Marion’s Kitchen lamb recipes | Marion's Kitchen

How to cook mince? This is the ONLY way.

Amy — Wed, 21 Feb 2024 23:25:20 +0000

Mince. It’s such a great, versatile stand-by, especially in the realm of weeknight dinners, and so handy for making the kinds of fuss-free meals you know everyone’s going to love, like lasagne, meatballs and bolognese. But mince can get a bad rap, too. And honestly, haven’t we all been there? I’m talking about watery, greige, bitty meat that’s a bit blah and just doesn’t taste like much. Well, my friends, prepare to kiss that kind of disappointment goodbye with my guide on how to cook mince. I have some cooking secrets that stop awful ground meat in its tracks, as well as some excellent recipes to use it in, whether you’re thinking beef, chicken, pork or turkey.

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What’s the perfect temperature for cooking meat? The answers are right here.

Marion Grasby — Wed, 13 Dec 2023 17:31:19 +0000

What’s the perfect temperature for cooking meat? The answers are right here.

Meat lovers unite! No longer will you need to look at your steaks and wonder ‘Is it ready yet?’ Here’s our handy how-to guide for cooking poultry, fish, beef, pork and lamb.

It’s a common question in the kitchen: how do I know when meat is cooked? There may be lots of hacks about timings or prodding parts of your body to match steak preferences, but one thing you can rely on is science. A meat thermometer can make light work of understanding meat cooking temperatures, especially when you’re dealing with large roasts and have a hungry clan of people waiting to tuck in. So if you’re wondering what is the meat cooking temperature for roast chicken, pulled pork, roast beef and more, bookmark or print off this handy meat internal temperatures guide.

What are meat cooking temperatures?

Put simply, you want the internal temperature of meat to reach a safe point where it’s hot enough to kill harmful germs that can cause food poisoning (and taste good, of course). While it may be relatively easy to cook smaller cuts of meat, when you’re dealing with a whole bird or joint, it can get tricky.

And with steak, everyone has a preference for the degree of doneness. Are you a rare, medium rare, medium, medium well or well done kinda person? It’s all determined by the juiciness levels, colour and, of course, internal temperature of beef when cooked.

How to use a meat thermometer

The simplest way to check if your meat is cooked properly is by avoiding the guesswork and using a meat thermometer. Using a meat thermometer is often overlooked in home cooking, but it’s definitely something more home cooks should be utilising if you want to avoid cutting your meat to check if it’s cooked properly. Insert the thermometer probe in the thickest part of your meat, away from fat, bone or gristle.

For chicken or turkey: Insert the thermometer into the inner thigh area, avoiding any bone.

For ground meats: For dishes like meatloaf, place the thermometer probe into the thickest area of the dish.

For beef, pork, lamb (can be roasts, steaks or chops): Always insert the thermometer into the centre of the thickest part, keeping away from any bone, fat or gristle.

A personal favourite of mine? I find Meater’s range of thermometers invaluable in the kitchen. Not only do the standalone probes mean no tangle of wires coming out of my oven, but I can also set my desired internal temperature via the (ridiculously easy-to-use) app on my smartphone. Once my roast hits the perfect temp, I get an alert. No more guesswork! Super handy to have it to hand when you’re cooking a juicy turkey (no one likes a dry ol’ bird), like with my 5-spice & Orange Turkey Roll.

Perfectly juicy tender turkey is a joyous thing… so it pays to use a meat thermometer!

Hot tip! When you take your meat off the heat, it will carry on cooking by up to five degrees. Therefore remove it before it gets to your desired internal temperature by this amount and let it do its residual thang.

Internal cooking temperatures for meat

What temperature should meat be cooked until? Well, it varies. But it’s so important. Undercooking meat, poultry and other foods can be dangerous – so you want to avoid it at all costs. Checking the internal temperature is the easiest and most effective way to ensure meat is cooked. Here’s what the Australian government suggests as safe temperatures for cooked meat (you can find the Food Standards Agency equivalents here):

Fish: 63°C/145°F

Minced meat, sausages: 71°C/160°F

Beef, veal, lamb, pork: In terms of cooking beef, there are multiple temperatures you can aim for. If you prefer your beef rare you’ll want to aim for 50 degrees celsius (122 degrees fahrenheit), 63°C/145°F for medium rare, 71°C/160°F for medium and 77°C/170°F for well done (see note on resting times below)

Ham precooked (to reheat): 60°C/140°F

Chicken and turkey (whole), thighs, wings legs, breasts: 74°C/165°F

Nail that cook by measuring the internal temperature of your meat.

