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


Greek Lamb Souvlaki

Serves 4	750g diced trim lamb
1/4 cup lemon juice	1 tablespoon olive oil
2 teaspoons oregano leaves	2 teaspoons freshly crushed garlic

1	Thread diced lamb onto 8 kebab skewers, then marinate in lemon juice, oil, oregano and garlic for at least 1 hour.
2	Heat BBQ on high (for wood or charcoal BBQs, heat to glowing coals not flames).
3	BBQ kebabs 8 minutes, turning and basting occasionally with excess marinade. For rare, remove. For medium or well done, move to cool section or reduce to medium heat and cook a further 2 mins for medium, or 4 mins for well done.
4	Remove roast from oven and cover loosely with foil. Allow to stand 15-20 mins before carving. Heat marinade and pan juices for sauce.