We have the best lamb meat to be used in your favourite recipes, from tender cuts to fast cooking fillets. 

Lamb Recipe- Skaapnekkasserol

Ingredients

 

-1 kg sheepskin jellyfish

-30 ml cooking oil

-10 ml of salt

-1 ml fresh ground black pepper

-2 onions, chopped

-25g dry apricot (60ml)

-2 ml grated suulemoenskil

-250 ml meat stock

-100 g of raw rice

-30 ml pitlose raisins

-30 ml cake flour

-15 ml chopped parsley

Preparation Method

 

-To debone the lamb neck you need a thin, sharp knife. Make an incision all along the neck vertebrae on the side where the pointy bones stick out – in other words the back of the sheep. 

-Carefully loosen the meat around the vertebrae so you end up with a flat, more or less rectangular piece of meat. (Keep the bone to use in stock for Saturday’s soup.) The meat will look a little shredded on the inside. 

-Rub the inside with some olive oil, salt and ground black pepper. 

-Now combine 8 tablespoons (½ cup) chopped parsley, 1 teaspoon (5 ml) chopped fresh thyme or rosemary, 2 tablespoons (30 ml) chopped spring onions, 2 crushed garlic cloves, ¼ teaspoon (1 ml) ground ginger and salt and pepper to taste. 

-Spread it on the inside of the meat, working it into all the nooks and crannies. 

-Roll the meat into a cylindrical shape and tie with string so the roll will retain its shape during cooking. 

-Roast for 1½ to 2 hours, depending on the size, until the meat is tender all the way through.

Lamb Recipe- Meat roll with mint

Ingredients 

 

-½ cup (35g) fresh breadcrumbs

-500g lamb mince 

-1 small brown onion, grated 

-½ cup finely chopped mint 

-1 tablespoon finely grated lemon rind 

-1 egg

-sea salt and cracked black pepper 

-2 sheets frozen puff pastry, thawed 

-1 egg, extra, lightly beaten 

-sesame seeds, for sprinkling 

-tomato sauce, to serve

Preparation Method

 

-Preheat oven to 100ºC. Place the breadcrumbs, mince, onion, mint, lemon rind, egg, salt and pepper in a bowl and mix well to combine. Divide the mince mixture into 4 equal portions and cut each pastry sheet in half. 

-Place the lamb mixture down the centre of each pastry half and roll to enclose leaving, the ends open. Place on 2 lightly greased baking trays lined with non-stick baking paper. 

-Brush with the extra egg and sprinkle with sesame seeds. Bake for 20–25 minutes or until golden and cooked through. Allow to cool slightly. Cut into 8 rolls and serve with tomato sauce.