Lamb

About

All our lamb is free range, from small family owned, multi-generation farms. Our lamb suppliers change with the seasons – depending on which breed is at its peak at that time of year. This means we are able to support a variety of farms across Victoria, and champion their variety in breeds and the characteristics of each. We work alongside the Heritage Sheep Association and their members to find the best local farms. Our Range of Lamb Cuts At Meatsmith, we have a full range of premium lamb available to suit your needs and recipes. You can select thick-cut lamb chops , trimmed lamb cutlets , lamb shoulder ready to roast, slow-cook or BBQ, frenched lamb shanks , marinated or plain lamb leg and more at our butcher stores. We also offer a range of products already marinated to save extra-time and hassle. Try our butterflied lamb shoulder marinated in a mix of parsley, thyme, rosemary, garlic, paprika and salt, for a truly delicious meal. Our backstrap brushed with olive oil, honey, fennel seeds, rosemary, orange zest and salt is another great option. For our customers who like some spice, we recommend trying our lamb skewers marinated in a Chermoula spice blend of lemon, garlic, paprika, turmeric, cinnamon, cayenne and olive oil. How to cook lamb? Lamb cooking time varies according to the cut, the weight of the meat and whether there is a preference for rare, medium or well-done meat. For slow-roasting lamb cuts, we recommend cooking the meat at 150-170 degrees for 2 hours depending on the weight. The shanks and shoulder make for excellent cuts suited to slow-cooking. For chops, ribs, steaks and kebabs, we would recommend grilling these cuts quickly, over high heat. Marinating or using a rub provides extra flavour and for the best results every time, we recommend using a meat thermometer like the Meater+ . How to tell when your lamb is cooked? For perfectly cooked lamb every time, follow our guide and invest in a meat thermometer for accuracy. Resting lamb and meat in g