Cooking #Aussome grassfed beef and lamb is easy as finding a good meat pie at a Sydney footie match.
Just follow these top tips from our Chef Andrew for juicy, delicious lamb and grassfed beef:
- Don’t overcook it, mate! Because both are high in protein and naturally lean, Aussie grassfed beef and lamb cook about 30% faster.
- Remove the chill – For a good exterior sear and a more even interior temperature, take your grassfed beef and lamb out of the fridge for 15 to 20 minutes before cooking.
- Give it a rest – It’s a chef’s trick to let meat rest between cooking and slicing. With a little rest, the meat relaxes and starts to reabsorb the juices. Give a steak or chop 5 to 10 minutes, and a roast 15 to 20 minutes. We know it’s hard to wait, but it’s worth it!
- Carve it right – With all meats, carving or slicing across the grain makes for a more tender taste experience.
- Marinate on this – Marinades are an #Aussome way to mix up the flavors of your Aussie meats! Place meat and marinade in a Ziploc, remove all air and gently massage for a couple of minutes (the meat, mate, the meat). How long to marinate? About 1 hour for thin cuts; 6 to 8 hours for thick cuts; and overnight for roasting cuts like shoulders and legs.
Recipe pictured: Lamb t-bones with beer and bean ragout. Try this recipe.