Professional Documents
Culture Documents
p roduct guide
This publication is published by Meat and Livestock Australia Limited ABN 39 081 678 364 (MLA). Where possible, care has been taken to ensure the accuracy of information in this publication. However,
MLA does not accept responsibility for the accuracy, completeness or usefulness of the information or opinions contained in this publication. MLA disclaims all warranties and representations with regard to this
publication, including all implied warranties of merchantability and fitness for particular purpose, and all representations concerning the cooking time or temperature, quantity or type of ingredient, use of or type
of equipment, and preparation or cooking methods for any and all recipes set forth herein. Readers hereby disclaim reliance upon any such representations by MLA and shall rely on their own enquiries concerning
information set forth herein when making decisions concerning their interests. Reference herein to any specific commercial products, process, or service by trade name, trademark, manufacturer, or otherwise, does
not necessarily constitute or imply its endorsement, recommendation, or favoring by MLA. Reproduction in whole or in part of this publication is prohibited without the prior written consent of MLA. 2005.
australian lamb
produc t g u i d e
table of contents
introduction
2
cuts
recipes
leg options
4
5
6
7
8
9
10
loin options
11 Rack, Chine and Feather
Bones Removed
12 Rack, Frenched
13 Rack, Frenched and Denuded
14 Short Loin Saddle
15 Short Loin Chop
16 Eye of Short Loin
16 Tenderloin, Butt Off
forequarter options
17
18
19
19
20
20
Foreshank
Bone-in, Square-Cut Shoulder
Shoulder Rack
Bone-in Shoulder Arm Chops
Bone-in Shoulder Blade Chops
Boneless Square-Cut Shoulder
Mediterranean Australian
Lamb Burger with Goat
Cheese and Tomato Relish
21 Nutrition
21 Shipping & Transport
22 Storage & Handling
24 Meat Safety
18 Tomato-Braised Australian
Lamb Shoulder Chops with
Basil-and-Olive Penne
australian
can, too.
lamb
Fre s h , e a s y a n d delicious
management.
or meat safety.
An Experienced Exporter
worldwide.
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:
49 lbs.
Aus-Meat item #
4801
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:
48 lbs.
Aus-Meat item #
4805
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:
46 lbs.
Aus-Meat item #
5060
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:
46 lbs.
Southwest marinade
1 tablespoon salt
2 teaspoons black pepper, freshly ground
leg options
Boneless Rump
(Top Sirloin)
Prepared from a boneless leg,
chump-on by removal along the
natural seams and denuding.
Piece weight approximately:
810 oz.
Aus-Meat item #
5074
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:
Aus-Meat item #
5065
Mediterranean Australian Lamb Burger with Goat Cheese and Tomato Relish
1 pounds Australian Lamb leg, ground
1 shallot, peeled and chopped
1 tablespoon capers, chopped
6-8 large basil leaves, sliced
tomato relish
Presentation
leg options
Hindquarter Shank
Prepared from a hindquarter consisting 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:
11.5 lbs.
Aus-Meat item #
5031
10
butter-lettuce salad
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:
12.5 lbs.
Aus-Meat item #
4932
to serve, optional
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:
12 lbs.
Aus-Meat item #
4938
Roasted Rack of Australian Lamb with Garlic and Red Wine Sauce
23 medium 8-rib Australian Lamb racks
herb rub
12
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:
1318 oz.
Aus-Meat item #
4938
Roasted Rack of Australian Lamb with Balsamic and Fresh Mint Vinaigrette
23 medium 8-rib Australian Lamb racks
Seasoning blend
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:
3.25 lbs.
Aus-Meat item #
4883/4882
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon thyme, dried
1 teaspoon savory, dried
1 teaspoon basil, dried
Pan sauce
14
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:
36 oz.
salt to taste
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:
812 oz.
Aus-Meat item #
5150
26 oz.
Aus-Meat item #
5082
16
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 #
5030
forequarter options
Bone-in, Square-Cut
Shoulder
(4 Rib)
Prepared from a forequarter by
removing the neck, breast and
foreshank.
Point requiring specification:
4.57 lbs.
Aus-Meat item #
4991
To serve, optional
18
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:
814 oz.
Aus-Meat item #
4739
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:
48 oz.
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:
48 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:
3.55 lbs.
Aus-Meat item #
5050
20
nutrition
AUSTRALIAN LAMB FOR
VITALITY AND WELL BEING
Australian lamb is a naturally
nutrient-dense food, packed
full of essential nutrients for vitality. The vitamin B12 in lamb is
great for the nervous system; iron
helps carry oxygen to the muscles
for energy and is important for
brain performance, especially for
memory and concentration. The
zinc in lamb is essential for our
immune system, and the protein is
great for growing bodies. Protein
is also valuable if youre watching
your weight; it helps you feel satisfied longer.
