These recipes are supplied courtesy of the Australian Meat and Live-Stock Corporation.


Thai Lamb and Mango Salad

Tender, lean lamb with a perfect dressing of lime, chilli, sesame and coriander, mixed with crisp salad leaves and juicy sweet mango.

Serves 4	4 trim Lamb round steaks
1 tablespoon Song Gai Lime and Chilli Sauce	2 teaspoons fish sauce
1 tablespoon sesame oil	2 tablespoons lime juice
2 tablespoons chopped coriander or mint	100g salad leaves
1 punnet cherry tomatoes, halved	1 red salad onion, sliced
2 fresh mangoes or 1/2 papaya, sliced

1	Heat a lightly oiled griddle or frypan on high. Fry lamb for 2-3 mins each side. (Lamb is best cooked until pale pink, so that it stays tender and moist). Remove heat and rest in pan for 5 mins, then slice thinly.
2	Toss the sliced lamb in combination fo sauces, oil, lime juice and coriander.
3	Add lamb to remaining ingredients and toss.