Tag Archives: Olive oil

Lamb, Hogget & Mutton, what’s the difference?

There is the old saying Mutton dressed up as lamb. have you ever wondered where it came from and how can you tell if you are eating fresh spring lamb or mutton, never alone hogget?

We all know that in today’s language Mutton dressed up as lamb is seen as an ageing woman who is dressed or made up as if much younger.

But if you are buying meat what do these terms mean?

Lamb: “Prime lamb or Spring Lamb”which denotes a lamb at 12 months old. A young sheep under 12 months of age which does not have any permanent incisor teeth in wear.

Spring Lamb is exactly what it says born in spring and ready to eat, all are bred for human consumption. They will taste ‘fresh’ the meat will be pink and moist to cook and eat.

Hogget: is a term for a sheep of either sex having no more than two permanent incisors in wear, or its meat. The meat is still pink but the size is different, it has had a year to grow and roam the paddocks (especially if Grass-fed rather than grain.)

Mutton: a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear. The meat is stronger tasting and it has been kept on the farm for approx 12 to 24 months to develop and grow.

Mutton is the choice of many Middle Eastern Countries, it’s bigger in size and stronger in taste.

As we have sheep on the property, I am partial to lamb, it is my favourite cut of meat. I am always astounded at the prices in the supermarkets and the lack of taste if I am in the position to purchase one. This is the difference between grass-fed, where the sheep will eat the naturally occuring grasses to sustain their weight rather than being fed grain to gain weight for sale at a quicker than normal rate.

Some people do not like the smell of lamb, it is very distinctive, but I like nothing better on a Saturday, Sunday or any weekday to put a lamb roast into cook. many families have had lamb roasts family meals and cook to their own liking.

Lamb is easy to cook and prepare, many butchers will de-bone a shoulder or cook a roast with the shoulder in. I prepare ours with rosemary, minced garlic a bit of Virgin Olive oil drizzled over then salt.I place a cup of water in the base of the pan and put the oven on to 180 Celsius.

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Here’s some tips for Lamb Cooking:

Per 500 grams

Cuts: Eye of Loin, Backstrap, Lamb Round, Topside Roasts, Mini Roasts & Lamb Rump

Temp: 220 C or 428 F

Rare: 15 to 20 mins

Medium: 20 to 25 mins

Well Done: 25 to 30 mins


Cuts: Rack of Lamb, Four Rib Roast, Crown Roast


Temp: 200 C or 392 F

Rare: 20-25 mins

Medium: 30-35mins

Well Done: 40-45 mins


Cuts: Loin (boned and rolled) Leg or Shoulder (Bone In), Easy Carve Leg or Shoulder


Temp: 180 C or 356 F

Rare: 20-25 mins

Medium: 25-30 mins

Well Done: 30-35 mins



Foods considered ‘fatty’ that are actually healthy for you – debunking the myths


Most people consider turkey, chicken, and fish healthy, yet think they should avoid red meat—or only choose very lean cuts—since they’ve always been told that it’s high in saturated fat.

But there are two problems in that thinking. The first problem is that almost half of the fat in beef is a monounsaturated fat called oleic acid—the same heart-healthy fat that’s found in olive oil. Second, most of the saturated fat in beef actually decreases your heart-disease risk—either by lowering LDL (bad) cholesterol, or by reducing your ratio of total cholesterol to HDL (good) cholesterol.

And besides being one of the most available sources of high-quality protein, beef also provides many important nutrients such as iron, zinc, and B vitamins. So the idea that beef is bad for you couldn’t be further from the truth.

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We probably don’t have to sell you on the virtues of chicken and turkey. After all, nearly all experts agree that these foods are healthy sources of high-quality protein. But unlike most nutritionists, we also say go ahead and eat both the dark meat and the skin. Because both are composed of animal fat, their fat composition is very similar to that of beef. Meaning neither raises your risk for heart disease.

Remember, eating more fat—not less—is the key in helping you automatically reduce your calorie intake, without feeling deprived.


