This grass-fed rack of lamb is tender, rich, and succulent, cooked on a bed of vegetables seasoned with Middle Eastern spices to soak up all the delicious juices. It’s a super colourful dish and perfect for large celebrations and feasts.

Lamb loin chops are one of the best cuts in the butcher’s shop window. I love them grilled over charcoal, but I have discovered another way to keep their juicy and succulent texture. This is a one-pan roast packed with vegetables and finished with a vibrant and tangy green sauce made with spring dill tips and fresh mint.

Lamb shoulder is so delicious. It is full-flavoured and cooks beautifully juicy and tender. It cooks more evenly and faster when it is boned, rolled, and tied, something we do in-house here for you gladly. We will even give it a rub with our special Middle Eastern Spice mix. Order online or come in-store and ask for one. We love the recipe so much we are going to share it with you.

A beautiful rich slow cooked shoulder of lamb served on a salad of moghrabieh. You can buy these hand-rolled balls of semolina at Tonna’s in Daylesford or any other great deli where middle eastern products are sold. They are used in Middle Eastern cooking and soak up the flavours of everything they are cooked with.

This is a great way of celebrating full-flavoured autumn lamb by roasting it with a few middle eastern flavours and finishing it with the beautiful ruby like jewels of fresh pomegranate.

The flavours of the Middle East resonate with the Australian summer. Mint, figs, pomegranate, cumin, and thyme. This dish is packed with flavour and can be easily cooked in a BBQ with a lid. Just remember to cook it fast to get the golden-brown crust and then low and slow to make the meat inside lip-smackingly tender. This will feed a big family get-together, and you can stretch out the numbers by making more couscous salad.

Autumn is a great time to hunker down and enjoy some juicy, tender slow-cooked lamb ribs. At the Daylesford Meat Company, our lambs are raised on pasture at Green Hills, the family farm near Malmsbury. We’re giving these ribs a touch of Spain with some smoky paprika and a luscious sauce made with red peppers in a jar that come all the way from Spain.

Take a whole shoulder of lamb, rub it with herbs and spices, plonk it top of a bed of potatoes and peppers and slowly cook it until the juices run down to flavour and enrich the dish. This dish, with a loaf of crusty bread, will easily feed four or with some other vegetable dishes, feed a family of six. Serve it with a big red wine. As they say in Spain Buen Provecho – Enjoy!