Australian Butchers' Guild
- Meat Lamb
- Cut Mince
Delicious lamb rolls with a hint of the middle east.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 600g | 2.4kg | 6kg | |
| Brown Onion | Finely Chopped | 100g | 400g | 1kg |
| Breadcrumbs | Dried | 50g | 200g | 500g |
| Cumin | Ground | 2g | 8g | 20g |
| Garlic | Crushed | 20g | 80g | 200g |
| Mixed Spice | 1g | 4g | 10g | |
| Coriander | Finely Chopped | 20g | 80g | 200g |
| Currants | 100g | 400g | 1kg | |
| Dried Apricots | Finely Chopped | 100g | 400g | 1kg |
| Orange Juice | 40ml | 160ml | 400ml | |
| Puff Pastry Sheets | 250mm Square | 2 | 8 | 20 |
| Egg | Beaten | 20ml | 80ml | 200ml |
| Salt Flakes | 1g | 4g | 10g | |
| Black Pepper | Cracked | 1g | 4g | 10g |
Preparation
BUTCHER – PREPARATION/METHOD
1. Combine lamb, onion, breadcrumbs, cumin, garlic, spice, coriander, currants, apricots and orange juice. Knead together well to bind all ingredients.
2. Roll into sausages approximately 50mm diameter x 250mm long.
3. Place lamb on long edge of pastry sheet. Roll pastry to enclose filling, trimming any excess pastry from the edge. Repeat with the remaining pastry and lamb.
4. Brush with egg wash. Sprinkle with salt flakes and cracked pepper. Cut rolls in half.
RETAIL PRESENTATION
Display on trays lined with baking paper.
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
1. Heat fan forced oven to 200°c.
2. Place lamb rolls on oven tray lined with baking paper. Bake for 20 minutes until pastry is golden brown and crisp and lamb is cooked through.
SERVING SUGGESTION
Serve with fruit chutney.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Ideal to display as a picnic idea.
