Meat & Livestock Australia (MLA) is the marketing, research and development body for Australia’s red meat and livestock industry. Harleen Saraon, business development manager – India speaks to Steena Joy on the USP of Australian Lamb
Why is Australian Lamb one of the finest in the world?
Australian Lamb is all natural, pasture-raised, and free of artificial additives and hormone growth promotants – a pure product of its pure environment. Value added lamb cuts are a great addition to any menu or display case. The versatility and flavour of Australian Lamb lends it to many different cuisines.
What are the health benefits of Australian Lamb?
According to MLA Human Nutrition Department, Australian Lamb is packed with essential nutrients.
* Fresh lamb (red meat) is a good natural source of protein and iron
* Lamb provides zinc, vitamin B12, omega-3, niacin, riboflavin, vitamin B6, pantothenic acid and phosphorus
* The iron and zinc in lamb is well absorbed by the body, better than the iron and zinc found in plant-based foods like legumes, spinach and grains
* The type of omega-3 fat found in lamb is the same ‘healthy’ fat found in fish. So it makes a valuable contribution to omega-3 in our diet
* Vitamin B12 is only found in animal foods. So if you don’t eat meat, chicken, fish, eggs and dairy products, foods enriched with vitamin B12, a supplement is required.
* Lamb is one of the best sources of well absorbed iron and zinc. The redder the meat, the higher the iron content. That’s why when compared to the same amount of chicken; lamb has triple the amount of iron and zinc
* Eating lamb regularly can help to maintain your body’s iron stores, preventing iron deficiency. This is particularly important for babies, toddlers, young girls and women, who are at risk of iron deficiency, as their bodies need more iron to meet the needs for growth and losses through menstruation.
What are the best storage and handling procedures for chilled lamb?
Australian Lamb must be correctly handled and stored to maximise its yield, shelf life and importantly, its taste. For chilled lamb, to beat spoilage, there are three important rules when taking delivery:
*Keep it clean
*Keep it cold
*Keep it moving.
Once chilled, vacuum-packed lamb arrives in the kitchen, it should be put into the cool room without delay. Cartons should be stacked with their labels facing out and with the oldest date on top, moving down to the most recent at the bottom. This helps to maintain a ‘first-in, first-out’ stock rotation policy.
The cool room should be at a temperature of between -1.50C – 00C. Cut down the amount of time the cooler door is kept open, to keep the temperature stable. Slight variations will cause the meat to weep, which can reduce shelf life and profits.
What are the procedures for frozen lamb?
Frozen lamb should be kept at a temperature below – 180C. Once removed from the freezer, frozen product should be left to thaw in the cool room at 00C – 40C. The size of the cut will determine the defrosting time.
How can you determine whether the lamb is done?
You can test for doneness by touch. Just press the lamb with your finger – when it has a springy but firm texture and is moderately juicy, the lamb is done. The firmer the feel of the meat, the more well-done it is.
Which are the best means of transporting Australian Lamb?
Australian Lamb is exported internationally by shipping lines serving a wide range of loading and discharge ports, as well as inland destinations. The average shipment and off-loading time is between two to six weeks. Airfreight is another method of transportation that is used for chilled lamb. The fast 24 – 48 hour turnaround ensures chilled lamb remains fresh and arrives in optimum condition.