Flinders Island Saltgrass Lamb.
from the paddock to your plate.
The Flinders Island Saltgrass lamb is an exceptional meat made from the island’s elements. Rich, juicy, and flavourful, it can be perfectly paired with just about any desired lamb dish. The lamb meat on Flinders Island boasts a distinctive and delicious umami flavour due to the sheep’s ability to graze freely on the island's windswept pastures while their soft tissues absorb the natural sea salt. Our island locals believe that the lamb meat richness is thanks to the ocean spray that’s picked up by the winds, resulting in a richer grazing land for the sheep. In the end, we can all agree that our lamb meat is unforgettable.
12-Hour Yakalla Slow-Cooked Lamb
Ingredients - Olive Anchovy Tapenade
150gm Kalamata olives
150gm Sicilian green olives
50gm garlic (finely chopped)
20gm rosemary (finely chopped)
Zest of 1 lemon
300ml olive oil
40gm anchovies
Ingredients - Lamb
3 garlic cloves
4 peppercorns
1 rosemary twig
500 ml stock
RE-HEAT INSTRUCTIONS
Preheat oven to 200 degrees.
Remove the lamb from the package and place it in a deep roasting tray or dish with liquid.
Cover the tray or dish with foil and place in the oven for 30 minutes.
Toss potatoes in olive oil and salt and bake for 20 minutes.
Bring the jar of jus to the boil in a small saucepan, then turn off.
To serve, carefully place your lamb shoulder in a serving dish and top with jus and anchovy olive tapenade.
Serve with potatoes and vegetables or salad.
MAKE AT HOME
Prep Time: 30 minutes
Cook Time: 12 hours
Serves: 4 - 6
Pairing Suggestions
Method - Olive Anchovy Tapenade
1 Pits olives and dice finely
2 Place 100ml of olive oil in a saucepan on low heat and gently cook garlic until soft.
3 Add anchovies and rosemary and increase heat to medium. Break up anchovies using a spoon until they form a paste. Fry until the colour darkens to deep brown.
4 Remove from heat and place into a bowl with pitted olives, remaining olive oil and lemon zest. Mix well.
Method - 12-Hour Yakalla Slow-Cooked Lamb
1 Preheat oven to 200 degrees.
2 Place seasoned lamb roast (leg or shoulder) in a deep roasting dish. Pour in stock to almost cover the meat.
3 Add rosemary, garlic cloves, and peppercorns to the stock mixture.
4 Cover tightly with foil or lid and place in the oven for 20 minutes.
5 After 20 minutes, reduce oven temperature to 90 degrees and cook for 12 hours. Remove from oven and cover with foil.
6 In a pot, pour in a decent cup of red wine and bring to a boil. Pour in your lamb braising liquid through a strainer and reduce it on the stove until thick and glossy.
7 To serve, pour some of the liquid over your lamb shoulder and top with anchovy olive tapenade.
8 Serve with your choice of flavoured rice or garlic bread and vegetables.