Hot tip! It really does help to take your raw meat out of the fridge to warm up slightly before you cook it. Keeping food safety techniques in mind (I’m not saying leave it out overnight or in the hot sun!), you want to take the chill off the protein to help ensure it cooks evenly all the way through.

Resting times for meat

Resting is an important part of the cook process – it helps keep things juicy and tender. However, top tip: meat can continue to cook while resting, so try removing it from the heat when it’s about 3–6°C under your target temperature so it doesn’t go over that magic number.

How long to rest a beef roast for: 10–20 minutes before carving

How long to rest steaks for: 3-5 minutes before serving

SEE ALSO: My recipe for how to cook the perfect steak

We have collaborated with Meater to produce this content and may get compensation from content or collect a share of sales from links, if you decide to shop from them. This helps support our content creation. All content and views are from Marion’s Kitchen alone. I only partner with companies and quality products that add value to my content. I use them myself and happily recommend them to my audience.

Thermometer at the ready: meaty marvels

Beef • Chicken • Christmas • Dinner Party • Family favourites • Holiday season • How-to • Lamb • Pork • Roasts • Steak • Steak night • Thanksgiving • Turkey

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Crying Tiger Lamb

Marion Grasby — Mon, 18 Sep 2023 04:34:39 +0000

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Thai-Style Panang Grilled Lamb Cutlets

Marion Grasby — Tue, 29 Aug 2023 06:58:06 +0000

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Rice Cooker Lamb Biryani

Marion Grasby — Thu, 11 May 2023 07:35:14 +0000

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Lamb Biryani

Marion Grasby — Tue, 21 Feb 2023 01:53:00 +0000

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Hunan Lamb skewers

Marion Grasby — Mon, 13 Feb 2023 09:22:32 +0000

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Chinese Lamb, Cumin & Leek Stir-fry

Marion Grasby — Thu, 10 Mar 2022 15:25:59 +0000

Chinese Lamb, Cumin & Leek Stir-fry

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Chinese Lamb, Cumin & Leek Stir-fry

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

Place the lamb in a large bowl and add the soy sauces, Shaoxing wine and pepper. Toss to coat. Cover the bowl then set aside while you prepare the remaining ingredients (you can marinate overnight, if you like).

For the spice mix, combine everything in a bowl and mix well. Set aside for later.

Drain the lamb very well, reserving any liquid, then toss the lamb with the cornflour in a clean bowl. Meanwhile, heat 2 tbsp of the oil in a wok (or a large, heavy-based frying pan) over high heat. Add the lamb, then stir-fry for about 2 minutes or until golden; you will need to work it a bit with tongs to separate the pieces to begin with (the cornflour makes the lamb a bit sticky). The lamb should still be pink in the middle, although cook it for longer if you like it more well done. Using a slotted spoon, remove and transfer to a bowl.

Add the remaining oil to the wok if needed, then reduce the heat to medium-high. Go in with the leek, garlic, ginger and dried chillies, then stir-fry for 3-4 minutes or until the leek has slightly wilted.

Return the lamb to the pan along with the reserved marinade and the spice mix. Toss to combine well and heat everything through, then remove from the heat. Transfer to a serving bowl and scatter with sesame seeds. Serve with steamed rice.

Notes:

– If you don’t like leeks, or they aren’t in season, use two large onions instead – the dish will still be delicious.

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15-minute meals • 30-minute meals • Chinese cuisine • Dinner • Easy weeknight dinners • How-to • Lamb • Lunch • Restaurant classics • Stir-fries • Takeaway classics

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Lisa

2023-09-04

Absolutely delicious.

I’ll definitely make this recipe again. The combination of lamb, cumin and chili is perfect.

