Hey All,
We put a lamb in the freezer last weekend and I'd like to take a shot at making some Jumbuck stew.

Recipes
Recommendations
Cautions

Any information gladly accepted

Thanks,

I haven,t actually made this dish Grizz but if you have a look it comes with quite a lot of high reviews.
It seems that a lot of reviewers have cut the sugar from 2 Tablespoons to One.
These type of dishes are foolproof so long as you keep the temperatures down. Stews & casseroles don't need to boil like mad, once the meat has been coloured & partially cooked in the frypan, a gentle simmer on the coals with the lid on is all they need.

http://www.bestrecipes.com.au/recipe/Jumbuck-Stew-L905.html

Let us know if it works out mate.



Regards Skip

Slammin’ Sam Kekovich returns for Australia Day lamb campaign


12/01/2006  
He’s back. Outspoken social commentator Sam Kekovich will return to TV screens this month to blast more “unAustralian” behaviour in Meat & Livestock Australia’s latest Australia Day lamb campaign.

Last year Slammin’ Sam had a go at long-haired dole bludging hippies, vegetarians and backpackers, and this year beach bashing boofheads, Australia’s cricketers and men in ‘budgie smugglers’ cop a spray for their unAustralian behaviour.

“The incidence of unAustralian behaviour over the past year was down to one thing - not enough lamb,” Mr Kekovich says in his address to the nation, being aired across Australia’s metropolitan regions on Sunday 15 January from 6pm AEST.    

MLA’s General Manager Marketing David Thomason said the return of Mr Kekovich aims to entertain while reinforcing lamb as Australia’s national meal.

“Lamb is truly an Australian icon. And Sam’s message is loud and clear – it would be unAustralian not to celebrate our national day by throwing some lamb on the barbie,” Mr Thomason said.

MLA’s ‘We Love Our Lamb’ campaign continues to deliver long-term growth in the domestic lamb market, with demand for Australian lamb increasing by $628 million or 58 per cent since the campaign began in 1999. In 2004-05, consumer expenditure for Australian lamb reached $1.7 billion.

The 2005 Australia Day Sam Kekovich campaign was hugely successful last year. The number of lamb serves increased from 24.2 million serves per week in February 2004 to 25.4 million serves per week in February 2005 - an increase of 1.2 million lamb serves per week.

In a recent tribute to Australia’s sheep producers, Mr Kekovich praised the industry and expressed his pride in Australian lamb.

“This great country was built on the sheep’s back, so lamb is truly our national dish. Our lamb producers have done a great job producing a great product, one which all Australians should be immensely proud of. Therefore I’m going to be telling everyone that it’s every Australians’ patriotic duty to eat lamb on Australia Day,” Mr Kekovich said.

The latest advertisement can be viewed online at www.themainmeal.com.au or www.mla.com.au.

Ends

Released by: Inessa McElligott, MLA Media Affairs Officer – ph. 02 9463 9107; Damon Whittock, MLA Media Affairs Manager – ph. 02 9463 9368.

Editor's note: Images of Sam Kekovich are available on request.

KD

Kingsthorpe David wrote on Jan 31^st, 2010 at 3:34pm:

United Nations Lamb address:

http://www.youtube.com/watch?v=qqHawH6GHT4

KD
(doubt if Grizz will understand the Aussie accent)

Kingsthorpe David wrote on Jan 31^st, 2010 at 3:34pm:




KD Griz has asked for some Aussie advice not commentary other off topic issues.

http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1260247588

Griz do the shanks first, roll them in olive oil and garlic, put on the BBQ and brown off as noted by Skip, then slow cook for 4-6 hrs in your desired mix, moroccan shanks are the go, Rastas and Carolyn I think have posted this recipe at some time.

hotwelder wrote on Jan 31^st, 2010 at 5:53pm:

Grizzly wrote on Feb 2^nd, 2010 at 2:28pm:


Is this due to migration into the US?
Or are the tastes of locals changing?

Aart

Kingsthorpe David wrote on Jan 31^st, 2010 at 3:34pm:



I reckon he's great.
Bit tongue in cheek and sometimes a little over the top.
Great marketing campaign though.

Aart

Grizzly
         a few yrs ago i bought a mate a boer buck that he mated
with our ferrel goats / results some of the best meat ever tasted
these were salt bush goats [local bush that grows in under 10 in
rain fall] the taste that it emparts is totaly diff to any other ; you
might have local vegitation that does same / easter is good time for
goats / greek festivals / besides that it is magic done in wood oven
plus bugger all fat on goats 

Daryl

skiproosel wrote on Jan 31^st, 2010 at 7:39am:

Well - It's been raining here all week and I don't have a covered place to use my camp ovens so I had to use the indoor cast iron.

Wanting to try a true Jumbuck stew, I used the recipe in the link that Skip sent me, we'll try the Moroccan Shanks next.

So here goes:

Started by laying out the ingredients:



Following the recipe I trimmed the fat, dredged the meat in the spice/flower mix and browned it, then sauteed onions and added the sauce



Simmered for 30 minutes and added the pumpkin



While the stew was simmering I whipped up a Damper to serve with the stew



Our Great Dane helped with the flour  



A meal fit for a king

Thats a good looking feed Grizzly.


Aart

Hey Griz, that is a fine feed, thanks for sharing and bringing your twang to the forum, we have few contributors, but lots of lookers.

outback jack wrote on Feb 7^th, 2010 at 3:09pm:


When Mackerel Whisperer sees that VB in your photo, you'll have a new best mate.

Aart

Looks like a great feed grizz....lamb is one of my favourites