3. 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
4 Bone-in Leg, Chump-On recipes yourself, or use them as
5 Bone-in Leg, Chump-Off inspiration for your own creations.
6 Boneless Leg, Chump-On
7 Boneless Leg, Butterflied 4 Roast Leg of Australian Lamb
8 Boneless Rump with an Olive-mustard Coating
9 Leg Cuts, Denuded 5 Roast Leg of Australian Lamb
10 Hindquarter Shank Marinated in Ale and Lemon
6 Greek Style Boneless Leg
loin options of Australian Lamb
11 Rack, Chine and Feather 7 Grilled Butterflied Leg of Australian
Bones Removed Lamb in a Southwest Marinade
12 Rack, Frenched 8 Australian Lamb Kabobs
13 Rack, Frenched and Denuded Wrapped in Pita
14 Short Loin Saddle 9 Mediterranean Australian
15 Short Loin Chop Lamb Burger with Goat
16 Eye of Short Loin Cheese and Tomato Relish
16 Tenderloin, Butt Off 10 Shredded Australian Lamb Shanks
with Mushrooms and Polenta
forequarter options 11 Balsamic-glazed Australian
Lamb Rack with Insalata Tricolor
17 Foreshank
12 Roasted Rack of Australian Lamb
18 Bone-in, Square-Cut Shoulder
with Garlic and Red Wine Sauce
19 Shoulder Rack
13 Roasted Rack of Australian Lamb with
19 Bone-in Shoulder Arm Chops
Balsamic and Fresh Mint Vinaigrette
20 Bone-in Shoulder Blade Chops
20 Boneless Square-Cut Shoulder 14 Australian Lamb Chops with Red
Peppers and Herbs (pictured above)
21 Nutrition 15 Grilled Australian Lamb Chops
21 Shipping & Transport with Burro Rosso
22 Storage & Handling 17 Australian Lamb Shanks Osso Bucco
24 Meat Safety 18 Tomato-Braised Australian
Lamb Shoulder Chops with
Basil-and-Olive Penne
4. australian
W elcome to the Australian Lamb
Product Guide. This guide has been
created especially for North American retail
on lush pastures and feed on clover, rye
and other grasses. They receive only the
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
stands out and North American customers
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—
has underpinned Australia’s reputation
Australian Lamb is marketed in the United for producing some of the highest quality
States, Mexico and Canada under numerous lamb in the world.
individual company brands that are discern-
ible to retailers, chefs and consumers. austraLian Lamb ranchers
Australian Lamb ranchers are world-
distinguished by nature renowned for their animal husbandry
Australian Lamb is a product of its and ranch management techniques. The
pure, clean environment. Lambs graze Australian livestock industry takes pride
| australian lamb: product guide
5. lamb
fre s h , e a s y a n d de Licious
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
meat for the North American market.
Lamb processing Leader
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,
CFIA and SAGARPA conduct regular audits
an experienced exporter of Australian meat plants and individually
Australia has exported meat for more than license plants to produce meat for the North
a century. Focused on meeting customer American market.
specifications, the Australian Lamb industry
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,
we invite you to make Australian Lamb a
safe and WhoLesome prosperous part of your business. With help
All Australian export meat packing plants from this extensive product guide, you’re
are regulated by the Australian Federal certain to find items to suit your every need.
Government through the Australian
Quarantine and Inspection Service (AQIS).
australian lamb: product guide |
6. 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 #
801
roast Leg of australian Lamb with an Olive-mustard Coating
1 whole bone-in leg of Australian Lamb 1. Preheat oven to 350°F.
(about 6 lbs.)
. Place olives, garlic, rosemary, mus-
45 black calamata olives, pitted
tard and pepper in a food processor.
2 cloves garlic, peeled Process to a smooth paste and gradu-
2 teaspoons fresh rosemary ally add olive oil. Spread mixture all
1½ tablespoons Dijon mustard over the fat side of meat and place fat
1 teaspoon black pepper, freshly ground side up in a roasting pan.
