JUMBUCK STEW

This is a favourite lamb casserole of mine, I’ve been making for years.  The curry powder, ginger and sauces work really well together with the lamb and the pumpkin.  It’s very tasty combination.

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FRAGRANT LAMB CURRY

Curries have come a long way since this was published in 1997 and can require a lot more time and effort to cook, but this recipe does have a good blend of spices and is quick and easy to make.

SEASONED VEAL ROLL

This recipe was published by the Women’s Weekly in August 1992.  Veal was more popular back then and wasn’t as expensive as it is now.  I make a similar roast using beef so I think you could substitute beef or even lamb as the main meat and you change the minced veal as well.

 

GARLIC AND LEMON LAMB KEBABS

This recipe is from a Women’s Weekly Let’s Go Greek supplement.  I tend to think of kebabs as mainly being cooked on the barbeque, but this recipe cooks them in a pan and then the oven with the marinade poured over at the end.  It makes them an all year round feast, not just for summer barbeques.

 

GARLIC MUSTARD RACK OF LAMB

In Mum’s time lamb was a cheap and tasty meat to use, but with the cost of racks of lamb at what they are today if you’re going to cook them you might just as well push the boat out and add a great topping. I don’t think you can go wrong with this mustard, garlic and soy sauce combo spread on top.