Junee lamb is raised by dedicated farmers with a shared connection to the land, their animals and their loyal customers.
The clean, unspoiled environment of Junee underpins our reputation as Australia’s premium lamb meat producer.
Forequarter chops lend themselves very well to barbequing or pan frying.
Pan-frying or barbequing makes the most of lamb’s deliciously mild, sweet flavour, tender texture and it’s perfect for today’s busy lifestyles. Pan-frying takes just minutes and is perfect for cuts such as loin and shoulder chops or sliced leg of lamb. Add lots of flavour effortlessly by marinating the meat, adding a spicy crust or finishing the pan with a splash of wine, stock or juice to make a rich, flavourful sauce.
Simply barbeque of pan fry seasoned chops for 3–4 minutes each side.
Just remember the golden rule: always preheat your hotplate or pan and keep the lamb medium-rare for the most tender, moist cut.
Forequarter Chop Recipe
8 lamb forequarter chops, trimmed of excess fat, ½ cup hoisin sauce, plus extra for greens, 1 tbsp brown sugar, 1 tsp sesame oil,
Pat lamb dry with paper towel and place on a plate.
Mix hoisin, sugar and sesame oil in a bowl with 1 tablespoon warm water until smooth. Brush marinade onto lamb.
Preheat a barbeque hotplate or pan over high heat until very hot.
Cook in batches to prevent overcrowding. Cook lamb for 4-5 minutes each side until lamb is cooked to medium. Rest for 5 minutes.
Serve lamb with vegetables and steamed brown rice.