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20Lamb<strong>Choice</strong> <strong>Foods</strong> Products ListDorper LambThe Dorper breed is a result of a cross between the Dorset and the Persian breeds. Uniquely, the lambs do not grow wool, but if theydo, they shed it twice a year. The Dorper lamb grows a little bigger than other breeds and consequently they are specifically grownfor their meat. The taste of the Dorper lamb is lighter, with less odor.Dorper Lamb*Code Product Weight/pack PriceBoneless Breast 20Kg/Box PLEASE CONTACTForeshank/Hindshank Frenched 20Kg/Box OUR SALES REPLeg Bone in Chump off 20Kg/Box FOR PRICESMinced MeatRack Frenched Cap OffRump Cap OffShortloinShoulder Bone inBone In Breast (Spare Rib)CHOICE OF CONSIDERATION: SET CUT**Foreshank FrenchedHindshank FrenchedRump Cap OffRack Frenched Cap OffShortloinApproximate weight per SetPrice per Kilogram* Delivery In the Plain Bag format & Carton Of 20 Kg Purchase Is Required** 2 Days advance order is required10Kg/Box20Kg/Box10Kg/Box20Kg/Box20Kg/Box20Kg/Box930gm900gm225gm1.2Kg1.3Kg4.50Kg• Quality • Integrity • Service • Value • Quality • Integrity • Service • Value • Quality • Integrity • Service •
August 2013 (Customer Copy)21Lamb•Recipe•Roast lamb with Thai-style mint sauceIngredients2 tbs fish sauce1/4 cup (60ml) sweet chilli sauce1/4 cup chopped mint100ml sunflower oil2.5kg leg lamb1.5kg floury potatoes, peeled, cut into 3cm piecesAsian-style mint sauce2 tbs grated palm or brown sugar2 tbs peanut oil1/4 cup (60ml) rice vinegarZest and juice of 1 lime1 tbs fish sauce2 long red chillies, seeds removed, cut into thin strips2 spring onions, sliced on an angle2 cups mint leaves, tornStep 1Preheat oven to 180°C. Combine fish sauce, sweet chilli, mint and 1 tbs oil in a bowl.Place lamb on a rack in a roasting pan and brush with marinade. Fill pan with 2cm hotwater, then loosely cover lamb with foil. Roast for 1 hour, then remove foil and roast fora further 45 minutes for pink or until cooked to your liking. Rest, loosely covered withfoil, for 15 minutes.Step 2Meanwhile, place potatoes in a pan of cold salted water, then bring to the boil. Reduceheat to medium-high and simmer for 2 minutes. Drain well, then return to pan andshake to fluff up the edges. Transfer to a baking dish and toss with remaining oil. Season.Once lamb has been cooking for 1 hour, place potatoes in oven with lamb and roast for45 minutes. While lamb is resting, increase oven to 220°C and roast for 15 minutes untilcrisp and golden.Step 3For the sauce, combine all ingredients in a bowl, stirring to dissolve the sugar.Step 4Carve the lamb and serve with roast potatoes and the mint sauce.Source: www.taste.com.au• Quality • Integrity • Service • Value • Quality • Integrity • Service • Value • Quality • Integrity • Service •
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