Lamb is a rich source of many vitamins and minerals, including vitamin B12, iron, and zinc. These are important for various bodily functions.
Australian lamb is the envy of many lamb enthusiasts around the world. Our climate allows for our lamb to be free-ranging year round, with sustainable farming and animal welfare of the highest priority, ensuring quality, nutritious and flavoursome meat.
Support local producers for the freshest and best quality lamb.
Moore River Lamb is available from a number of Perth’s best butchers while your local grocery is likely to stock Dorper Lamb who source their lamb from over 25 farms across WA, Amelia Park from the South West of WA and Arkady Lamb from Lynford Farm in Williams.
Not sure what to buy for what recipe or how to cook lamb to enjoy it, at its best? Australianlamb.com.au offers two apps that might help you out. The Meat Cuts app provides you with information about where individual cuts come from, their characteristics, cooking methods and recipes, for beef, lamb, veal and goat. The RoastMate app is designed to help you cook the perfect beef, lamb or veal roast.
Where can you find wattleseed?
Wattleseed is sourced from the Acacia tree. Wattleseed has formed part of the traditional Aboriginal diet for thousands of years.
Roasted and ground wattleseed can be used for a range of handy cooking applications, from thickening sauces to flavouring cakes.
Wattleseed is more readily available than other native ingredients so if you’re ready to add it to your cooking and baking, visit or order online from The Source Bulk Foods, Roogenic, Maalinup Aboriginal Gallery or Kungkas Can Cook.
Lamb ribs with wattleseed sauce.
Preparation: 20 mins Cook time: approximately 5hrs including Serves: 4-6 people
Gas tip! You can do this on your barbecue or on a gas cooktop. If you don’t use gas in your kitchen, you can prepare it on your barbecue. Just make sure you’ve got the Kwik-Gas ready to go.
- 2 lamb rib racks
- 1 brown onion peeled and sliced in quarters
- 1 carrot chopped in thirds
- 2L chicken stock
- 1/4 cup soy sauce
- 2 slices of ginger
- 3 garlic cloves
- 1 cup of stock
- 100ml of cider vinegar
- 25g of brown sugar
- 1 tsp wattle seeds
- 1/4 tsp black peppercorns
- 1/4 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1 cinnamon stick
- 4 cloves
- 1 sliced spring onion
- 1 tsp sesame seeds
- 1/2 sliced red chilli
- Pinch of wattle seed
- Bring the stock to boil and add peppercorns, salt, carrots, onions, garlic, soy sauce and ginger
- Place the lamb ribs into the stock and bring the temperature down to a very slow simmer. Cover with a lid and cook on low for about 3-4hours, until meat is fork tender.
- Remove the lamb from the stock, and strain the stock into a container. Place both in the fridge too cool.
- Once lamb rib rack are cool and are easier to handle, gently cut between each bone to separate the ribs.
- Preheat your oven to 170ºC fan or 190ºC conventional.
- Get your cooled stock out of the fridge. Remove and discard all of the fat, which will have risen to the top of your stock. Place 1 cup of the remaining liquid into a saucepan and add the spices, cider vinegar and sugar. Allow this to simmer, stirring occasionally, until it has a consistency similar to single cream. Strain off the spices.
- Cover lamb ribs with wattle seed sauce and place onto a lined oven tray. Bake until ribs are warmed through and sauce is bubbling and sticky.
- Stack on a plate and cover with garnish.
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