Michael And Carolyn Break Down Every Lamb Cut And How To Cook Each One ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
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ASK THE FARMERS EP. 11
LAMB CUTS EXPLAINED: A GUIDE TO EVERY CUT AND HOW TO COOK IT
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Straight answers, from the people behind Mudgee Meat.
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Hi ,
Shoulder wants three hours in a low oven. Leg wants to come out the moment it's still pink. Get them backwards and you'll end up disappointed either way — and that's really the whole story of lamb. Episode 11 of Ask The Farmers is Michael and Carolyn's cut-by-cut guide to the whole animal: where each cut comes from, why it wants a different cooking method, and a real recipe from our own kitchen for each
one.
Here's every lamb cut we sell, and exactly how to cook it.
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Got a question for the farm gate?
Got a question of your own, or a topic you'd love us to tackle in a future article? Just hit reply and let us know — we answer our own emails, and we're always looking for what to cover next.
We hope to MEAT you soon. Michael and Carolyn Emeny
& the Mudgee Meat Team
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