3 tablespoons olive oil . 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 com-
plete its cooking (meat temperature
Throughout this guide, cuts are shown will rise another 5–10°F). Carve and
with their assigned aus-meat item serve. 6–8 servings
number. More technical information
relating to Australian Lamb cuts
can be found in the Handbook of
Australian Meat.
| australian lamb: product guide
7. 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 #
80
roast Leg of australian Lamb Marinated in Ale Lemon
1 bone-in leg of Australian Lamb 1. Combine marinade ingredients in
(about 5 lbs.) a bowl.
aLe Lemon marinade . Place lamb in a shallow bowl and
¾ cup olive oil pour marinade over. Cover with
5 cloves garlic, peeled chopped plastic wrap and marinate for 2–3
hours or overnight, turning the lamb
¾ cup ale or beer
from time to time.
½ cup lemon juice
1 teaspoon mustard, powdered . Roast in a 350°F oven or set up a
covered gas or charcoal grill for indi- medium rare. Thinner parts will be
½ cup soy sauce
rect cooking. Remove lamb from more done. Remove and let lamb rest
2 teaspoons brown sugar
marinade and discard marinade. for 10–15 minutes loosely covered
3 tablespoons Worcestershire sauce Roast for about 1 hour, 20 minutes in with foil. (Meat temperature will rise
1 teaspoon salt oven or on the grill until the internal another 5–10°F.) Cut into slices and
2 teaspoons black pepper, freshly ground temperature reaches 130–140°F for serve. 6–8 servings
australian lamb: product guide |
8. 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 #
060
Greek Style boneless Leg of australian Lamb
1 whole boneless leg of Australian Lamb 1. Combine all ingredients except 2
(about 5 lbs.) tablespoons of the lemon juice in a
small bowl.
greek marinade
½ cup + 2 tablespoons lemon juice . Place lamb in a shallow bowl and
½ cup olive oil pour marinade over. Cover bowl and
marinate 2–3 hours or overnight,
¼ cup oregano, dried
turning the lamb from time to time.
8 cloves garlic, peeled crushed
1 tablespoon salt . When ready to roast, preheat oven
to 450°F. the internal temperature registers
2 teaspoons black pepper
130–140°F, it will be medium rare to
. Transfer lamb to a roasting pan and
medium after it is left to rest. Remove
discard marinade. Roast the lamb for
from oven, sprinkle meat with re-
15 minutes in the middle of the oven.
maining lemon juice, cover loosely
Reduce temperature to 350°F and
with foil and let rest for 10–15 min-
roast for another 35–40 minutes.
utes. Cut lamb into slices and serve.
Check the lamb for doneness. When
6–8 servings
6 | australian lamb: product guide
9. 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, 1. Combine marinade ingredients in a
butterflied (about 5 lbs.) bowl.
southWest marinade . Place lamb in a shallow bowl and
½ cup olive oil pour marinade over. Cover with plas-
¼ cup lime juice tic wrap and marinate for 2–3 hours
or overnight, turning the lamb over
¼ cup orange juice
from time to time.
2 tablespoons tequila (optional)
2 tablespoons garlic, minced . Set up a covered gas or charcoal
grill for indirect cooking. Remove medium rare. Thinner parts will be
2 teaspoons cumin, ground
lamb from marinade and discard mar- more done. Remove lamb from grill
1 tablespoon chile
inade. Cook lamb for 45 minutes or and let rest, covered loosely with foil
powder
until the internal temperature in the for 10–15 minutes before slicing and
1 tablespoon oregano, whole, dried
thickest part reaches 130–140°F for serving. 6–8 servings
2 teaspoons sesame seeds, whole
1 tablespoon salt
2 teaspoons black pepper, freshly ground
australian lamb: product guide |
10. 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 #
0
australian Lamb kabobs Wrapped in Pita
1½ pounds boneless leg of Australian Lamb, 1. Place the lamb in a large bowl.
cut into 1-inch cubes Combine 1 tablespoon of the thyme,
1 tablespoon and 1 teaspoon fresh thyme half the garlic and the salt and pep-
2 cloves minced garlic, divided per, then add to the lamb and toss
well. Cover and leave for 20 minutes
1 teaspoon salt
to allow the flavors to infuse. Thread
½ teaspoon freshly ground pepper
lamb onto metal or presoaked wooden
1 cup plain whole-milk yogurt skewers.
