5 OF SPRING THE LAMB BEST
There’s no better way to get some spring in your step than by tucking into these lovely lamb dishes, writes Emily Macdonald
LAMB BAO LUCKY BAO 6/90 MARKERI ST, MERMAID WATERS
Lamb is often regarded as a premium meat, but that doesn’t mean you have to get fleeced. The twice-cooked lamb rib bao – served with sweet and sour glaze, cucumber, mint and chilli – is a baargain at $9. Lucky Bao started off as a market stall in Miami but the demand was so great that Singaporean head chef and owner Daud Kendall and his wife and business partner Emmi soon baoed to pressure and set up permanent headquarters. If your experiences with lamb have previously been restricted to grandma’s roast, this Asian street food inspired menu is a must try. Lucky Bao also do a delicious lamb rib with Sichuan black vinegar glaze, chilli mayo, and spring onion slaw ($26). Feed the whole flock with the sizzling cumin lamb shoulder and Taiwanese rice ($40).
LAMB SHOULDER HELLENIKA 2235 GOLD COAST HWY, NOBBY BEACH
Thankfully Hellenika has retained its famous 1.2kg baked lamb shoulder since the restaurant revamp. “We have had a slight tweak,” owner Simon Gloftis says. “We’re now using the best butcher in Australia, if not the world, Victor Churchill, who supplies us daily from Sydney. It’s a Greek classic.” The pasturefed South Australian shoulder share plate can feed four people for $75.
LAMB SOUVLAKI THE LAMB SHOP 3 ORACLE BOULEVARD, BROADBEACH
If your lamb cravings are particularly baaaad I suggest you go to the restaurant where it’s the star attraction. Souvlaki is always a favourite ($14.50) stuffed with lamb from the spit, onion, tomato, lettuce and tzatziki. If you have more of an appetite, go for the whole slow-baked lamb shoulder ($45) or the chargrilled ribs with sea salt ($16.50).
LAMB’S FRY MANHATTAN ON HOPE 10 SANTA BARBARA ROAD, HOPE ISLAND
They’re the new kid on the block but don’t let that pull the wool over your eyes – these guys know how to do an old-school breakfast. Manhattan’s lamb’s fry is served with onion jus, herb mash, poached egg and crispy pancetta ($16). If you don’t do mornings, owner Jo-Anne Taylor also has Flinders Island salt grass lamb cutlets marinated in strawberry seeded mustard and rosemary ($32) on the main menu.
LAMB SHANK FOX AND HOUNDS COUNTRY INN 7 ELEVATION DRIVE, WONGAWALLAN
You may still need to pull out your woollies to venture to the hinterland and try this dish. Head chef Lisa Rosser is originally from Wales where shanks are a firm favourite. “We just love lamb, getting those right ingredients together and slowcooking it,” Lisa says. “The meat just falls off the bone.” The shank is served with tomato, red wine and rosemary jus, mash and broccolini ($30).