Brush lamb with oil and season with salt and pepper.

Cook for three minutes on each side for medium rare. Remove from pan to a warm plate and cover loosely with foil.

Rest for 6-8 minutes before serving.

The backstrap is a premium cut – lean, succulent and tender with a mild flavour.  It can be cooked quickly, making it the perfect mid-week option.  Great sliced over a mixed leaf or roast vegetable salad

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Remove the lamb rumps from the fridge 30 minutes before cooking to bring to room temperature, which results in even cooking.

Preheat oven and tray to 200˚C. Brush lamb with oil and lightly season with salt and pepper. Sear in a hot pan on both sides to seal in juices and maximise flavour.

Put in oven and roast for 12 mins med rare.

Remove to warm plate, cover and rest for 8-10 minutes.

Pan seared, then quickly roasted and rested, lamb rumps make a perfect meal with a wonderful caramelised crust on the outside and meltingly tender and juicy meat on the inside.

A tender and lean cut.  Best cooked quickly, sliced thinly and served medium rare.

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Preheat pan and add a little cooking oil, season lamb with salt and pepper. Place lamb cutlets into a hot frying pan and sit standing up on rim of fat – you will need to use tongs to do this. Cook for a couple of minutes until fat becomes golden and crispy, then lay flat in pan.

Cook for 3 minutes per side for meat that is just pink. Cook for a couple more minutes if you prefer your lamb more well done. Remove with tongs and leave to rest for 10 minutes before serving.

BBQ

Preheat the grill until it is piping hot.  The meat should sizzle on contact.  Let the cutlets cook on one side until moisture appears (2-3 minutes), then use tongs to turn cutlets over. Reduce heat a little if necessary to prevent burning. Cook for another 2-3 minutes depending on the thickness of the cutlets.  Soft and springy will produce medium rare; firm and springy for medium; and firm for well done.

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Remove the lamb rumps from the fridge 30 minutes before cooking to bring to room temperature, which results in even cooking.

Preheat oven and tray to 200˚C. Brush lamb with oil and lightly season with salt and pepper.

Sear in a medium-hot pan, fat side down until the cap fat has rendered and the skin is crispy and brown.  Be careful not to burn the fat. Then quickly sear the underside of the rump too.

Place the rump/s on the tray in the oven and roast for 12 minutes for medium rare. Remove from the oven and transfer to a warm plate.  Cover loosely with foil and rest for 8-10 minutes. Carve slices across the grain to serve.

Pan seared, then quickly roasted and rested, lamb rumps make a perfect meal with a wonderful caramelised crust on the outside and meltingly tender and juicy meat on the inside.

A tender and succulent cut.  Best cooked quickly, sliced thinly and served medium rare.

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Brush lamb with oil and lightly season with salt and pepper. Fry in a hot pan or on BBQ plate – 2 minutes each side for medium rare, 3 minutes for well done.

Wok

Cut meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok.  Ensure the wok is very hot before you add the lamb, to prevent stewing.  Cook the lamb in small batches, about one cup at a time.  Set aside.  Return to pan with sauces after cooking vegetables.  Stir fry quickly to combine.  Don’t reheat lamb for too long or it may toughen.

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Brush with oil, season generously with salt and pepper and roast at 150 C for a couple of hours.

Slow Cooker

Dust with flour, brown in a hot fry pan, put in slow cooker with stock (allow 1C stock per 1kg meat) and cook as per slow cooker recipe / instructions.

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Browning mince is essential to bring out the flavour and colour.

Add a dash of oil to a hot pan before adding mince. Stir to ensure the mince browns evenly and does not stick to the pan. To ensure it doesn’t stew, cook in batches.

If it begins to stew and water gathers at the bottom of the pan, the mince will taste like it has been boiled. Take the mince from the heat and strain away the liquid. Reheat the pan with a further dash of oil and return the drained mince to the pan to begin the browning process again. Your final dish will have more flavour and colour.

BBQ

Season mince with salt and pepper.  Add a beaten egg and chopped fresh herbs (eg parsley, mint, thyme, coriander).  Make into patties or burgers and cook over a medium high heat on the BBQ.

