Latest video
Luxury Lamb: Marbled Lamb Hits Menus
Australia is leading the world in the luxury lamb space with world-first objective measurement technologies; purpose developed breeds; and scientific discovery.
Already a premium product, Australian lamb is revered around the world - we catch up with three Aussie lamb brands taking it to the next level and paving the way for premium, high-marbled lamb. Already on select menus around the country and the world, these luxury lamb products are placing lamb firmly in the spotlight - where it should be.
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Last Week's Video
Olympic meats? Yes Chef.
We go behind the scenes at buzzing inner-west restaurant Olympic Meats - where Timothy Cassimatis is putting his spin on traditional Greek barbecue. For us, it's a trifecta of lamb dishes, prepared with passion and cooked to perfection over charcoal.
1. Kontosouvli - chunks of lamb forequarter, skewered and turned slowly over coals
2. Capuzelle - whole sheep's head, skewered and turned slowly over coals
3. Politiko Kebab - a mix of beef and lamb cuts, minced twice and cooked on a skewer over coals
Tongue Tonnato? Yes Chef.
We visit Rosa Mitchell at her restaurant Rosa's Canteen in Melbourne's CBD to learn how to make her delicious tongue tonnato. Tonnato is a creamy sauce made using tuna and is commonly used in the classic dish vitello tonnato.
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Masterclass
GREAT STEAKS
Sean Hall, Scott Greve
This masterclass focuses on how to cook the perfect steak for your business; whether it’s butchering, a simple sandwich, takeaway, right up to fine dining – at RMA, we have your back. We’re here to create, educate and inspire success with Australian red meat on your menu. We’ve created this masterclass for the foodservice professional – the chef, chefs in the making, procurement managers, peak industry councils, producers and anyone who has love for Australian red meat.
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CUT OF THE MONTH
Lamb Leg
HAM#4820
Derived from the hindquarter, there are two legs per animal accounting for around 30% of the total lamb carcase. Leg is prepared by the removal of the chump using a right angle cut at the back of the hip bone.
The shank is usually tipped at the caudal level of the shin meat on the tibia. A thin layer of covering fat is generally left to assist in retaining juiciness during cooking. Tender and flavoursome, the leg is traditionally roasted whole or deboned and butterflied; however, its three distinct muscles – knuckle, silverside and topside, can be sub-primaled to create a range of smaller roasts, steaks and chops.
Best Practice
Big Steaks
Mark Best
Cooking a large chunk of meat is no longer for the faint of heart – be it the investment you’ve made, the pressure of technique, a desire to impress, or all of the above; and probably more.
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The Goat Trail
Sydney’s Goat Trail
Sarah Tiong
Join us on Sydney’s first Goat Trail – hosted by chef Sarah Tiong, 2 x MasterChef contestant and co-owner of Ogni Restaurant in Surry Hills. Australian goatmeat is a delicious protein that can be used in a variety of dishes and cuisines – take inspiration from the incredible dishes featured in our first Goat Trail – or go and try them for yours.
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