Ellen

2023-09-04

Adapted Recipe

I was seduced by this video recipe and bought a small amount of lamb shoulder to try it out. I had no Chinese wine, no dark soy, only sodium reduced soy. I substituted onions for leeks, black peppercorns for chillies, rice flour for corn flour and fried in olive oil, because that’s what I had. I did have the garlic, sugar and cumin, which are key. And to my surprise, it was excellent! I would not have guessed that it would turn out this well.

Pooney

2023-05-29

Lamb

Looks so yummy, I love the meat a bit of pinkish in the meat too, it taste sweeter

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Marion’s Ultimate Roast Lamb

Marion Grasby — Wed, 11 Aug 2021 13:51:47 +0000

Marion’s Ultimate Roast Lamb

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For an extra-special roast, it’s hard to beat lamb. Tender, juicy and sweet, it’s a beautiful meat that elevates any family occasion. My recipe hits all the right spots and makes any day a celebration.

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MARION’S ULTIMATE ROAST LAMB

PREP TIME

10 minutes

COOK TIME

4 hours 40 minutes + marinating

SERVES

6

Ingredients

2.5kg (5.5 lb) lamb leg

3 red onions, halved

6 rosemary sprigs, plus extra rosemary leaves to serve

2 cups Chinese Shaoxing wine

Marinade:

3 tbsp soy sauce

1/3 cup miso paste

1 tbsp honey

Tomato miso sauce:

1 x 400g (14 oz) tin whole peeled tomatoes

1 tbsp miso paste

2 tbsp oyster sauce

1 tbsp white vinegar

2 star anise

1 tsp Chinese 5-spice (try my homemade Chinese 5-Spice recipe)

Steps

Use a sharp knife to score the lamb fat. Place the onions in a roasting tray and top with the rosemary sprigs. Place the lamb on top.

Combine the marinade ingredients. Pour the marinade over the lamb and rub all over. Cover and allow to marinate in the fridge overnight or at least 6 hours. Remove the lamb from the fridge at least 2 hours before cooking so that it loses some of the chill.

Preheat the oven to 150°C/300°F.

Pour the Chinese Shaoxing wine into the roasting tray. Cover the lamb with baking (parchment) paper, then cover and tightly seal with foil. Roast for 3½ hours.

In the meantime, combine the ingredients for the tomato miso sauce in a saucepan over medium-high heat. Bring to a simmer and use a wooden spoon to break up the tomatoes. Turn the heat to low and simmer for 10 minutes. Remove from heat and set aside until the lamb is ready.

Remove the lamb from the oven and uncover. Turn the oven heat up to 200°C/390°F.

Ladle most of the cooking juices into the tomato miso sauce, saving a couple of spoonfuls of cooking juices to baste the lamb. Place the lamb back into the oven uncovered and roast for 30 minutes or until deeply browned.

In the meantime, place the tomato and miso sauce back on a high heat and simmer for 5 minutes to thicken slightly. If the sauce contains a lot of lamb fat, use a paper towel to soak it up or spoon it off with a ladle. Allow the lamb to rest for 20 minutes. Then carve and serve with the tomato miso sauce and a sprinkling of rosemary leaves.

How long does it take to roast lamb?

That really does all depend on the size of your roast lamb. We’ve used a 2.5kg lamb and it takes around 4 hours to cook, plus 40 minutes marinating time. While roasting a lamb might seem quite labour intensive, it’s all worth it in the end! Low and slow is the best way to cook your roast lamb if you’re after that sweet, tender and juicy roast lamb that is sure to impress your friends and fam!

At what internal temperature is roast lamb cooked?

According to Australian Lamb, if you like your lamb rare, you’ll be aiming for around 58 degrees celsius, if you like it medium, 65 degrees celsius is your guy and for well done lamb you’re going to want to hit 70 degrees celsius.

Should lamb be covered when roasting?

To get your roast lamb super tender you will want to cover it with foil for the majority of cooking. We leave our lamb cooking covered for the first 3 and a half hours, we then remove the foil and crank up the heat for the last 30 minutes of cooking.

What is the best cooking method for lamb?

