Lamb

My butcher, Vic’s Premium Quality Meats, uses Dorset lamb sourced from the Riverina region of New South Wales and Gippsland in Victoria. They average around 20kg dressed and are chosen for their superior flavour, texture and yield.

In the past the leg was sold whole, often with the rump attached, providing 6 generous servings, but consumers now demand smaller cuts suitable for single diners and couples. It is a pity in a way, since the leg comprises various muscles that can be cooked individually with excellent results. A 240g lamb rump is a perfect size for pan-to-oven roasting, while the silverside may be thinly sliced then crumbed and fried like a schnitzel or simply pan-fried; deglaze the pan with a little vinegar and finish with fresh herbs and a knob of butter. The loin is divided into chops and cutlets suitable for grilling and roasting, while the rib-eye is stripped of fat, making it ideal for gentle grilling in one piece. Lamb shoulder is excellent to braise and stew because the muscles tend to be a little fattier and remain moist when slow-cooked to make dishes such as a classic navarin.