1 tablespoon fresh lemon juice
. Place the yogurt in a small bowl
4-6 large pitas . Toast the pitas lightly on the grill
and add the remaining thyme and
chopped lettuce and tabbouleh until just warmed, and top with the
garlic and the lemon juice. Mix well.
or diced tomato lettuce and tabbouleh or tomato. Re-
Season to taste with salt and pepper.
move the lamb from the skewers and
. Broil or barbecue the kabobs over place on salad. Drizzle with the yo-
medium to high heat until cooked as gurt and wrap firmly into a roll. –6
desired, about 4-5 minutes each side servings
for medium rare.
8 | australian lamb: product guide
11. 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 #
06
mediterranean australian Lamb burger with Goat Cheese and Tomato Relish
1¾ pounds Australian Lamb leg, ground 1. To make the burgers, combine
1 shallot, peeled and chopped ground lamb, shallot, capers, basil
and pepper in a large bowl and mix
1 tablespoon capers, chopped
well. Divide mixture into four burg-
6-8 large basil leaves, sliced
ers. Spread cornmeal over a plate and
freshly ground pepper, to taste press burgers into the cornmeal to
½ cup cornmeal (or flour), for coating coat.
olive oil, for cooking
. Preheat barbecue or grill pan and
tomato reLish brush with oil. Cook the burgers over
finely. Place in a bowl, add the sugar
3 vine-ripened tomatoes, halved crosswise medium to high heat for 6-7 minutes
and vinegar, season to taste with salt
or until internal temperature reaches
1 red onion, thickly sliced and pepper and mix well. Serve warm
160°F.
1 teaspoon sugar or cold.
1 teaspoon balsamic vinegar . To make the relish, place the toma-
. Grill the buns, cut side down, until
toes flesh-side down on the grill and
salt and freshly ground pepper, to taste lightly toasted. Spread with goat cheese
flip after 20 seconds, cooking until
and top with the burgers. Serve with the
presentation skin starts to char. Grill the onions
tomato relish. servings
4 kaiser rolls or hamburger buns, split until soft. Transfer to a plate and,
4 tablespoons soft goat cheese (chèvre) when cool enough to handle, dice
australian lamb: product guide |
12. leg options
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.
piece Weight approximateLy:
1–1.5 lbs.
Aus-MeAT iTeM #
01
shredded australian Lamb shanks with Mushrooms and Polenta
4 dried mushrooms, sliced 1. Soak the mushrooms in the hot
1 cup hot chicken stock chicken stock for 10 minutes to re-
lease flavors.
½ cup flour, for dusting
1 teaspoon ground mustard powder . Combine the flour and mustard.
6 large Australian Lamb shanks, trimmed Powder the lamb shanks with enough
of the mixture to coat, and shake off
2 tablespoons olive oil
the excess. Heat the oil in a large
1 clove garlic, crushed
heavy-based casserole dish and
8 baby onions brown the shanks over medium heat
tions on packet. Stir through cheese
½ pound small whole white mushrooms, on all sides. Add the garlic, onion and
cleaned and keep warm.
mushrooms and cook, stirring for 1-2
1 cup chicken stock minutes. Add the chicken stock, red 4. Remove shanks from liquid and,
2 cups red wine wine and tomatoes and stir to com- when cool enough to handle, pull
bine. Bring to a simmer, then cover meat from the bones and shred with
2 large tomatoes, diced
and cook over low heat for 2 hours or hands. Return shredded meat to the
2 cups instant or regular polenta
until meat easily falls from the bones. pan and reheat. Serve over the hot
¼ cup soft goat or Parmesan cheese (You could also place in a 350°F oven polenta and garnish with shredded
6 leaves fresh basil, shredded and bake for 2-2½ hours.) basil.
to serve, optionaL . When meat is nearly cooked, pre- This dish is wonderful with a simple
butter-lettuce salad pare the polenta according to direc- butter-lettuce salad. 6 servings
10 | australian lamb: product guide
13. 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 #
balsamic-glazed australian Lamb rack with Insalata Tricolor
2 racks of Australian Lamb, frenched 1. Preheat oven to 425°F. Season the
salt and freshly ground pepper, to taste racks with salt and pepper and set
aside.
