australia lamb guide

product guideaustralian lamb

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.

recipesFor every cut, theres a great recipe waiting to be discovered. Enjoy these recipes yourself, or use them as

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)

15 Grilled Australian Lamb Chops with Burro Rosso

17 Australian Lamb Shanks Osso Bucco

18 Tomato-Braised Australian Lamb Shoulder Chops with Basil-and-Olive Penne

introduction2 Australian Lamb: Fresh, Easy

and Delicious

cutsleg options4 Bone-in Leg, Chump-On5 Bone-in Leg, Chump-Off6 Boneless Leg, Chump-On7 Boneless Leg, Butterflied8 Boneless Rump9 Leg Cuts, Denuded10 Hindquarter Shank

loin options11 Rack, Chine and Feather

Bones Removed12 Rack, Frenched13 Rack, Frenched and Denuded14 Short Loin Saddle15 Short Loin Chop16 Eye of Short Loin16 Tenderloin, Butt Off

forequarter options17 Foreshank18 Bone-in, Square-Cut Shoulder19 Shoulder Rack19 Bone-in Shoulder Arm Chops 20 Bone-in Shoulder Blade Chops 20 Boneless Square-Cut Shoulder

21 Nutrition21 Shipping & Transport22 Storage & Handling

24 Meat Safety

table of contentsproduct guide

australian lamb

| australian lamb: product guide

W elcome to the Australian Lamb Product Guide. This guide has been created especially for North American retail meat buyers, meat managers, butchers, restaurateurs and chefs who want to learn more about ordering and using Australian Lamb to enhance their business.

In the following pages, youll find a variety of Australian Lamb value-added cuts, along with recipes and other vital information.

Youll discover that Australian Lamb is available to North American customers in a variety of product lines and cutsall prepared to strict specifications and packed in accordance to stringent quality-assurance standards. The overall goal: to provide a consistently high-quality lamb product that meets customer requirements.

Australian Lamb is marketed in the United States, Mexico and Canada under numerous individual company brands that are discern-ible to retailers, chefs and consumers.

distinguished by nature

Australian Lamb is a product of its pure, clean environment. Lambs graze

on lush pastures and feed on clover, rye and other grasses. They receive only the best natural supplementary feed, such as lupins and oats, which enables a year-round supply of consistent quality lamb.

When it comes to quality, Australian Lamb stands out and North American customers have recognized for years the importance of Australian Lamb to their business. Now you can, too.

a rich history of Lamb production

Todays Australian Lamb industry has been over 200 years in the making. Foundations laid many years ago have helped our indus-try evolve into a dynamic and progressive entity. The combined integrity of our ranchers and packersalong with the advantages of an unspoiled environmenthas underpinned Australias reputation for producing some of the highest quality lamb in the world.

austraLian Lamb ranchers

Australian Lamb ranchers are world-renowned for their animal husbandry and ranch management techniques. The Australian livestock industry takes pride

australian lamb

australian lamb: product guide |

in its genetics and is at the forefront of technological advancements in livestock production efficiency. Australian farmers are also highly progressive in the areas of ranch and pasture improvement and water management.

Lamb processing Leader

The Australian meat-processing sector is a world leader in lamb processing and fabrication. Australian packing plants employ the latest technologies to ensure continued improvement in production efficiency without sacrificing quality or meat safety.

an experienced exporter

Australia has exported meat for more than a century. Focused on meeting customer specifications, the Australian Lamb industry tailors production and packing to the needs of its customers in more than 120 countries worldwide.

safe and WhoLesome

All Australian export meat packing plants are regulated by the Australian Federal Government through the Australian Quarantine and Inspection Service (AQIS).

AQIS is certified by the U.S. Department of Agriculture (USDA), the Canadian Food Inspection Agency (CFIA) and Secretaria de Agricultura, Ganaderia, Desarrollo Rural, Pesca y Alimentacion (SAGARPA) to inspect and regulate Australian export meat for the North American market.

USDA, CFIA and SAGARPA ensure that AQIS carries out inspection services via on-plant Australian Federal Government inspectors. These inspectors ensure Austra-lian plants maintain standards equivalent to United States, Canadian and Mexican domestic meat plants. In addition, USDA, CFIA and SAGARPA conduct regular audits of Australian meat plants and individually license plants to produce meat for the North American market.

