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L&L Butchers’ Choice: Australia’s Best Meat Dishes Just in Time for Winter

10 May 2021

Isn’t it pleasant that nature, in her ideal working, organised things so that the deepest cold of winter would find the warmest, richest comfort food? All we needed to do was assemble it. Below are L&L Butcher’s recommendations for Australia’s best meat dishes just in time for winter.

Beef Osso Bucco

In the chilly winters of northern Italy, in the dairyland of Lombardy, osso buco was conceived. Like numerous things Italian, it sprang from both logic and hunger.  Male calves brought into the world in the dairies, having no potential for future milking, were slaughtered for meat before being weaned off their mothers’ milk. This pale, rosy meat was sold by farmers as a delicacy, with the flavorful “lesser cuts” regularly kept at home for generous winter suppers.

Osso buco, literally meaning “hole in the bone,” is a crosscut shank of veal, with the meat surrounding the bone in the middle. At the point when slowly braised it becomes as delicate as meat can be, with a soft, silky surface and a rich, delicious sauce. At that point, of course, there’s the best piece of all: the bonus of velvety, melt-in-your-mouth marrow from inside the bone.

Lamb and Fresh Mint Curry

These lamb curries pull no punches. Simmered in a powerful blend of spices, the result is rich, thick and comforting bowls of curry, with a side of rice or bread the ideal medium to convey the flavours. There’s a lamb shoulder and chickpea curry heaving with garam masala, cloves and cardamom, with a lick of buttermilk for additional oomph; while the lamb-neck korma comes thick with ground almonds and ground coconut. For a lighter-style curry, give the dry lamb and eggplant a spin – there’s gentle astringency from tomatoes and tamarind to balance out the glow of the spices.

Fiery Lamb Shank Casserole

There is little distinction between a casserole and a stew. A purist would say that a casserole goes in the broiler, heating the dish from all directions, while a stew goes on the stovetop and is warmed from the base. Another point of contrast is a casserole is the name of the pot used for cooking. It has gotten referred to as the cooking technique as well. The two, nonetheless, are relatively interchangeable as the outcome is practically the same. Whatever you call them, one thing is certain; These dishes are favourites for cold winter months.

Lamb can so frequently be expensive, however, if you look for a shoulder, you might be surprised at how modest they are. A shoulder of lamb, in any case, must be cooked for a long time to allow the meat to soften. You will not be disappointed in this super-slow shoulder of lamb casserole.

 

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