While Mom always served great meals, a leg of lamb was a special treat. It was the star of our yearly Easter dinner, served with mint jelly and sides of spring peas and roasted potatoes.
When the folks from Aussie Lamb contacted us with the offer to try Australia-raised lamb, they didn’t have to twist arms. The lamb arrived frozen, but it didn’t stay that way for long. We defrosted a different cut overnight in the fridge, and the next day enjoyed an exceptional lamb dinner.
Australia is known worldwide as a producer and exporter of high-quality lamb with a top food safety record. The lamb is 100% free-range, feeding on grass. It is all-natural, free of artificial additives including hormone.
Naturally lean, tender and juicy with superb flavor, the lamb is aged to retain moisture and then vacuum-packed. Our “Lambathon”—three consecutive days of lamb dinners—has made us a big fan. The chops were wonderful, the rack of lamb celestial.
All of the cuts are available, from ground meat and kabobs to shank and shoulder—for special occasions to every day. The lamb is certified Halal.
And, it is half the price of fresh lamb (we checked prices at FreshDirect.com). No one could tell the difference.
Top: Elegant rack of lamb for special occasions. Bottom: Luscious lamb shank for every day. Photos courtesy Australian Lamb.
LAMB: A HEALTHY RED MEAT
Lamb is a lean protein with low cholesterol. An average 3-ounce serving is just 175 calories. Lamb is an excellent source of protein, niacin, selenium and vitamin B12, and a good source of riboflavin.
And here’s a surprise: Lamb has three times more iron than chicken and two times m ore iron than pork and salmon. While fish contains the highest level of omega-3 fatty acids, lean lamb is close behind.
Australian Lamb is a healthy choice for any lifestyle—a naturally nutrient-rich food with high levels of zinc, Vitamin B12, iron, riboflavin and thiamin.
In our neighborhood, it is carried by the best markets, Citarella and Whole Foods among them. Here’s a store locator.
There are more recipes than you can shake a tail at, at AustralianLamb.com, along with cooking tips and a video library.
The council will also send you a free cookbook.
Could you ask for anything more?