Just What your business needs Whether you require restaurant-ready or retail cuts ideally suited to your operation, we invite you to make Australian Lamb a prosperous part of your business. With help from this extensive product guide, youre certain to find items to suit your every need.

australian lambfresh, easy and deLicious

leg options


1. Preheat oven to 350F.

. Place olives, garlic, rosemary, mus-tard and pepper in a food processor. Process to a smooth paste and gradu-ally add olive oil. Spread mixture all over the fat side of meat and place fat side up in a roasting pan.

. Roast for about 1 hour, 20 minutes. Check the internal temperature and remove lamb when temperature reaches 130140F for medium rare. Let meat rest 1015 minutes to com-plete its cooking (meat temperature will rise another 510F). Carve and serve. 68 servings

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:

49 lbs.

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

1 tablespoons Dijon mustard

1 teaspoon black pepper, freshly ground

3 tablespoons olive oil

Aus-MeAT iTeM #

801

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.

leg options


1. Combine marinade ingredients in a bowl.

. Place lamb in a shallow bowl and pour marinade over. Cover with plastic wrap and marinate for 23 hours or overnight, turning the lamb from time to time.

. Roast in a 350F oven or set up a covered gas or charcoal grill for indi-rect 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 130140F for

medium rare. Thinner parts will be more done. Remove and let lamb rest for 1015 minutes loosely covered with foil. (Meat temperature will rise another 510F.) Cut into slices and serve. 68 servings

bone-in Leg, chump-off(Aitch Bone Removed)

Prepared from a bone-in, chump-on leg by the removal of the chump.


Aitch bone removed


48 lbs.

1 bone-in leg of Australian Lamb (about 5 lbs.)

aLe & Lemon marinade

cup olive oil

5 cloves garlic, peeled & chopped

cup ale or beer

cup lemon juice

1 teaspoon mustard, powdered

cup soy sauce

2 teaspoons brown sugar

3 tablespoons Worcestershire sauce

1 teaspoon salt

2 teaspoons black pepper, freshly ground

roast Leg of australian Lamb Marinated in Ale & Lemon

Aus-MeAT iTeM #

80

leg options

6 | australian lamb: product guide

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


46 lbs.

1. Combine all ingredients except 2 tablespoons of the lemon juice in a small bowl.

. Place lamb in a shallow bowl and pour marinade over. Cover bowl and marinate 23 hours or overnight, turning the lamb from time to time.

. When ready to roast, preheat oven to 450F.

. Transfer lamb to a roasting pan and discard marinade. Roast the lamb for 15 minutes in the middle of the oven. Reduce temperature to 350F and roast for another 3540 minutes. Check the lamb for doneness. When

the internal temperature registers 130140F, it will be medium rare to medium after it is left to rest. Remove from oven, sprinkle meat with re-maining lemon juice, cover loosely with foil and let rest for 1015 min-utes. Cut lamb into slices and serve. 68 servings

1 whole boneless leg of Australian Lamb (about 5 lbs.)

greek marinade

cup + 2 tablespoons lemon juice

cup olive oil

cup oregano, dried

8 cloves garlic, peeled & crushed

1 tablespoon salt

2 teaspoons black pepper

Greek Style boneless Leg of australian Lamb

Aus-MeAT iTeM #

060

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.


Shank retained or removed


46 lbs.

1. Combine marinade ingredients in a bowl.

. Place lamb in a shallow bowl and pour marinade over. Cover with plas-tic wrap and marinate for 23 hours or overnight, turning the lamb over from time to time.

. Set up a covered gas or charcoal grill for indirect cooking. Remove lamb from marinade and discard mar-inade. Cook lamb for 45 minutes or until the internal temperature in the thickest part reaches 130140F for

medium rare. Thinner parts will be more done. Remove lamb from grill and let rest, covered loosely with foil for 1015 minutes before slicing and serving. 68 servings

1 whole boneless leg of Australian Lamb, butterflied (about 5 lbs.)

southWest marinade

cup olive oil

cup lime juice

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

1 tablespoon salt

2 teaspoons black pepper, freshly ground

grilled butterflied Leg of australian Lamb in a Southwest Marinade

leg options


boneless rump(Top Sirloin)

Prepared from a boneless leg, chump-on by removal along the natural seams and denuding.


