Warilba Organic

Free to range and graze on organic Australian pastures, Warilba lamb is farmed with care for succulent, tender lamb that melts in your mouth. 👏

Warilba Lamb is Certified Organic, Grass Fed & Finished and Raised in Australia. Warilba Lamb has No added hormones, No antibiotics, No GMOs and No synthetic chemicals! Find out more at WarilbaOrganic.com.au

There's nothing like serving grass fed, free range and certified carbon neutral lamb at your Summer BBQ. ☀️😋

For mouth watering recipes head to

BARBECUED LAMB CHOPS - Warilba Ingredients 2 Warilba lamb forequarter chops (approx 225g each), fat trimmed 125g (3/4 cup) pearl couscous 1/2 bunch baby carrots, peeled, cut into ribbons 30g baby spinach leaves 1 1/2...

Warilba organic, free range lamb is farmed with care for succulent, tender lamb that melts in your mouth. 😋

For our lemon and garlic lamb cutlets and more delicious recipes go to WarilbaOrganic.com.au

https://warilbaorganic.com.au/recipies/lemon-and-garlic-lamb-cutlets/

LEMON & GARLIC LAMB CUTLETS - Warilba Ingredients 12 French trimmed Warilba lamb cutlets 2 tbsp olive oil 2 cloves garlic, crushed Finely grated zest of 1 lemon and lemon wedges, to serve 1 small bunch mint,...

Free to range and graze on organic Australian pastures, Warilba lamb is farmed with care for succulent, tender lamb that melts in your mouth. 😋

For delicious recipes for our Australian raised, organic and grass fed lamb go to https://warilbaorganic.com.au/recipes/

We're so excited to announce that our Grass Fed, Certified Organic Warilba Lamb has won silver at this year's Royal Agricultural Society of NSW Fine Food Awards! 🎉

Free to range and graze on organic Australian pastures, Warilba lamb is farmed with care for succulent, tender lamb that melts in your mouth - and the judges agree! To find out more or for your local stockists go to www.warilbaorganic.com.au 😋

Warilba delivers the authentic grass fed lamb flavour that you can trust, produced with the highest standards of certified organic farming.

Look for the trusted Australian Organic bud logo on all Warilba organic products. It’s your independent guarantee 👏

For delicious lamb recipes go to https://www.warilbaorganic.com.au

Caring deeply for the land and how they farm, our farmers are prepared to take the extra time to do things the right way.

Resulting in the true authentic lamb flavour of yesteryear, grown responsibility with the highest standards of animal welfare and environmental care.

Looking for something a little lighter but just as filling and bursting with flavour? We've got you covered!

These lamb roast fajitas are full of fresh zesty flavours and they are ready in under an hour. And any leftover lamb is perfect for a salad the next day! 👍

Ingredients (serves 4)

- 2 Warilba lamb roasts (approx. 250-300g each).
- 2 ½ tbsp olive oil
- 30gm taco seasoning
- 1 large red onion, thinly sliced into wedges
- 1 small red capsicum, sliced
- 1 small yellow capsicum, sliced
- 2 small zucchini, sliced
- 200gm baby tomatoes, quartered
- 2 tbsp coriander leaves, finely chopped +extra sprigs, to serve
- Zest and juice of 1 lime +extra wedges, to serve
- Warmed soft tortillas, baby spinach leaves, guacamole, grated cheese, sour cream, to serve

Method

1. Preheat oven to 200ºC (180° fan-forced). Line a large roasting dish with baking paper.

2. Place onion, capsicum and zucchini in roasting dish, drizzle with 1 tablespoon oil and half the taco seasoning. Toss well to coat.

3. Place lamb on a rack above the vegetables. Brush lamb all over with 1 tablespoon oil and sprinkle with remaining taco seasoning.

4. Cook for 20-25 minutes or until lamb is cooked to your liking and vegetables are tender. Set lamb aside covered with foil to rest for 5 minutes, keeping vegetables warm.

