Cooking the Key Cuts
Rack of Lamb
Best oven baked or grilled
To oven bake: Pre heat the oven to 425° rub French rack
with your favorite herb or spice. Roast until the internal temperature
reaches 155 for medium. Let stand for 5 minutes before carving.
To grill: Preheat the grill, then cook for 10 minutes per side for medium rare,
rotating and turning the meat for even cooking.
Let stand for 5 to 10 minutes
before carving.
New Zealand French Racks
Best oven baked or grilled
To oven bake: Pre heat the oven to 425°: rub French rack
with your favorite herb or spice. Roast until the internal
temperature reaches 155 for medium. Let stand for 5 minutes
before carving.
To grill: Preheat the grill, then cook for 10 minutes per side for
medium rare, rotating and turning the meat for even cooking.
Let stand for 5 to 10 minutes before carving.
Boneless Loin Eye
Best sautéed or grilled
To sautée: Melt a mixture of butter and oil in a heavy frying pan
over medium high heat. Add loins and cook, turning once,
until well browned, 2 to 3 minutes each side. Let stand for 2 minutes,
carve on the diagonal.
To grill: Preheat the grill then cook for 3 or 4 minutes per side for
medium rare, rotating and turning the meat for even cooking.
Let stand for 2 minutes, carve on the diagonal.
New Zealand Shank
Best cooked as casserole
In a large skillet brown the lamb shanks in a mixture of butter and oil.
Remove. Add favorite vegetables and brown lightly.
Add flour and continue browning, taking care not to burn.
Stir in stock and condiments. Add the lamb, season well, cover tightly,
and simmer for an hour. Remove lamb. Strain sauce,
spoon over lamb and serve.
Loin Chop
Best sautéed, grilled or broiled
To sauté: Melt a mixture of butter and oil in a heavy frying pan
over medium high heat. Add chops and cook, brown chops about
4 minutes on one side, turn, season with salt and pepper, cook for
a further 4 minutes. Serve immediately.
To grill: Preheat a greased grill, then cook for 4 or 5 minutes per
side for medium rare, rotating and turning the meat for even cooking.
Best if grilled about 6 inches from hot coals. Serve immediately.
To broil: Broil approx. 4 inches from moderate heat for about
6 minutes each side.
Leg of lamb
Best if roasted in oven
Preheat oven to 425°. Roast for 30 minutes. Reduce oven to 350°.
Roast until the pop-up timer activates which occurs when the
meat reaches an internal temperature of 155° or "medium" if
you prefer the meat medium. For well done roast for an
additional 10 minutes. Let stand covered for 10 minutes before carving.
Skim any fat from the pan and spoon the residual juices over the sliced lamb.
Tips on Carving Lamb
Carve thin, consistent slices in order to obtain the best flavor
Where possible cut the lamb against the grain as this will give you
more tender slices
Allow the lamb to rest for about 10-15 minutes before carving
It is always helpful to carve by placing the joint of lamb on a spiked carving dish
Always use a long even sawing action and keep the blade at the same angle
Do not press down on the meat too much or you will squeeze out the juices
It is very important that you have a really sharp carving knife
Important Information:
Safe Food Handling
Whether it is a restaurant, a food service outlet or at home,
the benefits of good food sanitation practices cannot be underestimated.
To avoid food borne illness �?the common symptoms of which are
stomach aches, vomiting and diarrhea �?please ensure the following
guidelines/precautions are taken:
Have good personal hygiene by washing your hands thoroughly before
and after handling food, especially raw product
Keep your kitchen, utensils, cloths, and appliances clean
It is always a good idea to use different utensils,
i.e., chopping boards and knives, for raw and cooked food
Ensure that hot foods are served hot and cold foods cold
Make sure all perishable foods are stored in the refrigerator or freezer
Free Forum Hosting
Important Announcement
First 