810 oz.

1. Place the lamb in a large bowl. Combine 1 tablespoon of the thyme, half the garlic and the salt and pep-per, 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.

. 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.

. Broil or barbecue the kabobs over medium to high heat until cooked as desired, about 4-5 minutes each side for medium rare.

. Toast the pitas lightly on the grill until just warmed, and top with the lettuce and tabbouleh or tomato. Re-move the lamb from the skewers and place on salad. Drizzle with the yo-gurt and wrap firmly into a roll. 6 servings

1 pounds 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

teaspoon freshly ground pepper

1 cup plain whole-milk yogurt

1 tablespoon fresh lemon juice

4-6 large pitas

chopped lettuce and tabbouleh or diced tomato

australian Lamb kabobs Wrapped in Pita

Aus-MeAT iTeM #

0

leg options


Leg cuts, denudedPrepared 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).


Variation of primal composition

Trim to silverskin

1. To make the burgers, combine ground lamb, shallot, capers, basil and pepper in a large bowl and mix well. Divide mixture into four burg-ers. Spread cornmeal over a plate and press burgers into the cornmeal to coat.

. 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 160F.

. To make the relish, place the toma-toes 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.

. Grill the buns, cut side down, until lightly toasted. Spread with goat cheese and top with the burgers. Serve with the tomato relish. servings

1 pounds Australian Lamb leg, ground

1 shallot, peeled and chopped

1 tablespoon capers, chopped

6-8 large basil leaves, sliced

freshly ground pepper, to taste

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 (chvre)

mediterranean australian Lamb burger with Goat Cheese and Tomato Relish

Aus-MeAT iTeM #

06

1. Soak the mushrooms in the hot chicken stock for 10 minutes to re-lease flavors.

. 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 com-bine. 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 350F oven and bake for 2-2 hours.)

. When meat is nearly cooked, pre-pare 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

hindquarter shank

Prepared from a hindquarter consist-ing 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.


11.5 lbs.

4 dried mushrooms, sliced

1 cup hot chicken stock

cup flour, for dusting

1 teaspoon ground mustard powder

6 large Australian Lamb shanks, trimmed


1 clove garlic, crushed

8 baby onions

pound small whole white mushrooms, cleaned

1 cup chicken stock

2 cups red wine

2 large tomatoes, diced

2 cups instant or regular polenta

cup soft goat or Parmesan cheese

6 leaves fresh basil, shredded

to serve, optionaL

butter-lettuce salad

shredded australian Lamb shanks with Mushrooms and Polenta

leg options


Aus-MeAT iTeM #

01

australian lamb: product guide | 11

loin optionsrack, chine and feather bones removed(8 Rib)

Prepared from a loin by a cut through the eye muscle between specified ribs.


12.5 lbs.

1. Preheat oven to 425F. Season the racks with salt and pepper and set aside.

. Place all the glaze ingredients in a small saucepan and bring to boil. Reduce heat and simmer until mix-ture thickens and becomes glossy, about 10-15 minutes.

. Heat a large ovenproof pan to me-dium-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 130140F. 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.

. 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 Par-mesan 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. 6 servings

2 racks of Australian Lamb, frenched


2-3 tablespoons olive oil

gLaze

cup balsamic vinegar

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

balsamic-glazed australian Lamb rack with Insalata Tricolor

Aus-MeAT iTeM #


loin optionsrack, 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.


Rib length

Frenching line


12 lbs.


. Combine herb rub ingredients in a small bowl and generously coat the racks all over with the rub.

. Add oil to a large heavy skillet and brown racks over high heat for 3 min-utes per side. Pour off fat from pan, but save any juices in the pan to make a pan sauce later.

. Place racks fat side up in a roasting pan and roast in the middle of the oven for 1315 minutes or until the internal temperature is 130140F for medium rare. Transfer racks to a warm plate and let rest for 10 minutes while you make the sauce.