5. Thinly slice lamb and add to vegetables.
In a medium bowl place remaining oil, tomatoes, coriander, lime zest and juice. Season and toss to coat.

6. Serve lamb and vegetables with tortillas, baby spinach, tomato salsa, guacamole, grated cheese, sour cream, coriander sprigs and lime wedges.

Recipe from Australian Lamb

Warilba lamb has the flavour and tenderness that only comes from farming the traditional way.

When you take your time and leave it to nature, you get naturally better lamb 🐑

Entertaining? We've got you covered with this 6-serving Middle Eastern Warilba Butterflied Lamb Leg platter! Enjoy! 🙌

Prep time 15 minutes
Cooking time 25 minutes

You'll need:
1.2kg Warilba Organic Butterflied Lamb Leg
2 tbsp olive oil
1/4 cup Middle Eastern harissa spice blend
1/3 cup burghul (cracked wheat)
1 small bunch parsley, finely chopped
4 truss tomatoes, deseeded, finely diced
1 red capsicum, finely diced
2 Lebanese cucumbers, deseeded, finely diced
4 green onions, thinly sliced
Juice of 1 lemon + wedges, to serve
Baby spinach leaves, hummus, tzatziki, pickles of choice, radishes, pita bread and coriander leaves to serve

Method:
1. Place lamb, half the oil and spice blend in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.

2. Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning regularly or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.

3. Meanwhile, to make tabouli, prepare burghul according to packet instructions. Drain, rinse and place in a large bowl. Add parsley, tomatoes, capsicum, cucumber, onions, lemon juice and remaining oil. Season and toss well to combine.

4. Slice lamb and arrange on a platter with tabouli, baby spinach, hummus, tzatziki, pickles, radishes, pita bread, coriander and lemon wedges.

Tips:

• Lamb shoulder or lamb leg (bone-in) would also work well in this recipe.
• Leftover lamb can be used in a wrap with salad for a delicious lunch. Or dice leftover lamb and make a salad bowl to go with leftover tabouli, dips, pickles and flatbreads.
• Get creative with your choice of Middle Eastern spice blend – you can also buy Baharat or Ras el Hanout spice blend at greengrocers and delis, or make your own blend.
• Try using quinoa or couscous instead of burghul in the tabouli.

Recipe from Australian Lamb 🙌

It takes time and patience to raise lambs the traditional way, and our Aussie farmers do just that!

Why have an ice cream in the summer when you can try one of these lamb lollipops. Check out the recipe below:

INGREDIENTS
SERVES
4

16 Warilba Lamb riblets

3 tbsp Parmesan

1/2 cup corn flour

3 eggs

1 cup panko crumbs

1/4 cup parsley & mint, finely chopped

Olive oil for shallow frying

METHOD

1. Cut between the rib bones on your riblet rack, then with each rib bone scrape away some of the fat nearest to the bottom of the bone. You should now be able to peel the lamb up the bone to form a little ball at the end of the rib.

2. For the crumb, combine the parmesan, corn flour, panko crumbs and parsley in a bowl. In a separate bowl lightly whisk the eggs.

3. Individually dip each lollipop into the egg and the cover in the crumb. Set aside until all lollipops have been crumbed.

4. Pour oil into a high edged frying pan until it comes up about 0.5cm on the edge. Gently heat to 160-180°C, ensuring no water comes into contact with the oil.

5. Carefully place each lamb lollipop into the oil with tongs and shallow fry, turning, until golden brown all over.

6. Serve with a simple salad or with your favourite dip as an appetiser.

Recipe from

Thinking about having a little get together? Look no further than this recipe for Lamb burgers! A real treat for the guests.

INGREDIENTS
SERVES
10

500 g Warilba lamb mince

1 tbsp Dijon mustard

1½ tbsp olive oil

1 onion, thinly sliced

10 small slices cheddar cheese

10 small brioche burger buns

2 cups shredded iceberg lettuce

10 slices of tomato

Ketchup or barbecue sauce, to serve

METHOD

1. Combine the lamb with the mustard and some salt and pepper and mix to combine. Form into 10 patties and refrigerate for 30 minutes.

