- 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.
- Brown meat in small batches (about 200g at a time) to prevent the meat from stewing. Set aside.
- Reduce heat and add onions, garlic and spices and sauté until transparent.
- Add flavourings, firm vegetables and liquid.
- Bring all ingredients to the boil and then reduce heat to low, cover and simmer for approx 2 hours or transfer to oven dish and cook on low oven (160°C) for 2 hours.
- Add soft vegetables in the last 20 minutes of cooking.
TIP: If buying steaks cut to 2.5cm cubes.
TIP: Buy MSA - graded lamb for guaranteed eating quality.
| CUT |
CUT NO |
| Hind Shank |
5031 |
| Chump (Rump) |
5130 |
| Rump (Denuded) |
5074 |
| Fore Shank |
5030 |
|