. Set the original skillet back on the burner and add all the ingredients ex-cept 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. Re-move lid and reduce sauce at a boil until it becomes syrupy. Cut the racks into individual chops. Spoon sauce over the lamb and serve. 6 servings

23 medium 8-rib Australian Lamb racks

herb rub

1 teaspoon fresh basil, chopped

teaspoon thyme, fresh or dried, chopped

teaspoon oregano, fresh or dried, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fennel seed, crushed

1 teaspoon salt


garLic and red Wine sauce

1 tablespoon olive oil

cup red wine

cup chicken stock

1 tablespoon red wine vinegar

12 cloves garlic, whole, peeled

salt and pepper, to taste

roasted rack of australian Lamb with Garlic and Red Wine Sauce

Aus-MeAT iTeM #

8


loin optionsrack, 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.


Rib length


1318 oz.


. Combine ingredients for seasoning blend in a small bowl and sprinkle over the meat.

. 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.

. Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 1315 minutes or until the internal temperature is 130140F for medium rare. Remove racks to a warm platter and let rest for 10 min-utes while you make the sauce.

. 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 table-spoon. Add vinegar and remove pan from heat and whisk in the remaining olive oil and mint to form a vinai-grette. Cut the racks into individual chops and serve as is, topped with the sauce or serve on salad greens. 6 servings

23 medium 8-rib Australian Lamb racks

seasoning bLend

2 teaspoons whole thyme, dried

1 teaspoon salt


vinaigrette

cup olive oil

cup chicken stock

2 tablespoons balsamic vinegar

3 tablespoons fresh mint, coarsely chopped

to serve

8 cups salad greens, such as curly endive, frise or your favorite, washed (optional)

roasted rack of australian Lamb with Balsamic and Fresh Mint Vinaigrette

Aus-MeAT iTeM #

8


loin options

1. Coat the meat with the seasoning mix. Heat 2 tablespoons olive oil in a large skillet and brown chops on both sides for 34 minutes total.

. Remove chops and pour off fat. Add remaining 1 tablespoon oil, red pepper and garlic. Saut 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. servings

8 Australian Lamb loin chops, 1 -inch thick (2 per person)

seasoning mix

1 teaspoon salt


1 teaspoon thyme, dried

1 teaspoon savory, dried

1 teaspoon basil, dried

pan sauce


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

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.


Tail length 0 or 1

Number of ribs required piece Weight approximateLy:

3.25 lbs.

australian Lamb chops with Red Peppers and Herbs

Aus-MeAT iTeM #

88/88


loin optionsshort Loin chopPrepared from short loin pair by splitting along the vertebrae and cutting into chops at desired thickness.


36 oz.

1. Set up a charcoal grill for medium heat or preheat an outdoor gas grill.

. Combine ingredients for the garlic-rosemary oil in a small bowl and brush generously over both sides of the chops and set aside.

. In a food processor, add optional anchovy, garlic and mustard and pro-cess to a paste. Add remaining ingre-dients except salt and process to smooth. Taste for salt.

. Grill chops to your desired done-ness, but they are best cooked to me-dium rare when the internal temperature reaches 130140F.

. 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. servings

8 Australian Lamb loin chops, 1 -inch thick (2 per person)

garLic-rosemary oiL bLend


1 tablespoon fresh rosemary, chopped

2 teaspoons garlic, minced

1 teaspoon salt

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


1 tablespoon Worcestershire or A-1 sauce

8 tablespoons butter, softened (1 stick)

salt to taste

grilled australian Lamb chops with Burro Rosso

eye of short LoinPrepared from a loin (item 4860) and consists of the eye muscle portion. The number of ribs will determine its length.


Silverskin removed


812 oz.

tenderloin, butt offTenderloinbutt off is the (tail) muscle of the tenderloin attached to the short loin after the separation of the leg.


Sidestrap retained or removed


26 oz.

loin options


Aus-MeAT iTeM #

10

Aus-MeAT iTeM #

08


forequarter options


. Combine thyme and next four in-gredients and sprinkle generously over the shanks. Brown shanks in olive oil in a Dutch oven over high heat for 57 minutes. Remove shanks from the pan and pour off all but 2 tablespoons of fat.

. Reduce heat to medium and cook prosciutto or pancetta, onions, carrots and garlic in covered pot for 10 min-utes, 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 1 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. -6 servings

foreshankPrepared from a forequarter and is removed by following the breast and flap cutting line.


10-22 oz.