It’s true: Pork really is the other white meat. Ounce for ounce, pork tenderloin has less fat than a chicken breast. And food scientists are finding ways to make it leaner and leaner every year.

Of course, the downside to this is that fat is what makes pork taste so good—which explains why ham and bacon are far more popular than leaner cuts. (As Emeril Lagasse says, “Pork fat rules.”) But remember, there’s no reason to fear fat—especially when you follow the tenets of the TNT Diet.

Not everyone has a taste for bacon, pancetta, and ham. But you can make your choice based simply on what you love without worrying about the fat in these foods. When you follow the TNT Diet, your health and body composition results will be every bit as impressive with these foods as without—so why deny your taste buds?

One caveat: Bacon and other cured meats often contain sodium and other preservatives, such as nitrates, that may raise blood pressure or increase your risk for cancer. To limit your risk, choose fresh meats or packaged products that contain no preservatives—typically labeled “all-natural”—whenever possible.

Read more: http://www.menshealth.com/mhlists/saturated_fat/Pork.php#ixzz2dttdplvL

Spaghetti Bolognaise


500g Lean Beef Mince

1 brown onion finely chopped

1/3 teaspoon of minced garlic

2 medium ripe tomatoes diced or 1 400g tin diced tomatoes (whatever is easier)

2 tablespoons of tomato paste

1 beef stock cube

1 cup of water

pinch cracked pepper

1 teaspoon paprika

any other ingredients

1 dessert spoon olive oil


Heat oil in pan, add onion and garlic sauté till onion soft, add 2 table spoons of tomato paste and then add the mince. Stir and cook till combined, add diced tomatoes, cup of water, beef stock cube and other spices. If it looks too dry add water or if you prefer add a jar of your favourite spaghetti sauce. Put lid on pan and simmer for 20 minutes or until cooked.

Prepare your pasta and serve together.




Robyn’s Thai Beef Salad

500 gram piece of Rump Steak or other good grilling steak

1 to 2 cups of baby spinach leaves fresh

Red Capsicum or Red Pepper diced

1 cup of Bean Sprouts,

bunch  of Coriander torn

2 to 4 spring onions chopped or scallions  – the thin ones without the bulb



3 tbsp Lime Juice (use less if you don’t like the tang)

1/4 tsp of crushed garlic or i clove of garlic crushed if using fresh

1 tsp crushed red chilli or 1 whole red chilli if using fresh sliced with seed – de-seed according to taste (or hotness)

1 tbsp of fish sauce

1 tbsp of Soy sauce


Dice the red pepper or capsicum (yellow also works well here) place in salad bowl, cover with baby spinach leaves fresh, i cup of bean sprouts, tear up the coriander to taste or leave it out if you don’t like coriander. Chop 2 spring onions and then combine all ingredients and set aside.

use either Olive oil or cooking spray to coat the BBQ or grill and place the meat whole and cook for 5 minutes each side or to your favourite cook. Meat for the salad needs to be tender with a slight pink tinge through it after cooking. Once done take it off the BBQ or grill wrap in Aluminium foil and set aside to rest. (Don’t forget when you let meat rest and place it in Aluminium Foil it will continue to cook itself and remain tender)

Whilst the beef is cooking mix all of the sauce ingredients together in a cup or jug and set aside.

Unwrap meat and pour the juices in to the sauce

slice the meat in thin strips and add to the salad, combine and then pour the sauce on top, mix together. Serve either hot or cold it is delicious.

This recipe has been adapted from the CSIRO – Total Well Being diet http://www.csiro.au it is my favourite as it is light, healthy and filling all at the same time.

thai beef salad



Fantastic Lasagna Cups

recipe copied from http://thewhoot.com.au/whoot-news/chummy-mummy/lasagna-cup

Fantastic Lasagna Cups

Ingredients for the sauce

2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped

1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg
21 lasagna pasta sheets
For the sauce- heat olive oil over medium heat and sauté onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
For assembly- Preheat oven to 350 degrees.
Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that.
Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup
{#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce
{#2}. Top pasta sheet with a generous tablespoon of sauce
{#3} and then a generous tablespoon of cheese filling
{#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.