2-3 tablespoons olive oil
. Place all the glaze ingredients in a
gLaze
small saucepan and bring to boil.
¾ cup balsamic vinegar
Reduce heat and simmer until mix-
½ cup red wine ture thickens and becomes glossy,
2 tablespoons brown sugar about 10-15 minutes.
1 sprig rosemary
. Heat a large ovenproof pan to me- the next day. It will stay moist and
saLad dium-high and coat pan with oil. Sear fresh if the cutting is done just before
1 head radicchio, leaves separated the lamb racks for 2-3 minutes each service.
side to brown, then tip any excess fat
2 endive, leaves separated . To make salad, wash and dry the
from pan. Brush with a little of the
1 handful arugula salad greens and place in a large bowl.
glaze, place in the oven and roast for
1 tablespoon lemon juice Combine the lemon juice and oil and
10-12 minutes, or until medium rare
toss through the leaves with the Par-
2 tablespoons extra-virgin olive oil and an internal temperature of 130–
mesan cheese. Arrange the salad on a
fresh sliced Parmesan cheese 140°F. Transfer to a warm plate, cover
platter and place lamb on top. Remove
loosely with foil and let rest for 5-10
to serve, optionaL the rosemary sprig from the glaze and
minutes before slicing. Or place uncut
crusty Italian bread drizzle over all. Serve with crusty
rack in the refrigerator and serve cold
Italian bread. –6 servings
australian lamb: product guide | 11
14. 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 #
8
roasted rack of australian Lamb with Garlic and Red Wine Sauce
2–3 medium 8-rib Australian Lamb racks 1. Preheat oven to 475°F.
herb rub . Combine herb rub ingredients in a
1 teaspoon fresh basil, chopped small bowl and generously coat the
racks all over with the rub.
½ teaspoon thyme, fresh or dried, chopped
½ teaspoon oregano, fresh or dried, chopped . Add oil to a large heavy skillet and
1 teaspoon fresh rosemary, chopped brown racks over high heat for 3 min-
utes per side. Pour off fat from pan,
1 teaspoon fennel seed, crushed
but save any juices in the pan to
1 teaspoon salt
make a pan sauce later. . Set the original skillet back on the
1 teaspoon black pepper, freshly ground burner and add all the ingredients ex-
. Place racks fat side up in a roasting
cept salt and pepper. Bring to a boil
garLic and red Wine sauce pan and roast in the middle of the
scraping up any browned pieces from
1 tablespoon olive oil oven for 13–15 minutes or until the
the bottom of the pan. Cover pan and
internal temperature is 130–140°F for
½ cup red wine cook for 10 minutes at a simmer. Re-
medium rare. Transfer racks to a warm
½ cup chicken stock move lid and reduce sauce at a boil
plate and let rest for 10 minutes while
1 tablespoon red wine vinegar until it becomes syrupy. Cut the racks
you make the sauce.
into individual chops. Spoon sauce
12 cloves garlic, whole, peeled
over the lamb and serve. –6 servings
salt and pepper, to taste
1 | australian lamb: product guide
15. 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 #
8
roasted rack of australian Lamb with Balsamic and Fresh Mint Vinaigrette
2–3 medium 8-rib Australian Lamb racks 1. Preheat oven to 475°F.
seasoning bLend . Combine ingredients for seasoning
2 teaspoons whole thyme, dried blend in a small bowl and sprinkle
over the meat.
