9 spring lamb recipes to try
Reasons to love eating spring lamb
Lamb provides a great source of protein and packs in more iron than chicken or pork. Here are 9 ways to enjoy lamb this spring!
3 reasons to enjoy more Aussie lamb
1. Lamb is a great source of high-quality protein.
2. Lamb also contains a number of nutrients including iron, zinc, and B group vitamins. It has four times more iron than chicken and twice the amount found in pork.
3. Lamb is really versatile and provides different cuts to suit any budget.
When choosing lamb look for a fine grain with a firm white fat. The paler the meat the younger it is, which is not necessarily good for flavour. The older the lamb the more flavour it will have. Lamb is renowned for being fatty, but if you look for lean cuts, trim any excess fat from joints and grill rather than fry.
Lamb is one of the easiest meats to cook. Current cooking trends suggest we should eat lamb slightly pink (blush), which means cooking it at a hot temperature quite quickly. Otherwise you cook it at a medium temperature until it virtually falls off the bone. Chop cuts of lamb are ideal for grilling, whereas legs and shanks cuts are best slow cooked.