8
4938
• 13–18 oz.
PRODUCT GUIDE PAGE 13
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.au
Meat & Livestock Australia • P.O. Box 34176, NW • Washington, DC 20043