Bacon
Beef
Blood
Brains
Caul Fat
Chinese Salami
Coppa
Cotechino
Crocodile
Devilled Ham Spread
Frankfurters
Goat
Guanciale
Ham
Hare
Kangaroo
Kidney
Lamb
Liver
Liverwurst
Marrow Bones
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Pancetta
Pate De Foie
Pork
Processed meats
Prosciutto
Rabbit
Sausage
Speck
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Tongue
Tripe
Veal
Venison

Lamb

Available All year Best during Spring

The meat of sheep less than one year old and the only meat from these animals that is freely available in Australia although Halal butchers sell older meat as mutton. It has a strong, distinctive, flavour, which increases with age and is something of an aquired taste. It is very popular in Australia and New Zealand, both large producers of sheep.

Lamb is best in spring when it has a light sweet flavour and a lovely gelatinous texture.

This is not a meat that keeps very well and should be used when fresh.

The cuts with the best meat to bone ratio (and hence best value) are the leg and rump, which in Australia is usually cut into chump chops. The meat from the shoulder is well flavoured but more expensive. In Australia it is called fore-quarter

There is a range of offal available from sheep including brains, which are often crumbed and fried; liver (lambs fry). The caul fat that surrounds some of the animals internal organs is used for wrapping various preparations which are then baked. This keeps the item in a neat bundle and moistens it as the fat melts, during the cooking process.

Essence
Coffee
Pepper
Butter
Cornflour
Tuna
Dates
Barley
Bouquet Garni
Sherry
Lamb
Vegemite
Coconut
Oil
Egg
Vinegar
Duck
Mayonnaise
Water
Sugar
Garlic