Cut: shoulder Macadamia Crusted Lamb

A delicious succulent roast with deistinctly Australian flavour.

Ingredient	Description	1 Unit	4 Units	10 Units
Lamb Shoulder Rack	4 Rib Frenched, Approximately 400g Each	800g	3.2kg	8kg
Macadamias		25g	100g	250g
Bread	Fresh White	25g	100g	250g
Thyme Leaves	Fresh	2.5g	10g	25g
Black Pepper	Cracked	1g	4g	10g
Mustard	Wholegrain	25g	100g	250g

BUTCHER - PREPARATION/METHOD

1. Blend macadmias, with bread and thyme in bowl of a food processer, until fine crumbs are formed. Add pepper.

2. Place rack meat side up. Spread thinly with mustard and press crust on firmly.

RETAIL PRESENTATION

Display on trays crust side up. Use extra thyme sprigs to garnish.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced over to 180°c. Cook racks crust side up for 30 minutes.

2. Remove from oven and cover loosely with foil. Stand for 10 minutes.

SERVING SUGGESTION

Serve with oven roasted cherry tomatoes.