Junee focuses on producing only premium quality meat with a rich taste and satisfying consistency unparalleled in Australia.
Naturally raised, free-range, pasture- fed, high-quality, table-ready lamb with no added hormones. We invite you to make Australian lamb part of your dining experience.
Lamb is the preferred meat choice in many international cuisines. It is particularly popular in Asia, Britain and the Middle East.
Australian lamb is the best in the world and is consequently highly sought after overseas.
In Australia, lamb is traditionally roasted, grilled or barbequed. But lamb cuts are so versatile can be used in many other ways.
Lamb (sheep under 1 year old) or mutton, (older sheep) is extremely popular around the world when it is used in curries. Its rich flavour and wonderful texture is perfect for curry.
Lamb Rump Cap Off Recipe
1 kg Australian lamb rump (caps off), 1 tablespoon vegetable oil . 500g lamb fillet diced, 1 onion chopped, 1 garlic clove crushed, 1 teaspoon grated fresh ginger, 2 tablespoons korma curry paste, 1 1/2 cups beef stock, 1 large potato, peeled, cut into cubes, 2 large potatoes roughly diced, 200ml coconut milk
Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside.
Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add paste and cook, stirring, for 2-3 minutes.
Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato and coconut milk and simmer for a further 25 minutes.
Serve with Basmati rice.