- Brush meat with oil instead of adding oil to pan. This will reduce the amount of oil needed and assist in sealing in the juices.
- Ensure that cooking surface is hot - there should be lots of sizzle.
- Place meat on surface and let cook until moisture appears, then turn (only once).
TIP: Buy MSA - graded lamb for guaranteed eating quality.
| CUT |
CUT NO |
| Chump - Chop |
4790 |
| Thick Flank (Round) |
5076 |
| Chump (Rump) |
5130 |
| Knuckle (Round) |
5072 |
| Rump (Denuded) |
5074 |
| Shortloin - Noisettes |
4880 |
| Shortloin - Chop |
4880 |
| Eye of Shortloin |
5150 |
| Rack Cap On (Frenched) - Cutlet |
4756 |
| Rack Cap Off (Frenched) - Cutlet |
4764 |
| Backstrap |
5109 |
| Eye of Rack |
5153 |
| Square Cut Shoulder - Chop |
4990 |
| Shoulder Rack (Frenched) - Cutlet |
4739 |
| Tenderloin |
5080 |
| Butt Tenderloin |
5081 |
| Tenderloin / Butt Off |
5082 |
|