Whilst it’s hard to go past a good roast, there are so many different lamb recipes to try – with all different methods of cooking! You could whip up a lamb, cumin and leek stir fry, or some Northern Chinese lamb dumplings – or even a sichuan-style shepherd’s pie…the possibilities are endless with lamb!

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Christmas • Dinner Party • Holiday season • How-to • Lamb • Make ahead meals • Roasts

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Sichuan-style Shepherd’s Pie

Marion Grasby — Sun, 08 Aug 2021 07:25:45 +0000

Sichuan-style Shepherd’s Pie

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The comfort factor with this dish is off the charts! A savoury, meaty filling meets creamy, cheesy mashed potato for a match made in heaven.

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SICHUAN-STYLE SHEPHERD’S PIE

PREP TIME

20 minutes

COOK TIME

45 minutes

SERVES

4

Ingredients

1.2kg (2.6 lb) potatoes, peeled

100g (3.5 oz) butter

½ cup coarsely grated cheese

1 egg yolk, whisked

Sichuan meat sauce:

2 tbsp vegetable oil

6 garlic cloves, finely chopped

1 onion, finely chopped

1 tbsp finely chopped ginger

¼ cup douban jiang chilli bean paste*

800g (1.7 lb) lamb mince

2 large tomatoes, finely chopped

2 tbsp soy sauce

2 tsp dark soy sauce

1 cup chicken stock

1 tsp sugar

1 tbsp cornflour (cornstarch) mixed with 2 tbsp water

Steps

For the Sichuan meat sauce, heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic, onion and ginger and stir-fry for a couple of minutes. Add the douban jiang chilli bean paste and stir-fry for another couple of minutes. Then add the lamb and stir-fry until almost cooked.

Add the tomatoes, soy sauce, dark soy sauce, chicken stock and sugar. Stir until well combined. Reduce the heat to low and simmer, uncovered, for 20 minutes.

In the meantime, cook the potatoes in boiling salted water for 10-12 minutes or until tender and cooked through. Drain and place in a large bowl with the butter. Season with extra salt. Mash until smooth. Then stir through the cheese.

Preheat oven to 180 C/356 F.

Stir the cornflour mixture through the meat sauce. Simmer for another minute or until thickened slightly.

Spoon the meat sauce into individual cups or ramekins (each 1 cup capacity) or into one large 4-cup capacity casserole dish. Top with the cheesy mashed potato. Brush the potato with the egg yolk.

Bake in the oven for about 10 minutes or until the potato tops are golden.

Notes:

– Douban jiang is a spicy fermented chilli bean paste. Find it at your Asian grocery store or search for it online. Alternatively, use Korean gochujang paste for a slightly different but still delicious flavour!

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Dinner • Holiday season • Lamb • Make ahead meals • Winter warmers

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Lindsay

2024-01-17

The worlds best Shepards pie!

Although Shepards pie isn’t really a pie(I think) it’s really great overall! My mum makes ur Shepards pie for dinner and it’s my favorite!! I love it so much!!! I don’t even know how u come up with this stuff keep up the good work Ms Marion! I hope ur business keeps going and all the best with ur career!

-caity

Waiting for my delicious fantastic yummy recipes and hopefully a reply!!

-caity

-Eight years old! (For the name it’s my mums)

Emily

2024-01-16

Loved this!

As I was making this, I wasn’t sure my family would like this. But rest assured everyone loved it! The balance of the cheesy potatoes with the spicy meat was so delicious. We had leftovers and it was just as good the next day! Will definitely make this again.

Valerie

2023-02-20

An Assian Fusion delight to an old staple

This dish was a delight on the taste buds Yum . No more Sheppard’s pie drowning in stock standard gravy in this house. The second day the flavours evolved even more.

I have been a keen follower of Marion’s recipes and videos her passion is there for a reason, delivering wonderful tasty dishes with grate humour she has certainly inspired me

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Hunan-style Grilled Lamb Cutlets

Marion Grasby — Tue, 03 Aug 2021 11:44:09 +0000

Hunan-style Grilled Lamb Cutlets

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There’s something about lamb cutlets that always impresses if you’re entertaining, and these perfectly seasoned beauties are no exception. To get even more flavour from them, try and factor in two hours beforehand for marinating.

