Australian Butchers' Guild
- Meat Lamb
- Cut Rump
Thick juicy lamb steaks with a wonderful fresh flavour. These elegant steaks will impress everyone at your next spring BBQ!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Rump | 25mm Thick Steaks, approx 300g each | 600g | 2.4kg | 6kg |
| Olive Oil | 20g | 80g | 200g | |
| Flat Leaf Parsley | Finely Chopped | 15g | 60g | 150g |
| Garlic | Crushed | 10g | 40g | 100g |
| Lemon Zest | Finely Grated | 5g | 20g | 50g |
| Black Pepper | Cracked | 2g | 8g | 20g |
| Thick Skewers | 15mm Long | 4 | 16 | 40 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Soak skewers in water.
2. Combine oil, parsley, garlic, lemon and pepper. Add steaks and coat well.
3. Thread 2 steaks onto each skewer.
RETAIL PRESENTATION
Display on tray.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat char grill BBQ plate on a high heat.
2. Cook lamb for 4-5 minutes on each side.
3. Remove from heat. Cover loosely with foil and rest in a warm place for 10 minutes.
4. Remove from skewers and carve into thick slices.
SERVING SUGGESTION
Serve with greek salad.
