With Australia’s unique climate, diverse landscape and unparalleled farming heritage it’s little wonder Aussie lamb is synonymous with sustainability and quality. Abundant pastoral land, a healthy environment and best practice animal rearing ensure healthy animals, and enable growers to raise some of the best quality animals available anywhere in the world.
Adhering to strict welfare protocols, humane-raising is part of the DNA of Australian ranchers, whose lambs freely graze on open meadows throughout their lives as nature intended. This approach contributes to healthy, happy stock and a mild lamb flavor. Lambs from ‘Down Under’ are lower in fat than other proteins and include a good dose of Omega 3s (second to fish) and they are a rich source of essential vitamins and minerals.
With more chefs showcasing their culinary “chops” by putting Australian lamb on the menu, its popularity is on the rise. From juicy lamb kabobs, to a classic French roasted rack, America is getting an education on the versatility and benefits of this delicious high-quality protein, pasture-raised product.
Butterflied Leg of Lamb
A lean and versatile cut that’s easy to slather with made-from-scratch marinade, a leg of lamb is great for grilling, while butterflying helps to ensure even cooking. For a flavor-packed boneless leg of lamb with a crisp crust, as the Aussie’s say, this is how to “put on a good one”.
A Cut That Packs A Punch
By creating a smaller leg cut, the preparation below also adds value by removing the knuckle, which can be used for an alternative dish – think bar menu or small plates for a creative addition to your appetizer menu.
Get more Aussie lamb inspiration at Australian-Meat.com.
