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Spaghetti and Italian Lamb Meatballs
(The kids love this one!) Serves 6 people generously!!
I tbsp olive oil
500g Dry Spaghetti (cooked according to directions)
750gm Lambdirect Sausages
2 x 400g cans of chopped tomatoes
1 onion, finely diced.
200ml of dry white wine or white vermouth
Tbsp tomato paste
Bunch of parsley, chopped
Salt & Pepper to taste
Grated parmesan for serving.
Squeeze meat out of sausages into a large bowl. Roll into cherry tomato sized balls.
Place on plate with cling wrap as you go. The cling wrap stops the meatballs from sticking to your plate when you transfer to pan.
Heat olive oil in a large pan or pot.
Once pan is hot, place meatballs in pan and cook until golden, about 5 minutes. (Might need to do this in two batches depending on size of your pan).
Turn down heat to medium, leave all meatballs in pan and put diced onion and stir around through the meatballs.
Add wine, this will sizzle and smell beautiful.
Add canned tomatoes and half fill one tomato can with water, add water.
Add tomato paste, stir.
Simmer slowly for approx 20 minutes or until meatballs are cooked through but not chewy. They should be soft and juicy.
Add salt and pepper to sauce to taste.
Serve on top of freshly cooked spaghetti.
Sprinkle with chopped parsley and parmesan.
Recipe is for lamb cutlets or steak or chops:Mix ¼ cup soy sauce, 1 teaspoon crushed garlic and 1 teaspoon crushed chilli together in a flat dish.
Put in your lamb and leave to marinate for 1 hour, turn over and marinate for another hour (30 min works also).
Beat an egg in a flat bowl. Roll lamb in the egg, then in breadcrumbs to coat.
Place on an oven tray and bake at 160deg for 20 minutes – turning at 10 minutes.
Janelle, Vermont South
3 tablespoons grainy mustard
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