The Courier-Mail


To celebrate the arrival of gorgeous spring lamb, we’ve put together your easy guide to cooking the in-season meat, with fabulous recipes from Queensland restaurant­s


Whether it’s ribs, rump or a rack, lamb is at its finest in spring. Milder and sweeter in flavour than at other times of the year, it’s perfect with just a little salt and pepper cooked on the barbie, or slow-braised in a tagine packed with spices.

“Good-quality lamb will have lots of flavour, so you don’t have to saturate it with marinades,” Manton Street Meat & Smallgoods butcher Rob Gibbons says.

“Every different cut cooks differentl­y, so it’s just about understand­ing how to cook them ... and letting the meat rest, which is the biggest thing.”

To help you make the most of the beautiful baby sheep, we’ve asked Gibbons to share his tips, plus local restaurant­s Hellenika, Byblos Portside, Gordita and Tibetan Kitchen, to provide recipes for their favourite lamb dishes.

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