2. Place 1 tbsp of olive oil into a frying pan over a moderate heat and add the sliced onion. Cook for 15-20 minutes or until nicely coloured and crispy, stirring every now and then.

3. Preheat a char grill or barbecue to moderately high. Brush the patties with the remaining oil and cook for 2 ½ minutes.

4. Turnover, place a cheese slice on top of each patty and cook for a further 2 ½ minutes or until cooked through. Set aside.

5. Top the bottoms of the buns with the lettuce and tomato, then place a patty on top. Add the onions and a sq**rt of sauce. Place the lids on top and serve.

Here's one for the family dinner. Butterflied lamb leg with rocket and cucumber salad.

INGREDIENTS
SERVES
4

1 kg Warilba butterflied leg of lamb, boneless

2 tbsp olive oil

1 tbsp fresh rosemary, chopped

4 cloves garlic, grated

sea salt

4 cups rocket leaves

500g baby cucumbers

1 x 400g tin chickpeas, drained

1/2 red onion, thinly sliced

1/2 cup roasted red peppers, sliced

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp dried oregano leaves

tzatziki, to serve

METHOD

1. Place olive oil, rosemary and garlic in a large zip-top bag or non-reactive dish. Add lamb, turn to coat, and leave 30 mins to marinate and come to room temperature. When ready to cook, drain excess marinade and season both sides with a good pinch of salt.

2. Preheat a barbecue to high. Cook lamb for 15 mins, then flip and cook a further 10 mins, or until cooked to your liking. Transfer lamb to a serving platter, cover with foil and rest 10 mins.

3. While the lamb is cooking, prepare the salad. Gently smash cucumbers with the back of a knife, then roughly chop and transfer to a bowl with the chickpeas, red onion and roasted red capsicum. Add oil, vinegar and oregano and stir well. Spoon cucumber salad over rocket leaves.

4. Serve sliced lamb with salad and tzatziki.

Recipe from

If you're looking for something a bit different, why not give this unique recipe a go. Bursting wirh fresh summer flavours. Honey, Pineapple and Chilli Lamb Leg.

INGREDIENTS
SERVES
6

1.2kg Warilba Organic butterflied lamb leg

1 tbsp olive oil

1 tbsp fish sauce

¼ cup (60ml) honey

½ fresh pineapple, peeled, cored, sliced into 1 ½ cm thick pieces

1 long red chilli, finely chopped +extra, to serve (optional)

Zest and juice of 1 lime +extra wedges, to serve

300g kale slaw kit (with dressing)

1/3 cup coriander leaves, finely chopped +extra sprigs, to serve

Microwave brown rice, to serve

METHOD

1. Finely chop 1 slice of pineapple. Place in a medium bowl and combine with oil, fish sauce, honey, chilli, lime zest and juice. Season. Place marinade and lamb in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.

2. Heat a char-grill pan or barbecue over medium-high heat. Drain lamb from marinade and cook lamb for 4-5 minutes each side or until charred.

3. Reduce heat to medium-low and cook for a further 10-12 minutes, turning and glazing with any remaining marinade, or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.

4. Spray remaining pineapple lightly with oil and cook in same pan or barbecue for 2-3 minutes each side or until charred.

5. Place kale slaw in a large bowl, add coriander and dressing. Season and toss to coat.

6. Slice lamb and serve with slaw, pineapple, rice, extra chilli (optional), lime wedges and coriander sprigs.

Recipe from

Vietnamese style lamb mince salad. Quick, easy and tasty. What more could you want from a summer recipe?

INGREDIENTS
SERVES 4

500g Warilba Organic lamb mince

1 tbsp vegetable oil

1 small red onion, thinly sliced

1 tbsp ground coriander

1 small butter lettuce, leaves torn

2 small carrots, peeled, shredded

2 small Lebanese cucumbers, peeled into ribbons

200g grape tomatoes, halved

1/3 cup (80ml) Vietnamese dressing +extra, to serve

Coriander sprigs, fresh sliced chilli, prawn crackers, lime wedges, to serve

METHOD

1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion for 1-2 minutes until slightly softened.

