Today we were invited to an event hosted by True Aussie Lamb, promoting awareness for Australian lamb in the USA. Master Butcher Doug Piper was flown in from Australia to demonstrate various lamb butchering techniques. The event was hosted at Tremont 647, “Australian lamb is 100% free-range and pasture-raised. It is naturally lean, tender and nutrient rich.” Since we’re both huge fans of mutton of all types, especially on a skewer and placed over charcoal! here here here and most recently here
Boston is still in a middle of a snow storm, but we braved the storm to eat some delicious lamb!
Tremont 647 was buzzing with activity. It looks like people didn’t let the snow stop them from eating brunch!
From left to right, Adam, Andy Husbands Chef/Owner of Tremont 647, and Master Butcher Doug Piper
Tremont 647 provided some of their pastries…
Doug putting on his protective glove
Doug Piper showing us how to properly butcher a lamb.
here’s a short video
The end product
Amuse Lamb Pastrami Rye toast, Mustard, Brussels Sprouts Krout
Andy’s Huevos Rancheros Braised Aussie Lamb de Birria style, fried eggs, beans and rice, three salsas, & tortilla
Croissant Breakfast Sammy House-made maple Aussie Lamb sausage, American cheese, fried egg, roasted garlic-herb pistou, & hash browns
as a souvenir, we got a rack of lamb from aussie lamb to take home.
my favorite ways to eat lamb are either slice the lamb really thin and eat hot pot with it or cook it with a lot of cumin. in this case, we marinated the lamb and pan-fried it.
for the marinade, i used (from left to right): sake, oil, black pepper, salt, A LOT OF CUMIN, red pepper, maple syrup (honey), garlic salt. you can substitute or add any of your favorite spices or sauces, but cumin, alcohol, oil, and salt are the key. cumin and alcohol can really get rid of the gaminess of the lamb.
poke the lamb with a knife so the marinade can get inside of the meat. marinate for an hour or two in the fridge, or even overnight if you’d like.
aussie lamb is widely available here in Eastern New England – in many different cuts from a lamb leg to chops. for more information about Australian Lamb, visit http://australian-lamb.com/Lamb/