1 teaspoon salt
1 teaspoon black pepper, freshly ground . Heat a large, heavy skillet over
high heat and add 1 tablespoon olive
vinaigrette
oil. Brown lamb on both sides for 3
¼ cup olive oil minutes each. Pour off any fat from
½ cup chicken stock pan, but save any juices in the pan to . Set the original skillet back on a
2 tablespoons balsamic vinegar make pan sauce later. burner. Add stock and scrape up any
3 tablespoons fresh mint, coarsely chopped browned pieces from the bottom of
. Transfer lamb to roasting pan and
the pan. Reduce to about 1 table-
to serve
roast, fat side up, in the middle of the
spoon. Add vinegar and remove pan
oven for 13–15 minutes or until the
8 cups salad greens, such as curly endive, from heat and whisk in the remaining
frisée or your favorite, washed (optional) internal temperature is 130–140°F for
olive oil and mint to form a vinai-
medium rare. Remove racks to a
grette. Cut the racks into individual
warm platter and let rest for 10 min-
chops and serve as is, topped with
utes while you make the sauce.
the sauce or serve on salad greens. –6
servings
australian lamb: product guide | 1
16. 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 #
88/88
australian Lamb chops with Red Peppers and Herbs
8 Australian Lamb loin chops, 1 ½-inch thick 1. Coat the meat with the seasoning
(2 per person) mix. Heat 2 tablespoons olive oil in a
large skillet and brown chops on
seasoning mix
both sides for 3–4 minutes total.
1 teaspoon salt
1 teaspoon black pepper, freshly ground . Remove chops and pour off fat.
Add remaining 1 tablespoon oil, red
1 teaspoon thyme, dried
pepper and garlic. Sauté vegetables,
1 teaspoon savory, dried
stirring frequently for 6 minutes or
1 teaspoon basil, dried until pepper is soft. Add wine, fresh
pan sauce
herbs and return chops to pan. Cook
for 10 minutes uncovered or until
3 tablespoons olive oil
sauce is reduced by half. Turn chops
1 large red bell pepper, seeded and
over once or twice. Salt and pepper to
cut into strips
taste and serve. servings
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
1 | australian lamb: product guide
17. 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 1. Set up a charcoal grill for medium
(2 per person) heat or preheat an outdoor gas grill.
garLic-rosemary oiL bLend . Combine ingredients for the garlic-
4 tablespoons olive oil rosemary oil in a small bowl and
1 tablespoon fresh rosemary, chopped brush generously over both sides of
the chops and set aside.
2 teaspoons garlic, minced
1 teaspoon salt . In a food processor, add optional
¾ teaspoon black pepper, freshly ground anchovy, garlic and mustard and pro-
cess to a paste. Add remaining ingre- . Place chops on platter and spoon 1
burro rosso (fLavored butter) dients except salt and process to generous teaspoon of the butter over
1 or 2 anchovy fillets (optional, to taste) smooth. Taste for salt. each and serve.
1 clove garlic, whole, peeled
. Grill chops to your desired done- Extra butter may be rolled in plastic
2 teaspoons Dijon mustard ness, but they are best cooked to me- wrap and frozen. Cut off slices as
2 tablespoons Parmesan cheese, freshly grated dium rare when the internal needed. servings
1 tablespoon paprika temperature reaches 130°–140°F.
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 | 1
18. 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 #
10
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 #
08
16 | australian lamb: product guide
19. 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 #
00
australian Lamb shanks Osso Bucco
4 large Australian Lamb shanks 1. Preheat oven to 375°F.
2 teaspoons thyme, fresh or dried, chopped . Combine thyme and next four in-
1 teaspoon fennel seed, crushed gredients and sprinkle generously
½ teaspoon coriander, ground over the shanks. Brown shanks in
1 teaspoon salt olive oil in a Dutch oven over high
1 teaspoon pepper heat for 5–7 minutes. Remove shanks
2 tablespoons olive oil from the pan and pour off all but 2
tablespoons of fat.
1 ounce prosciutto or pancetta, chopped
2 cups onions, thinly sliced . Reduce heat to medium and cook 2 hours or until lamb is quite tender.