2. Add mince and ground coriander. Season and cook, breaking up mince with a wooden spoon, for 4-5 minutes or until browned. Set aside.

3. In a large bowl combine lettuce, carrot, cucumber and tomatoes. Drizzle with dressing, season and toss to coat. Top salad with lamb mixture.

4. Serve with coriander sprigs, chilli, prawn crackers, lime wedges and extra dressing.

Recipe from

Get your hands on the organic goodness that is Warilba Lamb! Check out your closest stockist here: https://www.warilbaorganic.com.au/stockists

These Sesame lamb ribs are the ultimate crowd pleaser. Splashed with generous portions of lemon, soy and garlic to give that full flavour.

INGREDIENTS
SERVES
4

Warilba Organic lamb spareribs

toasted sesame seeds, to garnish

extra soy sauce for dipping
Marinade

¾ cup soy sauce

¼ cup lemon juice

1 tbsp sesame oil

2 cloves garlic, crushed

2 tsp five spice powder

2 tbsp chopped fresh rosemary leaves

Asian greens and steamed rice, to serve

METHOD

1. Place the lamb ribs in a resealable plastic bag, add all of the marinade ingredients.

2. Massage marinade into the ribs. Allow to marinate at room temperature for 30 minutes, or refrigerate 2-4 hours, or overnight.

3. Barbecue ribs over a moderate heat for 10-15 mins, turning often and basting with any marinade until ribs are golden brown.

4. Serve sprinkled with toasted sesame seeds and extra soy sauce for dipping.

To make sure that you get the best traditional service when you buy the best traditional lamb, Warilba is only available from butcher shops. Visit your closest stockist here: https://www.warilbaorganic.com.au/stockists

As the weather gets warmer, the meals become lighter. Check out this Lamb salad of rocket tomato cucumber and tahini. Perfect for those summer lunchboxes.

INGREDIENTS
SERVES
4

2 lamb eye of loin/backstraps

200g baby rocket

½ punnet red cherry tomatoes, halved

½ punnet yellow cherry tomatoes, halved

2 Lebanese cucumbers, diced

200g baby green beans, trimmed, blanched

½ cup tahini or hummus dip

1tsp smoky sweet paprika (optional)

METHOD

1. Brush the lamb with oil and season with salt and pepper. Preheat a non-stick pan to moderately hot.

2. Cook one side of lamb until the first sign of moisture appears, then turn once and cook until done to your liking. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.

2. Remove lamb from the heat, loosely cover and allow to rest for 3 minutes. While the lamb rests, divide the rocket, tomatoes, cucumber and beans between four serving plates. To serve, slice the lamb diagonally and place on top of each salad. Serve tahini in small bowl and sprinkle with paprika.

"Full of colour and full of flavour. This Warilba Mexican lamb chop tray bake recipe is one of our favourites. Check out the full recipe below:

Ingredients
Serves 4

8 Warilba lamb loin chops, fat trimmed

1 tbsp olive oil

2 corn cobs, each cut into 6 pieces

2 small capsicums, cut into thick strips

1 large red onion, cut into wedges

30g packet taco seasoning

200g baby tomatoes

400g black beans, rinsed, drained

80g baby spinach

Diced avocado, coriander sprigs, sour cream, lime wedges and lime zest, to serve

Method

1. Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper.

2. Place corn, capsicum and onion onto prepared tray. Drizzle with oil, sprinkle with half the taco seasoning and toss to coat. Cook for 15 minutes.

3. Meanwhile, place lamb chops and remaining taco seasoning in a large snap lock bag and rub to coat. Remove tray from oven, add tomatoes to tray and toss well to coat. Place lamb chops on top of vegetables. Cook for a further 10-12 minutes, until lamb is cooked to your liking, turning chops and adding beans to tray halfway through cooking time.

4. Serve lamb tray bake with baby spinach, diced avocado, coriander sprigs, sour cream and lime wedges.

"