Bake

Try a delicious Moussaka or an old-fashioned Shepherd’s Pie baked in the oven.

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Brush lamb with oil and season with salt and pepper. Preheat BBQ grill and hot plate.

Cook fat side down for 15 minutes on the grill. Turn and cook meat side down on the plate for 15 minutes.

Remove to a warm dish, cover loosely with foil, rest for 15 minutes.

Carve across the grain.

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Take the lamb out of the fridge at least an hour before cooking.  Pre-heat oven to 200 C.

Season the lamb with salt and pepper and put on a roasting tray. Place in the centre of the oven and then reduce the temperature to 180 C.  Cook for 1 hour 15 minutes.

Remove from the oven.  Transfer to a warm platter or tray, cover loosely with foil and rest for 20 minutes.

Carve thin slices across the grain (perpendicular to the bone) and serve accompanied with gravy and mint sauce and roasted vegetables.

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Brush lamb with oil and lightly season with salt and pepper. Cook in a hot pan or BBQ plate for 4-5 minutes each side.

Chops will be soft and springy with moist, pink juices for medium rare; firm and springy for medium; and very firm with no sign of juices for well done. Use tongs to turn the meat rather than a fork, to avoid juices escaping.  Allow the lamb to rest after cooking for a succulent, tender and juicy chop.

Grill

Preheat grill to 220 C.  Season chops with salt and pepper and put on a rack in a baking tray.  Place on an upper shelf in your oven.  Grill for 4-6 minutes each side.  Keep an eye on them!

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Remove the lamb from the fridge about an hour before cooking.

Boneless shoulder lends itself well to being stuffed with a fruity stuffing packed with fresh herbs and rolled and tied with string. Preheat oven to 200 C. Add meat to oven and reduce temperature to 150 C.  Roast for 2 – 2 ½ hours.

Remove from the oven, put on a warm plate and allow to rest for 20 minutes before carving.

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Remove diced lamb shoulder from the fridge 30 minutes before cooking and preheat oven to 150 C.  Heat a little oil in a large frying pan over a high heat.

When hot, season the lamb with salt and pepper, and then fry in 2-3 batches until browned all over. Browning the meat first not only improves colour but also develops flavour.

Transfer to a casserole dish. Add cubed seasonal vegetables. Pour stock or liquid over and mix gently to combine.

Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ – 4 hours. Remove from the oven and let it slightly cool.

Taste and season as required.

If using a slow cooker, cook on low for 8 hours or on high for 6 hours.  To thicken the liquid towards the end of cooking add a mixture of 3 teaspoons of cornflour and 1/3 C water.  Turn cooker to high heat setting. Stir cornflour mixture through the casserole and allow to bubble and thicken before serving.

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Preheat oven and tray to 200˚C. Season lamb with salt and pepper. Sear lamb on both sides in a hot fry pan to seal in the juices, and then roast in oven for 12 minutes.

Remove to warm plate, cover and rest for 8 -10 minutes.

Note – Trim any fat from the lamb rack and carefully remove the silver skin with a very sharp knife.  Cutting off the silver skin (pearly white layer) prevents it puckering up during the cooking process.

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Brush with oil, season generously with salt and pepper and roast at 150 C for a couple of hours.

Slow Cooker

Dust with flour, brown in a hot fry pan, put in slow cooker with stock (allow 1C stock per 1kg meat) and cook as per slow cooker recipe / instructions.

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For a slow roasted shoulder that falls off the bone, use a sharp chef’s knife to make 6-9 small but deep cuts in the lamb, through to the bone. Sit in a shallow-sided baking dish. Massage oil and seasoning into the cuts. Cover loosely with foil. Roast in the preheated oven for 2½-3 hours (or until the meat begins to fall from the bone), removing the foil in the last 30 minutes of cooking time. Remove from the oven and allow to sit covered for 20 minutes, reserving the juices. Carve the lamb into chunky pieces, place on a serving plate with your choice sides and drizzle over the reserved juices.

Slow Cook

Season the lamb shoulder with salt and pepper and brown all over in a large frypan. Transfer to your slowcooker.  Add browned, cut up vegetables for flavour and a small amount of liquid or stock.  Cook as per slow cooker recipe / instructions.

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