½ cup carrot, finely chopped prosciutto or pancetta, onions, carrots Remove shanks to a warm shallow
2 tablespoons garlic, minced and garlic in covered pot for 10 min- serving bowl and degrease sauce. Boil
utes, stirring often. Add remaining sauce to thicken slightly, add salt and
1 cup dry white wine
ingredients except salt and pepper, pepper to taste. Spoon sauce over the
1½ cups tomatoes, seeded, chopped
lemon zest, and parsley. Bring to a meat, then sprinkle lemon zest and
2 cups chicken or lamb stock boil and return shanks to the pot. parsley over, and serve. -6 servings
1 whole bay leaf Cover pot and bake in oven for 1½ to
1 teaspoon fresh rosemary, chopped
salt and pepper to taste
2 teaspoons lemon zest
3 tablespoons parsley, chopped
australian lamb: product guide | 1
20. 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 #
1
tomato-braised australian Lamb shoulder chops with Basil-and-Olive Penne
tomato-braised chops 1. Season lamb chops with salt and
8 Australian Lamb shoulder chops, trimmed pepper. In a large high-sided frying
salt and freshly ground pepper, to taste pan, heat 1 tablespoon of the olive oil
2 tablespoons olive oil, divided over medium-high heat. Add the gar-
2 cloves garlic, chopped lic and cook for 1 minute. Add the
1 onion, chopped onion and cook, stirring, for 1-2 min-
utes or until soft. Add the remaining
2 tablespoons tomato paste
oil and the lamb chops and brown for
1 14.5-ounce can crushed tomatoes
1-2 minutes on each side. Add the
2 tablespoons balsamic or red wine vinegar
tomato paste to the pan and stir until . While the lamb is cooking, prepare
½ cup red wine the mixture becomes aromatic and the penne according to package di-
2 zucchini, diced the tomato paste changes color. Add rections and drain well. Fold through
penne the tomatoes with their liquid and the the basil, olives and oil and mix well.
1 pound penne pasta vinegar and wine, and stir to com- Keep warm.
bine. Bring mixture to a boil. Reduce
8 basil leaves, sliced . Place the penne in warm bowls,
heat to low, cover and simmer, turn-
¼ cup sliced black olives top with the lamb and sprinkle with
ing chops occasionally, until chops
1-2 tablespoons extra-virgin olive oil Parmesan cheese. Serve with a bowl
are very tender, about 40-50 minutes.
grated Parmesan cheese, for garnish of salad or vegetables. –6 servings
Add the zucchini in the last 10 min-
to serve, optionaL utes of cooking.
salad or vegetables of choice
18 | australian lamb: product guide
21. 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 #
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 | 1
22. 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 #
00
0 | australian lamb: product guide
23. nutrition
austraLian Lamb for the same type of fatty acids rare
internal temp 120–130°F
vitaLity and WeLL being found in olive oil and many nuts.
inside very red; very moist with warm juices
Australian lamb is a naturally cook 20 –25 minutes per pound
nutrient-dense food, packed If you would like more details on rest 8 –10 minutes
full of essential nutrients for vital- the nutritional value of lamb, visit feel soft
ity. The vitamin B12 in lamb is our web site at www.australian-
medium rare
great for the nervous system; iron lamb.com
internal temp 130 –140°F
helps carry oxygen to the muscles inside lighter red; very moist with warm juices
for energy and is important for cooking guide cook 25–30 minutes per pound
rest 8–10 minutes
brain performance, especially for Use a meat thermometer to take
feel soft, slightly spongy and springy
memory and concentration. The out the guesswork and to ensure a
zinc in lamb is essential for our safe internal temperature has been medium
immune system, and the protein is reached. Insert the sensing area of internal temp 140 –150°F
inside pink red; moist with clear pink juice
great for growing bodies. Protein your thermometer into the thick-
cook 30–35 minutes per pound
is also valuable if you’re watching est part of the meat away from the rest 8 –10 min.
your weight; it helps you feel satis- bone or fat. feel slightly firm and springy
fied longer.