Because lamb is so tender and
moist, it needs little or no fat for
cooking, and nearly half of the
fat in lamb is mono-unsaturated,
RARE
Internal Temp 120130F
Inside very red; very moist with warm juices
Cook 2025 minutes per pound
Rest 810 minutes
Feel soft
MEDIUM RARE
Internal Temp 130140F
Inside lighter red; very moist with warm juices
Cook 2530 minutes per pound
Rest 810 minutes
Feel soft, slightly spongy and springy
MEDIUM
Internal Temp 140150F
Inside pink red; moist with clear pink juice
Cook 3035 minutes per pound
Rest 810 min.
Feel slightly firm and springy
WELL-DONE
Internal Temp 150165F
Inside no pink; slightly moist, clear juices
Cook 3540 minutes per pound
Rest 810 minutes
Feel firm
simple rules:
important to:
1. Keep it clean.
2. Keep it cold.
first-out system.
3. Keep it moving.
THINGS TO REMEMBER
In the unlikely event a vacuumpacked bag is punctured, the
meat should be used as soon as
possible. The longer the meat
is stored prior to vacuum packing and/or the longer the meat is
stored in the vacuum pack, the
shorter the shelf life after opening.
Its 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 vacuumpacked meat isthe lower the
22
title
5. Keep a written record of what
is in your cool room.
6. Rotate stock on a first-in, firstout basis, removing meat for
cutting only when necessary.
7. Allow 2 to 3 weeks after processing for aging time to maximize 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.
9. Cut down on the amount of
time a cooler door is left open.
This will keep the cooler temperature stable. Slight variations
can cause weep, which can reduce shelf life and your profits.
meat safety
The Australian sheepmeat industry
integrity.
Service (FSIS).
favorable status.
www.safemeat.com.au
24
consumer requirements.
This publication is published by Meat and Livestock Australia Limited ABN 39 081 678 364 (MLA). Where possible, care has been taken to ensure the accuracy of information in this publication. However,
MLA does not accept responsibility for the accuracy, completeness or usefulness of the information or opinions contained in this publication. MLA disclaims all warranties and representations with regard to this
publication, including all implied warranties of merchantability and fitness for particular purpose, and all representations concerning the cooking time or temperature, quantity or type of ingredient, use of or type
of equipment, and preparation or cooking methods for any and all recipes set forth herein. Readers hereby disclaim reliance upon any such representations by MLA and shall rely on their own enquiries concerning
information set forth herein when making decisions concerning their interests. Reference herein to any specific commercial products, process, or service by trade name, trademark, manufacturer, or otherwise, does
not necessarily constitute or imply its endorsement, recommendation, or favoring by MLA. Reproduction in whole or in part of this publication is prohibited without the prior written consent of MLA. 2005.
Bone-in, Square-Cut
Shoulder
specify:
Tail length 0 or 1
Number of ribs required
3.25 lbs.
4883/4882
Aus-Meat item #
PRODUCT GUIDE PAGE 14
4991
4.57 lbs.
PRODUCT GUIDE PAGE 18
Shoulder Rack
specify:
36 oz.
4739
814 oz.
SPECIFY:
Silverskin removed
48 oz.
812 oz.
Aus-Meat item #
5150
Bone-in Shoulder
Blade Chops
48 oz.
26 oz.
Aus-Meat item #
5082
Foreshank
Piece weight approx.:
Boneless Square-Cut
Shoulder
1022 oz.
SPECIFY:
5030
Aus-Meat item #
PRODUCT GUIDE PAGE 17
5050
3.55 lbs.
PRODUCT GUIDE PAGE 20
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,
Chump-on
SPECIFY:
SPECIFY:
4081
49 lbs.
PRODUCT GUIDE PAGE 4
Aus-Meat item #
5065
Bone-in Leg,
Chump-Off
Hindquarter Shank
SPECIFY:
11.5 lbs.
4805
48 lbs.
PRODUCT GUIDE PAGE 5
Aus-Meat item #
5031
Boneless Leg,
Chump-On
SPECIFY:
12.5 lbs.
5060
46 lbs.
PRODUCT GUIDE PAGE 6
Aus-Meat item #
4932
Rack, Frenched
Boneless Leg,
Butterflied
SPECIFY:
Rib length
Frenching line
SPECIFY:
46 lbs.
PRODUCT GUIDE PAGE 7
Aus-Meat item #
4938
12 lbs.
PRODUCT GUIDE PAGE 12
Boneless Rump
Piece weight approx.:
SPECIFY:
810 oz.
Rib length
Piece weight approx.:
Aus-Meat item #
H.A.M.
5074
5074
Aus-Meat item #
PRODUCT GUIDE PAGE 8
4938
1318 oz.
PRODUCT GUIDE PAGE 13