Aussie Lamb

Australian beef doesn’t impress me at all: it just doesn’t have the depth of flavour. I used to think it must be the wide-spread short (or non existant) hanging time, but even Aussie beef that’s been hung for weeks doesn’t have the flavour. I thought maybe it was the old grass fed vs grian fed issue (but niether >30 day grain fed nor grass fed seems to offer the depth either – I think grass fed gives better flavour, for most places in the world, BTW)….

Aussie lamb, however, is great. It is slightly gamey even without hang time, but it’s not as funky as its European counterparts (which unfortunately, I find too funky – unusual for me, since I generally like game and funk).

I find Aussie lamb is best cooked to medium or medium+, which perhaps explains why Australian’s general understanding of “rare” is equivalent to what the Brits would call “medium” and what the French would call “well done”!

BBQed here, a la “Niçoise”, with what is essentially an undercooked ratatouille that has black Kalamata olives and plenty of thyme thrown through it. The combo is fantastic, and with a decent hit of vinegar in the sauce, a full red wine is a great partner.

Aussie lamb a la Niçoise

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