MEXICAN LAMB

As you can see the full title of this recipe from the Australian Meat and Live-Stock Corporation is ’24 minute Speedy Mexican Lamb’, a bit long I thought so I’ve shortened it.  The good thing is that it’s quick to make. I think the recipe card was put out by the Corporation in the late 1980s, whenever it was, Mum and I both seem to have collected quite  a few from our butchers’ counters.

BAKED PUMPED LEG OF LAMB WITH MARMALADE GLAZE

I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good.  Although the original recipe suggests either mutton or lamb, pork would also work very well.

 

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.