Lamb ~ the flavour that keeps on giving.

 



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Lamb, the flavour that keeps on giving.


The iconic Australian ballad, "Waltzing Matilda," written by Banjo Paterson, has a strong association with sheep herding. The song tells the tale of a swagman who steals a sheep to cook as food while on the road. The swagman's culinary adventure is set to the tune of "Waltzing Matilda," which became a symbol of Australian culture. Radio Australia, in its early years, used the "Waltzing Matilda" tune as part of its broadcasts. This connection between the song and sheep farming further solidified the cultural significance of lamb in Australia.

When it comes to Australian cuisine, one cannot overlook the rich and flavourful tradition of lamb. From early roasting practices in England to the establishment of a thriving sheep industry in Australia, lamb has become an integral part of the nation's culinary identity. Here we will explore the history, cultural significance, and economic importance of lamb in Australia. The tradition of roasting lamb dates back centuries and was prevalent in England long before it became a staple in Australian households. In England, lamb was often roasted with herbs and spices to enhance its natural flavours. This culinary practice eventually made its way to Australia, where it would flourish in a landscape well-suited for sheep farming. Australia's vast landscape provides ample grazing land for sheep, and various regions have become famous for their sheep farming. One such region is the New England Tablelands in New South Wales, known for its lush pastures and ideal conditions for sheep breeding. The fertile lands of South Australia, Victoria, and Western Australia also contribute significantly to the sheep industry.

Australia's sheep industry has a rich history that traces its roots to the arrival of the First Fleet in 1788. Captain Arthur Phillip brought the first sheep to the continent, primarily Merino sheep, which were known for their fine wool. These sheep played a vital role in the early days of Australian agriculture, providing both wool and meat. As the sheep industry expanded, different breeds were introduced to cater to various needs. While Merinos were prized for their wool, other breeds like Dorpers and White Suffolks were bred specifically for their meat. This diversification of breeds allowed Australian farmers to produce lamb, hogget, and mutton of exceptional quality. Understanding the different classifications of sheep meat is crucial to appreciating the variety offered by the Australian sheep industry. Lamb refers to meat from sheep that are less than 12 months old. It is prized for its tenderness and mild flavour, making it a favourite choice for many Australians. Hogget, on the other hand, is meat from sheep aged between 12 and 24 months. It is slightly more mature than lamb, with a richer flavour and firmer texture. Hogget is often chosen for dishes that require a more robust taste. Mutton is meat from sheep older than two years. While it can be flavoursome, it tends to be tougher than lamb and hogget. Mutton is less popular in modern Australian cuisine but still finds its place in traditional dishes.

Australia is a major player in the global sheep industry, both in terms of live exports and processed meat. Live sheep exports are primarily destined for countries in the Middle East and Southeast Asia. These exports have faced scrutiny due to concerns about animal welfare during transport. In terms of processed meat, Australia exports lamb and mutton to various international markets. The Middle East, the United States, and China are among the largest importers of Australian sheep meat. The quantity of these exports fluctuates based on market demand and economic factors.

Lamb consumption in Australia is a reflection of its cultural significance and the delicious flavours it offers. On average, Australians consume approximately 9 kilograms of lamb per person per year, making it a popular choice for home-cooked meals and restaurant dishes alike. Some of the favourite cuts of lamb among Australians include the lamb leg roast, lamb chops, and lamb shanks. These cuts are often seasoned with herbs, garlic, and native Australian spices like bush tomato and wattleseed to enhance their flavour. Meat and Livestock Australia (MLA) plays a crucial role in promoting Australian lamb both domestically and internationally. One of its most memorable campaigns featured Sam Kekovich as the "Lambassador." Kekovich's humorous and patriotic advertisements encouraged Australians to consume lamb on Australia Day, highlighting the meat's role in bringing people together for celebrations.

In conclusion, lamb is more than just a meat in Australia; it's a symbol of tradition, culture, and economic significance. From its early roots in England to the thriving sheep industry in Australia, lamb has left an indelible mark on the nation's culinary landscape. Whether enjoyed as a tender lamb chop or a hearty lamb roast, it's clear that the flavour of lamb is a gift that keeps on giving to Australians and the world alike. Matriarchs for generations have handed down the family recipe for roasting lamb and ‘New Australians’ are learning how to eat it the Australian way. The recipe below is just one way of cooking lamb, the multitude of cooks on TV cooking shows offer lots of variations.
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First choose your cut of lamb.

Leg of Lamb:

Usual Size: Leg of lamb roasts typically range from 1.5 to 3 kg, depending on the number of servings needed.
Flavour: Leg of lamb has a rich, mild flavour with a slightly sweet undertone. It's known for its classic lamb taste. It is relatively tender, especially when cooked correctly. Slow roasting is recommended to maintain tenderness.

Lamb Shoulder:

Usual Size: Lamb shoulder roasts are usually around 1.5 to 2.5 kg to serve a moderate number of people.
Flavour: Lamb shoulder offers a strong, savoury flavour with a pronounced lamb taste. It's well-suited for slow cooking methods that enhance its flavour. Lamb shoulder can be very tender when slow-roasted or braised, as the longer cooking time breaks down connective tissues.

