Cut: shoulder Macadamia Crusted Lamb

  • Meat Lamb
  • Cut Shoulder

A delicious succulent roast with deistinctly Australian flavour.

Ingredients

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

 

Preparation

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.