Day 27: Australian Leg of Lamb

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Roast leg of lamb rules as Australia's national dish. Roast leg of lamb has been declared Australia's national dish showing they are still a country of meat eaters at heart. We only sell this dish as a whole roast leg of lamb (average weight 4lbs), potatoes and carrots. This makes delicious meal that is served with jasmine rice.

Australian cuisine refers to the food and cooking practices of Australia and its inhabitants. As a modern nation of large-scale immigration, Australia has a unique blend of culinary contributions and adaptations from various cultures around the world, including Indigenous Australians, Asians, Europeans and Pacific Islanders.

Indigenous Australians have occupied Australia for some 65,000 years, during which they developed a unique hunter-gatherer diet, known as bush tucker, drawn from regional Australian flora and fauna. Australia became a collection of British colonies from 1788 to 1900, during which time culinary tastes were strongly influenced by British and Irish migrants, with agricultural products such as beef cattle, sheep and wheat becoming staples in the local diet. The Australian gold rushes introduced more varied immigrants and cuisines, mainly Chinese, whilst Australia's post-war multicultural immigration program led to a large-scale diversification of local food, particularly under the influence of Mediterranean and East and South Asian Australians.

Australian cuisine in the 21st century reflects the influence of globalisation, with many fast-food restaurants and international trends becoming influential. Organic and biodynamic foods have also become widely available alongside a revival of interest in bushfood. Australia has become famous for the high quality of its exports, with major agricultural industries including cattle and calves, wheat, fruit and nuts, vegetables, milk, sheep and lambs (for meat and wool), poultry, barley, canola. The country is also well regarded for its locally-made wine, beer and soft drinks.

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While fast food chains are abundant, Australia's metropolitan areas have famed haute cuisine and nouvelle cuisine establishments that offer both local and international foods. Restaurants whose product includes contemporary adaptations, interpretations or fusions of exotic influences are frequently termed Modern Australian.

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Ingredients - Serves 6-8

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4 lb lamb leg, bone in

1 tsp salt

1 tsp black pepper

2 large garlic cloves , minced

1 1/2 tsp dried thyme

1 tbsp olive oil

2 cups beef stock

1 tsp/sprig rosemary

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