4 large Australian Lamb shanks

2 teaspoons thyme, fresh or dried, chopped

1 teaspoon fennel seed, crushed

teaspoon coriander, ground

1 teaspoon salt

1 teaspoon pepper


1 ounce prosciutto or pancetta, chopped

2 cups onions, thinly sliced

cup carrot, finely chopped

2 tablespoons garlic, minced

1 cup dry white wine

1 cups tomatoes, seeded, chopped

2 cups chicken or lamb stock

1 whole bay leaf

1 teaspoon fresh rosemary, chopped

salt and pepper to taste

2 teaspoons lemon zest

3 tablespoons parsley, chopped

australian Lamb shanks Osso Bucco


Aus-MeAT iTeM #

00


forequarter optionsbone-in, square-cut shoulder(4 Rib)

Prepared from a forequarter by removing the neck, breast and foreshank.


Rib number required


4.57 lbs.

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 gar-lic and cook for 1 minute. Add the onion and cook, stirring, for 1-2 min-utes 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 com-bine. Bring mixture to a boil. Reduce heat to low, cover and simmer, turn-ing chops occasionally, until chops are very tender, about 40-50 minutes. Add the zucchini in the last 10 min-utes of cooking.

. While the lamb is cooking, prepare the penne according to package di-rections and drain well. Fold through the basil, olives and oil and mix well. Keep warm.

. Place the penne in warm bowls, top with the lamb and sprinkle with Parmesan cheese. Serve with a bowl of salad or vegetables. 6 servings

tomato-braised australian Lamb shoulder chops with Basil-and-Olive Penne


tomato-braised chops

8 Australian Lamb shoulder chops, trimmed


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

cup red wine

2 zucchini, diced

penne

1 pound penne pasta

8 basil leaves, sliced

cup sliced black olives

1-2 tablespoons extra-virgin olive oil

grated Parmesan cheese, for garnish

to serve, optionaL

salad or vegetables of choice

Aus-MeAT iTeM #

1


forequarter optionsshoulder rackPrepared 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.


Rib number required

Flap removal line & distance from eye

Frenched


814 oz.

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.


48 oz.

Aus-MeAT iTeM #


forequarter optionsbone-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.


48 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.


3.55 lbs.

Aus-MeAT iTeM #

00


austraLian Lamb for vitaLity and WeLL beingAustralian lamb is a naturally nutrient-dense food, packed full of essential nutrients for vital-ity. 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 youre watching your weight; it helps you feel satis-fied 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.australian-lamb.com

cooking guideUse 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 thick-est part of the meat away from the bone or fat.

Most people prefer lamb medium- rare or medium, but it is also de-licious when cooked well-done. Whichever way you prefer, heres a guide for cooking Australian lamb:

rare internal temp 120130F inside very red; very moist with warm juices cook 20 25 minutes per pound rest 8 10 minutes feel soft

medium rareinternal temp 130 140F inside lighter red; very moist with warm juices cook 2530 minutes per pound rest 810 minutes feel soft, slightly spongy and springy

medium internal temp 140 150F inside pink red; moist with clear pink juice cook 3035 minutes per pound rest 8 10 min. feel slightly firm and springy

WeLL-done internal temp 150 165F inside no pink; slightly moist, clear juices cook 3540 minutes per pound rest 8 10 minutes feel firm

nutrition

Shipping and transport of Aus-tralian 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 Amer-ica, 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 transship-ment service. Both container and conventional service are available.

The average shipment and dis-charge time by sea is 22 days to the West Coast and 31 days to the East Coast. Airfreight is occasion-ally used to carry chilled prod-uct. By air, the discharge time is about 18 hours to the West Coast and 21 hours to the East Coast.

When sealed containers of prod-uct 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 fluc-tuations logged during shipping are also evaluated by authorities.

shipping & transport



storage & handlingit pays to do it right

Correct handling and storage of meat can maximize yield, shelf life and taste. Thats why it is so important to take care and time to implement and adhere to proper storage and handling procedures.

three simpLe ruLes

From the moment chilled vacuum-packed meat reaches your estab-lishment. Time, temperature and sanitation remain the critical factors.

