12/01/22
Cooking tips and tricks.
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Let's get cooking
- It's best to take the meat out of the fridge and remove packaging 15-20 minutes prior to cooking.
- Season and oil prior to cooking.
- For quick-cooking cuts, we do suggest a thermometer to ensure you get those temps perfect (Temps are listed below).
- Before putting meat in the oven, on the BBQ, or the pan ensure it has come up to a decent hot temperature. We want it nice and hot to seal in all the goodness.
- For the likes of the Rump, we prefer to leave the fat cap on as this adds so much amazing flavour, this is a personal choice though.
- Once you have cooked your meat to your liking, it is super important to rest it. A good rule to follow for quick-cooking cuts is to rest as long as you cook it for. A tip we were once given was to rest it on a wire rack so that it doesn't continue to cook in its juices. I find this works really well.
- Always cut against the grain.
- The mince does contain fat for flavour. If this is not to your liking, brown it and drain the fat off. Don't forget fat is flavour ;)
- Merino Rack | Luxurious with a depth of flavor that is savoured which each mouthful. Stunningly tender. We love cooking the rack on the bbq or heavy cast iron pan. Sear each side until nice and brown then turn down and cook until at temperature. Best served Medium Rare
- Merino Backstrap | A quick flash in the pan or on the bbq and you have yourself a beautiful lean melt in your mouth backstrap. Best served Medium Rare
- Merino Butterflied Shoulder | Slow Roast or BBQ, perfect for summer entertaining. Give each side a good sear then turn down and cook through to a Medium Rare. Also great for using in Curries, Tagines, Slow cooked and pulled. Super versatile.
- Merino Oyster Shoulder | Slow Roast or BBQ, a great cut with loads of flavour, lovely and tender. Best served well done. You know its done when the meat is falling off the bone.
- Merino Ribeye | Well marbled bringing in extra flavour. Fine textured and tender best done on the BBQ or Pan-fry. Best served medium-rare. Cooking it a little longer than some of the leaner cuts works well.
- Merino Fillets | Lean and tender with divine flavour. BBQ Or pan fry best served Rare to Medium Rare.
- Merino Mince | A fab staple! What cant you do with mince. It does contain fat for flavour, If you prefer a leaner mince we suggest browning it off first and removing the fat before proceeding with cooking.
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Merino Short Ribs | A crowd fav when cooked right - hugely underestimated. Crispy on the outside, tender and juicy in the middle packed with a punch of flavour. For the best way to cook these little gems click here.
- Merino Top Side / Mini Roast | Great quick and versatile boneless cut
- Sear on each side to seal in all the flavour and roast for 10-20 mins at 180 degrees celsius. Best served Med rare to well done.
- Merino Rump | Small but packs a punch of flavour. Juicy and tender. Sear each side turn down and continue to cook until Medium rare.
- Merino Silverside/ Leg Steak | Quick cooking, tender and juicy. Sear on each side and cook to a Medium rare temperature great for a stir fry or salad.
- Merino Bone-in Roast | Tender and juicy with wholesome flavours from the bone when slow roasted, has a small fat cap that can be trimmed if needed. Great for an old school traditional roast.
- Merino Shanks | Beautiful when slow cooked in a rich gravy, the perfect comfort food. Best cooked low and slow.
Lamb Cuts
Directions
Some temperatures for you if your using a thermometer;
Rare 45 to 50°c
Medium rare 55°c
Medium 60 to 65°c
Well done 70 to 75°c
Enjoy!
