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


Thai Easy Carve Lamb

A delicious dish marinated in a red Thai curry sauce. This is a great summer roast, whether cooked in the oven or ina kettle barbecue.

Serves 4	1 Easy Carve Lamb roast (leg or shoulder)
300ml coconut milk	3 tablespoons Thai red curry paste
3 teaspoons fish sauce	2 tablespoons brown sugar

1	Weigh lamb to calculate cooking time (allowing for 500g): 20-25 mins for rare, 25-30 mins for medium, 30-35 mins for well done. Combine 150ml coconut milk with remaining ingredients and marinate lamb for 30 mins (0vernight for more flavour).
2	Heat oven to 180 C. Remove lamb from marinade and place in a roasting pan. Keep marinade for basting. (To stop lamb juices from burning, add a cup of water to the pan). If you have a meat thermometer, insert it into the meatiest part of the lamb and cook for the required time, basting throughout.
3	To see if roast is cooked, check thermometer or squeeze roast with tongs; rare: 60C (feels soft), medium: 65-70C (has a little resistance), well done: 75C (feels quite firm).
4	Remove from oven, cover loosely with foil and let stand for 15-20 mins to allow juices to settle before carving. Meanwhile, heat remaining coconut milk with leftover marinade and pan juices and serve as a sauce.