Lamb Rack:

Usual Size: A full rack of lamb, suitable for roasting, is often around 0.8 to 1 kg.
Flavour: Lamb racks have a delicate, mild flavour with a slightly sweet and subtle gaminess. They are valued for their elegant taste. Lamb racks are naturally tender and are often considered one of the most tender cuts of lamb. They require less cooking time than larger cuts.

Lamb Rump:

Usual Size: Lamb rump roasts are usually around 500 to 800 grams each, suitable for a smaller gathering or family meal.
Flavour: Lamb rump has a moderate lamb flavour with a pleasant richness. It's a balanced and tasty cut. Lamb rump is moderately tender and benefits from careful roasting or grilling to maintain its juiciness.

Lamb Loin:

Usual Size: Lamb loin roasts can range from 1.5 to 2 kg to serve a moderate number of guests.
Flavour: Lamb loin offers a mild, delicate flavour with a hint of sweetness. It's valued for its subtlety. Lamb loin is naturally tender, making it a choice cut for quick roasting or grilling. It retains its tenderness even when cooked to medium-rare.

Lamb Chump:

Usual Size: Lamb chump roasts are typically around 500 to 800 grams, suitable for smaller gatherings or individual servings.
Flavour: Lamb chump has a robust lamb flavour with a hint of gaminess. It has a distinctive taste and is well-suited for roasting. It is moderately tender and benefits from slow roasting or braising to maximise tenderness.

Lamb Saddle:

Usual Size: Lamb saddle roasts can vary in size, often ranging from 1.5 to 2.5 kg or more.
Flavour: Lamb saddle combines the flavours of the loin and leg, offering a well-rounded, savoury taste with a mild gaminess. Depending on the specific cut, lamb saddle can vary in tenderness. Proper cooking techniques, such as roasting, can enhance its tenderness.

Remember that the tenderness of each cut can also be influenced by factors such as cooking method, the extent to which meat is cooked, and the skill of the cook. Proper preparation and cooking techniques can help bring out the best in each cut of lamb, ensuring a delicious and tender dining experience.
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Roast Lamb cooked with 3 in 1 microwave.

Ingredients:

1 leg of lamb
4 teaspoons of Masterfoods minced garlic
2 tablespoons olive oil
1 teaspoon Masterfoods Lamb herb mixture
1 teaspoon Masterfoods seasoning
1 oven bag

Salt and Pepper (optional)
1 oven bag, this can be used as a bag or one side cut and used as a tent.

Caution!
The accessories and surrounding oven will get very hot. Use oven gloves.

Instructions:

  1. Select the Cut:
    Choose a suitable cut of lamb for roasting, ensure it's a quality cut with good marbling for flavour and tenderness.
  2. Preparation.
    Remove the roast from the fridge and allow to reach room temperature, use a meat thermometer to check if internal temperature is still low. Dry the roast with a paper towel.
    Trim excess fat from the roast, leaving a thin layer for flavour.
    Make a paste of garlic, herbs and oil and rub over roast thoroughly.
  3. Oven Setup: Place Roast inside bag and secure with plastic tab supplied. Make sure to leave a small vent to allow steam to escape. Do not use metallic twists as they cause sparking. Place the bagged Roast on the enamel pan on the glass tray.
  4. Multi-function Cooking: Set your multi-function microwave to the roast function and press the start button. The usual settings are Convection 170C microwave 300 W, time according to weight. Turn over roast when indicated, use oven gloves and take care not to tear oven bag.
  5. Microwave Only Cooking: If your microwave doesn't have a specific roast function, you can use the microwave function with a low-medium power setting (around 30-40% power). Microwave the Roast for approximately 8-10 minutes per 500 grams. For a 1-kilogram roast, this would be around 16-20 minutes.
    Remember to consult your microwave's manual for specific guidance.
  6. Check the Temperature: To ensure the roast is cooked to the correct temperature, use a meat thermometer, aim for a safe internal temperature of 70°C.
  7. Collect Dripping: Once the roast is cooked, remove it from the microwave using oven gloves. Pour the dripping caught by the oven bag into a Pyrex jug. It may be convenient to put the jug in the kitchen sink and cut off the corner of the bag to assist pouring and avoid mess. The dripping can be used to make Yorkshire pudding and gravy.
  8. Rest and Slice: Remove the roast from the bag, cover the roast with foil, and let it rest for about 30 minutes. This allows the juices to redistribute. The roast will continue to cook until it cools.
  9. Make Gravy: If desired, you can make a gravy using the bag dripping. Place a saucepan on the stove-top over low heat, add 3 tablespoon of dripping with 1½ tablespoon of Gravox Gravy Mix. Mix well to create a smooth paste. Cook for 30 seconds stirring continuously. Gradually add 185 ml water. Bring to the boil, then simmer stirring continuously until the gravy thickens (about 1 minute).
  10. Serve: Carve your perfect Roast and serve with Yorkshire puddings, Roast Potatoes, Boiled New Potatoes, Brussels Sprouts, Carrots, String Beans, Gravy, Mustard Sauce, Gravy (mushroom), BBQ sauce, Hoisin sauce, Chutney and others.
  11. After cooking it is important that the accessories are removed for cleaning before re-use and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove any grease. Do not put accessories in the dishwasher.
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