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HUNAN-STYLE GRILLED LAMB CUTLETS

PREP TIME

5 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

2 tsp cumin seeds

2 tbsp light soy sauce

1 tbsp Chinese Shaoxing wine

1 tbsp hoisin sauce

1 tsp dark soy sauce

12 lamb cutlets or lamb chops

1 tsp chilli flakes

1 tsp sea salt flakes

1 tsp sesame oil

Thinly sliced spring onion (scallion) and coriander (cilantro), to serve

Steps

Toast the cumin seeds in a small frying pan until aromatic. Transfer to a mortar and pound with a pestle until lightly crushed. Transfer half of the cumin to a glass or ceramic dish. Add the soy sauce, Shaoxing wine and hoisin. Stir to combine. Add the lamb and turn to coat. Cover and place in the fridge for at least 10 minutes and up to 2 hours to marinate.

Add the salt and chilli flakes to the remaining crushed cumin seeds and mix to combine. Set aside for later.

Preheat a large frying pan, chargrill or barbecue plate on high. Remove the lamb from the marinade and cook for a minute each side or until a lovely crust forms. Baste with any excess marinade. Then turn the heat to low and cook, turning often, for another 3-4 minutes (for medium) or until cooked to your liking. Transfer to a plate and sprinkle generously with the cumin salt mixture. Rest for 2-3 minutes. Then place the cutlets onto a serving plate. Drizzle with sesame oil and sprinkle with the spring onion and coriander.

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Barbecue • Chinese cuisine • Christmas • Easter • Grill • Holiday season • Lamb

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2023-05-09

Genius!

Love all your recipes Marion! Kids are huge fans of every one of your recipes!!

john

2022-10-11

LAMB CHOPS

Beautiful flavours from a “genius”

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Northern Chinese Cumin Lamb Dumplings

Marion Grasby — Fri, 30 Jul 2021 14:46:07 +0000

Northern Chinese Cumin Lamb Dumplings

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Spiced lamb dumplings with chilli oil for dipping - what’s not to love?! And these ones are just so easy to make. They really take no time at all to whip up the filling, fold and cook. They’re a great appetiser or party food - or just to enjoy all on your own. No judging here, my friends!

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NORTHERN CHINESE CUMIN LAMB DUMPLINGS

PREP TIME

5 minutes

COOK TIME

30 minutes

SERVES

Makes 20

Ingredients

2 tsp whole cumin seeds

150g (5 oz) lamb mince

1 egg

2 tbsp Chinese Shaoxing wine

1 tbsp soy sauce

½ tsp dark soy sauce

2 tsp finely grated ginger

4 tbsp finely sliced spring onion (scallions)

20 gow gee or gyoza wrappers

1 tbsp vegetable oil

chilli oil to serve (try my homemade version here)

soy sauce to serve

Steps

Use a mortar and pestle to lightly crush the cumin seeds so you have a mix of powder and crushed seeds. Transfer to a large bowl. Add the lamb, egg, Shaoxing wine, soy sauce, dark soy sauce, ginger and spring onion. Mix vigorously.

Place a tablespoon of filling onto the centre of a dumpling wrapper. Moisten the edges of the wrapper with water and fold the wrapper over the filling. Press to seal the wedges. Place the dumpling onto a tray, pushing down to flatten the bottom and create a ‘crimped’ pattern at the top. Repeat with remaining filling and wrappers.

Heat the vegetable oil in a large non-stick frying pan over high heat. Add the dumplings and wait about 2 minutes for their bottoms to crisp up and turn golden. Then pour in enough water for come about halfway up the side of the dumpling. Cover with a lid and allow the water to steam and cook the dumpling for about 5 minutes.

When the water has almost evaporated, remove the lid and let the pan continue sizzling until the water is completely gone and the dumpling bottoms are super crispy. Transfer the dumplings to a serving plate. Drizzle with chilli oil and serve with soy sauce for dipping.

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Appetisers • Chinese cuisine • Dumplings • Lamb • Mortar and pestle • Party food • Sides

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