Most people prefer lamb medium- WeLL-done
internal temp 150 –165°F
Because lamb is so tender and rare or medium, but it is also de-
inside no pink; slightly moist, clear juices
moist, it needs little or no fat for licious when cooked well-done. cook 35–40 minutes per pound
cooking, and nearly half of the Whichever way you prefer, here’s a rest 8 –10 minutes
feel firm
fat in lamb is mono-unsaturated, guide for cooking Australian lamb:
shipping transport
Shipping and transport of Aus- The average shipment and dis-
tralian lamb is a vital element of charge time by sea is 22 days to
the supply chain. The Australian the West Coast and 31 days to the
shipping industry, in cooperation East Coast. Airfreight is occasion-
with Australian meat exporters, ally used to carry chilled prod-
has developed a wide range of uct. By air, the discharge time is
transport services to North Amer- about 18 hours to the West Coast
ica, designed to meet customers’ and 21 hours to the East Coast.
requirements for delivery to both
port areas and inland destinations. When sealed containers of prod-
uct arrive in the United States,
Australian frozen and chilled lamb Mexico and Canada, they are
is transported to North America by opened and re-inspected by USDA,
a number of shipping lines, some SAGARPA or CFIA officials, who
of which provide direct service, check that the contents of each
while others provide transship- container match corresponding taminated and in overall good
ment service. Both container and documentation. The product is condition. Any temperature fluc-
conventional service are available. also randomly re-inspected to tuations logged during shipping
ensure it is wholesome, uncon- are also evaluated by authorities.
australian lamb: product guide | 1
24. 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:
1. Accept only boxed product that
three simpLe ruLes 1. Ensure a free flow of air is very cold to the touch, deliv-
From the moment chilled vacuum- in your storage room. ered in an insulated hygienic
packed meat reaches your estab- van that is itself cold.
. Make sure your cooler
lishment. Time, temperature and is clean and has proper . Check delivery invoices against
sanitation remain the critical shelving and trays. your order specifications.
factors.
. Always store your meat . Check the weight and charac-
To beat spoilage, remember fat side up. teristics of the meat.
these three important rules:
. Rotate product with a stock ro- . On delivery, stack the boxed
1. Keep it clean. tation plan based on a first-in, product immediately on shelves
. Keep it cold. first-out system. in the cool room.
. 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.
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 vacuum-
packed meat is—the lower the
| australian lamb: product guide
25. 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. 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 . Vacuum packed, chilled
the smart choice for chefs and re- meat should always be stored
If there are temperature fluctua- tailers around the world. It not only ideally at 29°F to 32°F, which
tions of between 3 and 4 degrees, inhibits destructive bacterial growth, extends the storage life of
the shelf life is less and could vary but it also allows the natural tender- chilled vacuum-packed lamb.
between 2 and 3 weeks. ization or aging process to continue . Always check all vacuum-
as usual. The end result is increased packed product on delivery to
Keep a temperature gauge in your
shelf life of chilled vacuum-packed ensure that it is properly sealed.
storage room and keep storage ac-
lamb product from just a few days
cess to a minimum. . Always store lamb fat side up.
to a minimum of 12 full weeks if the
proper storage and handling proce- . And remember, once chilled
things to remember about
dures are strictly followed: vacuum-packed meat has been
vacuum-packed Lamb
The spoilage bacteria that cause removed from its bag, it has a
1. Meats, which have been stored
chilled lamb to discolor need oxy- shorter shelf life than that of
in a vacuum bag, may have an
gen to grow. Therefore, reducing fresh meat.
australian lamb: product guide |
26. 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
Operating Procedures (SOPs).
Australia’s meat safety programs Processing facilities have HACCP
identify food safety and quality as- based programs that fully comply
surance as top priorities, and em- with USDA’s regulations including
brace Hazard Analysis Critical those for pathogen reduction, sani-
Control Point (HACCP) and the tation and food safety. These are au-
principles of ISO 9002 certification. dited by the Australian Quarantine Upon arrival in North America,
Both these systems are internation- and Inspection Service (AQIS) and product is re-inspected by FSIS
ally accepted. Australia is free of all the U.S. Food Safety Inspection in the United States; by the CFIA in
Transmissible Spongiform Encepha- Service (FSIS). Canada; and SAGARPA in Mexico
lopathies (TSEs) including Scrapie
to confirm that all product meets
which affects sheep. Quarantine All Australian lamb is clearly
the required standards. This is veri-
and animal health controls are labeled for product traceback. Vital
fied and supported by agreed AQIS
strictly enforced to maintain this information such as the Australian
documentation (health certificates).