To beat spoilage, remember these three important rules:

1. Keep it clean.. Keep it cold.. Keep it moving.

things to remember

In the unlikely event a vacuum-packed bag is punctured, the meat should be used as soon as possible. The longer the meat is stored prior to vacuum pack-ing and/or the longer the meat is stored in the vacuum pack, the shorter the shelf life after opening.

Its 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 vacuum-packed meat isthe lower the

temperature, the longer the shelf life. So, for best results, always keep chilled vacuum-packed meat at a temperature range of ideally between 29F and 32F. To get the maximum shelf life its also important to:

1. Ensure a free flow of air in your storage room.

. Make sure your cooler is clean and has proper shelving and trays.

. Always store your meat fat side up.

. Rotate product with a stock ro-tation plan based on a first-in, first-out system.

handLe With care

Correct carton handling maximizes returns, so when your delivery arrives make sure its in perfect condition and follow these nine simple rules:

1. Accept only boxed product that is very cold to the touch, deliv-ered in an insulated hygienic van that is itself cold.

. Check delivery invoices against your order specifications.

. Check the weight and charac-teristics of the meat.

. On delivery, stack the boxed product immediately on shelves in the cool room.


title


. Keep a written record of what is in your cool room.

6. Rotate stock on a first-in, first-out basis, removing meat for cutting only when necessary.

. Allow 2 to 3 weeks after pro-cessing for aging time to maxi-mize 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.

. Cut down on the amount of time a cooler door is left open. This will keep the cooler tem-perature stable. Slight variations can cause weep, which can re-duce shelf life and your profits.

Under good manufacturing practice, the acceptable shelf life of vacuum-packed lamb stored ideally at 29F to 32F is about 12 weeks from the packed-on or production date.

If there are temperature fluctua-tions of between 3 and 4 degrees, the shelf life is less and could vary between 2 and 3 weeks.

Keep a temperature gauge in your storage room and keep storage ac-cess to a minimum.

things to remember about

vacuum-packed Lamb

The spoilage bacteria that cause chilled lamb to discolor need oxy-gen to grow. Therefore, reducing

or almost completely depleting the oxygen supply from lamb is neces-sary to slow down the deterioration process. This can be done by sealing lamb in a vacuum bag.

Thats why vacuum-packed lamb is the smart choice for chefs and re-tailers around the world. It not only inhibits destructive bacterial growth, but it also allows the natural tender-ization or aging process to continue as usual. The end result is increased shelf life of chilled vacuum-packed lamb product from just a few days to a minimum of 12 full weeks if the proper storage and handling proce-dures are strictly followed:

1. Meats, which have been stored in a vacuum bag, may have an

unusual odor when the package is opened. This is natural. The odor will dissipate after a few minutes and the meat will be perfectly sound for use.

. Vacuum packed, chilled meat should always be stored ideally at 29F to 32F, which extends the storage life of chilled vacuum-packed lamb.

. Always check all vacuum-packed product on delivery to ensure that it is properly sealed.

. Always store lamb fat side up.

. And remember, once chilled vacuum-packed meat has been removed from its bag, it has a shorter shelf life than that of fresh meat.



The Australian sheepmeat industry has developed a series of integrated quality assurance programs that are part of the Australian industrys commitment to quality, safety and integrity.

Australias meat safety programs identify food safety and quality as-surance as top priorities, and em-brace Hazard Analysis Critical Control Point (HACCP) and the principles of ISO 9002 certification. Both these systems are internation-ally accepted. Australia is free of all Transmissible Spongiform Encepha-lopathies (TSEs) including Scrapie which affects sheep. Quarantine and animal health controls are strictly enforced to maintain this favorable status.

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 producers must monitor and record the use of chemicals, ensure stock identification and adhere to traceback procedures.

All Australian processing plants are required to operate under an Australian standard that mandates the use of HACCP in their meat safety programs. Export processing plants must adhere to Standard Operating Procedures (SOPs). Processing facilities have HACCP based programs that fully comply with USDAs regulations including those for pathogen reduction, sani-tation and food safety. These are au-dited by the Australian Quarantine and Inspection Service (AQIS) and the U.S. Food Safety Inspection Service (FSIS).

All Australian lamb is clearly labeled for product traceback. Vital information such as the Australian health inspection stamp, processor establishment numbers and date of packaging are identified on all boxes. Traceback systems allow communication through the chain both waysidentifying problems and rewarding excellence.

