Lamb & Mutton Recipes

From basic roasted leg of lamb to exotic dishes, your cooking options abound. Our lamb recipes collection include those for many cuts of lamb including leg of lamb, lamb chops, lamb shanks, mutton, and more. Australia is one of the world's leading producers of lamb and mutton, the largest exporter of mutton and live sheep, and second largest exporter of lamb. The Australian public are among the biggest consumers of lamb in the world.

Kefta Mkaouara – Moroccan Spicy Meatball and Tomato Tagine

Well-seasoned meatballs are cooked in a spicy tomato sauce for this Moroccan Spicy Meatball and Tomato Tagine. Eggs are an optional but classic addition to the dish. The meatballs can be made from lamb or beef mince, or a combination of the two. Use a traditional tagine or a deep, wide skillet with a lid.

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Lahmacun – Flat Bread with Lamb and Tomatoes

Toppings : Minced lamb, olive oil, onion, ground cumin, ground coriander, paprika, tomato paste, flat-leaf parsley.

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Lamb and Harissa Sausage Rolls

Sausage rolls are always welcome at gatherings and this version brings together lamb, harissa, and pistachios for a touch of Middle Eastern flavours.

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Lamb Pizza with Salsa and Tzatziki

Toppings : Marinated lamb, tomato salsa, tzatziki

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Lamb Steak Sandwich

This lamb steak sandwich is so good its may even take over from the ever popular beef steak sambo. Give it a go, and you may well be convinced!

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Lancashire Lamb Hotpot with Mushy Peas

For easy comfort food, look no further than this shortcut to a great British classic. We’ve used minced lamb instead of large cuts of meat to accelerate the cooking time, and have enhanced the flavour of the gravy with Worcestershire, bay and thyme. In keeping with tradition, there’s a golden topping of crisp potato slices, while the side of minty peas reaffirms the deep English roots of this hearty dinner.

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Magiritsa – Greek Easter Soup

The main Easter meal (on Easter Sunday) has traditionally been an occasion to slaughter a lamb or goat, and this soup was designed to use the leftover parts so that nothing went to waste. This soup is prepared on Holy Saturday and eaten to break the fast after midnight church services. Traditionally, the soup is put on low heat to cook before leaving for church, and eaten on return.

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Mansaf – Lamb in Yoghurt Sauce

Mansaf is a traditional Jordanian and Palestinian dish made of lamb cooked in a sauce of fermented dried yoghurt and served with rice or bulgur. It is the national dish of Jordan. To a lesser degree it is also found in parts of Iraq, Syria, and Saudia Arabia.

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Mint Sauce

Mint sauce is a sauce traditionally made from finely chopped mint (spearmint) leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added.

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Moroccan Lamb Steak Sandwich

These tasty Moroccan spiced lamb steak sandwiches are set to take over from your normal beef steak sandwich. They are very easy to make and the tangy yoghurt dressing adds an extra layer of North African flavours

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Mouton aux Arachides – Beninoise Lamb in Peanut Sauce

Stews featuring peanut butter are prevalent throughout West Africa, and even in parts of Brazil and the Caribbean. This Beninoise stew features vegetables and lamb, though you can use chicken or beef as well.

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Nargisi Kofta – Hyderabadi Scotch Eggs

Scotch eggs may have been inspired by this Desi dish, where hard-boiled eggs are encased in a layer of seasoned minced lamb and served with a spicy tomato gravy.

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Peppered Mint Sauce

Mint sauce is a sauce traditionally made from finely chopped mint (spearmint) leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream.

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Quick Lamb Ragu Penne with Mint Gremolata

Feast on the celebrated flavours of Italy with this delicious lamb ragu enriched with basil pesto and anchovy. Topping the pasta is a zesty herb condiment that’s traditionally served with braised meat dishes such as osso buco to cut through the richness. Instead of parsley for our gremolata, we’ve used mint, a classic flavour pairing with lamb, to add freshness to the meat sauce.

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Sabzi Challow – Spinach and Rice with Lamb

Sabzi Challow is a traditional Afghani New Year’s Eve dish, made with spinach (sabzi), rice (challow), and lamb. This is a great recipe for a party. The rice is crispy on the bottom and caramel-coloured, but it’s not burned – this is the way it should be prepared.

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