Best cooked roasted, Lamb Legs are famous for Sunday family dinners.
- Allow 25-30 minutes cooking time for every 500g.
- Pre heat oven to 180 degrees
- Season or flavour as required, recommendations include making small incisions for rosemary or garlic cloves; or flavour with lemon, honey, chilli, balsamic, mustard or other flavours of your choice.
- Sprinkle with seasonings and brush with oil. Bake for calculated time before taking out of the oven, allowing to stand for 15 minutes wrapped in foil.
Lamb Loin Chops are cut from the lamb's back, directly behind the ribs, running down the spine towards the animals hindquarters. Lamb loins tend to be cut into thick chops, and they're meatier than their delicate rib chop counterparts. Like rib chops though, the meat is tender, making them well suited to high-heat cooking methods like searing, boiling or grilling.
To cook on a preheated hot element, cook for 3 1/2 - 4 minutes each side and rest for 5 minutes before serving.
Lamb Chump Chops are best suited to be roasted, pan fried or stewed with vegetables. Try lightly browning some chops in a pan and place in casserole dish with some stock, spices and vegetables of choice. Cook in a pre heated oven at 180 degrees for 1 1/2 to 2 hours, season to taste and serve with mashed potato. Delicious!
BBQ Chops - The Chops you choose should have light red, finely textured meat with smooth, white fat. Marbling is not as important with lamb as it is beef, but the fat on your chops should be evenly distributed and BBQ lamb chops are great with a tasty marinade to compliment the flavour.
For best results pull these chops out of the fridge a couple of hours before cooking to bring them to room temperature. Place on a hot barbecue grill and flip over at 4 minutes. (Don't use a fork as it will let out all the juices you are trying to keep in). Enjoy!
The same rule goes for lamb as for beef - the tougher cuts of meat are the best for slow cooking, and those on the bone will give extra flavour to your dish. Some of the best lamb cuts recommended for slow cooking are:
- Shanks (pictured)
- Boneless Shoulder
- Boneless Forequarter
- Neck Chops
- Chump Chops