AQIS has a National Residue Sur-vey which ensures product is tested for pesticides, chemical residues, antibiotics and hormonal growth promotants, as well as a microbio-logical testing program that ensures product meets FSIS; Canadian Food Inspection Agency (CFIA); and Secretaria de Agricultura, Ga-naderia, Desarrollo Rural, Pesca y Alimentacion (SAGARPA) meat safety pathogen requirements.

Upon arrival in North America, product is re-inspected by FSIS in the United States; by the CFIA in Canada; and SAGARPA in Mexico to confirm that all product meets the required standards. This is veri-fied and supported by agreed AQIS documentation (health certificates).

The Australian sheepmeat industry has earned an excellent reputation worldwide because of its commitment to producing consistent quality, safe and wholesome lamb products that meet customer specifications and consumer requirements.

The Australian red meat industry has a specific web site containing the latest Australian meat safety news and information. It can be accessed online at: www.safemeat.com.au

meat safety


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.

foreshankpiece Weight approx.: 1022 oz.

boneless square-cut shoulderspecify:

Rolled and Nettedpiece Weight approx.:

3.55 lbs.

Meat & Livestock Australia P.O. Box 34176, NW Washington, DC 20043

short Loin saddlespecify:

Tail length 0 or 1 Number of ribs required piece Weight approx.:

3.25 lbs.

bone-in, square-cut shoulderspecify:

Rib number requiredpiece Weight approx.: 4.57 lbs.

short Loin choppiece Weight approx.:

36 oz.

shoulder rackspecify:

Rib number required Flap removal line & distance from eye Frenchedpiece Weight approx.:

814 oz.

eye of short Loinspecify:

Silverskin removedpiece Weight approx.:

812 oz.

bone-in shoulder arm chops piece Weight approx.:

48 oz.

tenderloin, butt offspecify:

Sidestrap retained or removedpiece Weight approx.:

26 oz.

bone-in shoulder blade chops piece Weight approx.:

48 oz.

PRODUCT GUIDE PAGE 19








For more information on Australian Lamb, including cooking and storage guidelines, recipes and more, visit our Web site at www.australian-lamb.com

PRODUCT GUIDE PAGE 20PRODUCT GUIDE PAGE 17

Aus-MeAT iTeM #

88/88Aus-MeAT iTeM #

1

Aus-MeAT iTeM #

Aus-MeAT iTeM #

10

Aus-MeAT iTeM #

08

Aus-MeAT iTeM #

00Aus-MeAT iTeM #

00

Cuts At-A-GlanceUse 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-onspecify:

Aitch bone removedpiece Weight approx.:

49 lbs.

Leg cuts, denudedspecify:

Variation of primal composition Trim to silverskin

bone-in Leg, chump-offspecify:

Aitch bone removedpiece Weight approx.: 48 lbs.

hindquarter shankpiece Weight approx.:

11.5 lbs.

h.a.m. 0

boneless rumppiece Weight approx.:

810 oz.

rack, frenched and denudedspecify:

Rib lengthpiece Weight approx.:

1318 oz.

boneless Leg, butterfliedspecify:

Shank retained or removedpiece Weight approx.:

46 lbs.

rack, frenchedspecify:

Rib length Frenching linepiece Weight approx.:

12 lbs.

boneless Leg, chump-onspecify:

Rolled and netted Shank retained or removedpiece Weight approx.:

46 lbs.

rack, chine and feather bones removedpiece Weight approx.:

12.5 lbs.











Aus-MeAT iTeM #

081

Aus-MeAT iTeM #

80

Aus-MeAT iTeM #

060

Aus-MeAT iTeM #

0

Aus-MeAT iTeM #

06

Aus-MeAT iTeM #

01

Aus-MeAT iTeM #

Aus-MeAT iTeM #

8

Aus-MeAT iTeM #

8

Meat & Livestock Australia P.O. Box 34176, NW Washington, DC 20043

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: [email protected]

australia lamb guide

Documents

rack of australian lamb

australian lamb rack

australian lamb product

chumpon7 boneless leg

chumpoff6 boneless leg

boneless square

frenched13 rack

shoulder arm chops