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Back to Marketing Beef, Lamb, and Goat

Red meat over flame: an Aussie tradition

The foodservice sector is one of the industries hardest hit by COVID19. With many businesses either having their revenue streams reduced, operations changed or shut down completely due to social distancing, the Foodservice and Retail team has had to think outside the box to ensure red meat stays on plates across the country.

To inspire the foodservice industry to serve innovative red meat dishes which are suitable for takeaway, MLA launched a video series ‘Red meat over flame: an Aussie tradition’.

The series of 11 videos developed by MLA’s Corporate Chef Sam Burke feature a range of beef, lamb and goat dishes including primal and sub-primal cuts.

To help foodservice providers use these dishes straightaway, Sam provides guidance on how each dish can be presented in a takeaway, contactless environment, and as a traditional plated dish for those eating at home.

Butterflied Lamb Leg with Roasted Cauliflower and Zesty Salad

Butterflied Lamb Leg with Roasted Cauliflower and Zesty Salad

In the first video, released just in time for Mother’s Day, Sam cooked a butterflied lamb leg with cauliflower and zesty salad.

Get the recipe

Wood Fired Tomahawk with Potatoes, Corn and Salad

Wood Fired Tomahawk with Potatoes, Corn and Salad

Chef Sam Burke cooks the steak with the rock star status - the Tomahawk - over flames.

Get the recipe

Goat Paella

Prep: 25 minutes Cook: 4 ½ hours

Serves: 4

Ingredients:

Shredded Goat Shoulder

  • 1kg goat shoulder, bone in
  • 1 brown onion, chopped
  • 1 carrot, chopped
  • 2 sticks celery, chopped
  • 6 garlic cloves, crushed
  • ¼ cup finely chopped preserved lemon
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped flat leaf parsley
  • 2 tbsp olive oil
  • 1 litre vegetable stock
  • Sea salt and cracked black pepper to season

Paella:

  • Cooked goat shoulder, shredded
  • 2 x beef chorizo
  • 2 tbsp olive oil
  • 1 large red onion, finely chopped
  • 1 large red capsicum, seeded, diced
  • 1 large carrot, peeled, diced
  • 2 cups paella rice
  • 400g can diced tomatoes
  • 3 cups stock
  • large pinch saffron
  • 1 cup frozen peas
  • 1 tbsp chopped flat leaf parsley
  • 1 tbsp chopped coriander leaves
  • Lemon wedges to serve

Method:

  1. For Goat: To make marinade: Combine garlic, preserved lemon, rosemary and parsley in a bowl, season with sea salt and cracked black pepper. Stir well to combine.
  2. Score the goat shoulder all over. Rub marinade all over ensuring you get in the crevices and under the skin if possible.  Place in a shallow dish, cover tightly with plastic wrap and refrigerate overnight.
  3. Pre-heat barbeque or oven to 160◦C. Place onion, carrot and celery in a roasting dish, top with goat shoulder.  Pour in stock.  Cover with baking paper and foil.  Cook in a covered barbeque for 3 ½ - 4 hours or until meat is tender and falling off the bone. Remove bones and shred meat. 
  4. For Paella: Place stock and saffron in a saucepan, bring to the boil. Set aside to infuse.
  5. Heat oil in a paella pan or large frying pan over medium high heat. Add onion and garlic sauté for 3-5 minutes. Add chorizo, followed by carrots and capsicums, cook for a further 5 minutes. Lower heat and add rice, cook, stirring for 5 minutes.
  6. Add the stock and saffron mixture and bring to the boil, reduce heat and simmer for 10-15 minutes.
  7. Add pulled goat and simmer for a further 10 minutes. Add tomatoes, peas and parsley.  Season with salt and pepper, garnish with extra parsley and serve with lemon wedges.