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Osso Bucco (our way)
This is a fabulously flavoursome dish, perfect for these colder days and nights by the fire.
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Harissa Lamb Mince with Feta and Eggplant Waffles
A fresh twist on that perennial favourite – mince on toast.
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Grilled Lamb in Black Bean Sauce
This delicious dish puts an asian spin on one of our favourite cuts – the butterflied leg.
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Baharat Lamb with Figs, Barberries & Pinenuts
A spicy stuffed lamb leg courtesy of Cuisine magazine.
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Mint & Chilli Lamb Sausage Rolls with Tztatziki
A tasty but quick accompaniment to Christmas drinks from Donna Hay.
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Summer Hummer Salad
A fresh and tasty summer salad courtesy of Gourmet Traveller magazine.
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Butterflied Leg of Lamb with Caper Salsa
Shared Kitchen’s Julie Biuso delivers a flavour-packed butterflied leg.
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Leelands Lamb Steaks with Summer Vegetables
Try this quick and tasty version of our lamb steaks, the latest from Julie Biuso.
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Butterflied Shoulder of Lamb with Preserved Lemon Pickle
A fresh and fragrant take on a butterflied shoulder courtesy of Julie Biuso from Shared Kitchen.
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Miso Lamb Leg Steaks
Here the meat is marinated in a Japanese-style marinade and glazed during cooking.
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Sue's Tips
I am not a chef just someone that enjoys good food and, like many, have discovered the following tips by trial and error.
Shoulder cuts
Shoulder meat is succulent and tender and often under rated. To get the best results it needs to be cooked long and slow.
Rack, loin and fillets
Best results here have been to sear the cut to retain the juices then cook on a relatively high heat. ALWAYS allow the meat to rest to finish (at least 15 mins)
Leg cuts
Similar to loins however will take a little longer at a little reduced heat. Again always allow to rest.