favorable status. health inspection stamp, processor
establishment numbers and date The Australian sheepmeat
Quality assurance and meat safety of packaging are identified on all industry has earned an excellent
begins on the farm. Flockcare is boxes. Traceback systems allow reputation worldwide because
a farm-based quality assurance communication through the chain of its commitment to producing
program that follows HACCP both ways—identifying problems consistent quality, safe and
principles to avoid contamination and rewarding excellence. wholesome lamb products that
problems. Accredited sheep
meet customer specifications and
producers must monitor and AQIS has a National Residue Sur-
consumer requirements.
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, Ga-
naderia, Desarrollo Rural, Pesca
y Alimentacion (SAGARPA) meat
safety pathogen requirements.
| australian lamb: product guide
27.
28. short Loin saddle bone-in, square-cut
specify: shoulder
• Tail length – 0” or 1” specify:
• Number of ribs required • Rib number required
piece Weight approx.: piece Weight approx.:
• 3.2–5 lbs. • 4.5–7 lbs.
Aus-MeAT iTeM # Aus-MeAT iTeM #
88/88 PRODUCT GUIDE PAGE 14 1 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 #
piece Weight approx.:
PRODUCT GUIDE PAGE 15 • 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 #
10 PRODUCT GUIDE PAGE 16 PRODUCT GUIDE PAGE 19
tenderloin, butt off bone-in shoulder
specify: blade chops
• Sidestrap retained or removed piece Weight approx.:
piece Weight approx.: • 4–8 oz.
• 2–6 oz.
Aus-MeAT iTeM #
08 PRODUCT GUIDE PAGE 16 PRODUCT GUIDE PAGE 20
foreshank boneless square-cut
piece Weight approx.: shoulder
• 10–22 oz. specify:
• Rolled and Netted
piece Weight approx.:
• 3.5–5 lbs.
Aus-MeAT iTeM # Aus-MeAT iTeM #
00 PRODUCT GUIDE PAGE 17 00 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
29. 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, Leg cuts, denuded
chump-on specify:
specify: • Variation of primal composition
• Aitch bone removed • Trim to silverskin
piece Weight approx.:
• 4–9 lbs.
Aus-MeAT iTeM # Aus-MeAT iTeM #
081 PRODUCT GUIDE PAGE 4 06 PRODUCT GUIDE PAGE 9
bone-in Leg, hindquarter shank
chump-off piece Weight approx.:
specify: • 1–1.5 lbs.
• Aitch bone removed
piece Weight approx.:
• 4–8 lbs.
Aus-MeAT iTeM # Aus-MeAT iTeM #
80 PRODUCT GUIDE PAGE 5 01 PRODUCT GUIDE PAGE 10
boneless Leg, rack, chine and feather
chump-on bones removed
specify: piece Weight approx.:
• Rolled and netted • 1–2.5 lbs.
• Shank retained or removed
piece Weight approx.:
Aus-MeAT iTeM # • 4–6 lbs. Aus-MeAT iTeM #
060 PRODUCT GUIDE PAGE 6 PRODUCT GUIDE PAGE 11
boneless Leg, rack, frenched
butterflied specify:
specify: • Rib length
• Shank retained or removed • Frenching line
piece Weight approx.: piece Weight approx.:
• 4–6 lbs. • 1–2 lbs.
Aus-MeAT iTeM #
PRODUCT GUIDE PAGE 7 8 PRODUCT GUIDE PAGE 12
boneless rump rack, frenched and
piece Weight approx.:
denuded
• 8–10 oz. specify:
• Rib length
piece Weight approx.:
• 13–18 oz.
Aus-MeAT iTeM # Aus-MeAT iTeM #
h.a.m. 0
0 PRODUCT GUIDE PAGE 8 8 PRODUCT GUIDE PAGE 13
30. 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
