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We are going to progressively add dishes and suggestions for the preparation of Dorper meat cuts.
We are looking forward to contributions from others, so please contact us with your favorite ways to prepare lamb and mutton.

Back strap is one of the best cuts to enjoy.
Instead of cutting chops, you bone out the eye meat (and the fillets). This produces a long, thick cut of meat that has excellent texture and is tender and succullent.

We cut each back strap into two equal pieces as each cut piece will weigh about 400/500 grams and will be enough meat for two people.

This is a thick piece of meat and will take some time to cook. 12 to 15 minutes on a hot BBQ will blacken the outer crust and yet leave the middle tender and juicy.

The outer crust may be flavoured to one's taste. Just remember that the flavour of the meat itself is delicate and delicious, so don't overpower it!

Once cooked as you prefer, cut the back strap into slices about a centremetre thick, on the diagonal. This will produce pieces of meat that will need cutting into two or three mouthfulls by the person eating them.

The photos below shows last Saturday evening's meal from raw product to the plate. It was very nice indeed.

	Raw back strap. The egg gives an idea of the size.
	After about 12 minutes, well crusted and flavoured exterior. A little extra virgin olive oil, Worchester sauce and Tabasco.
	Slice the cooked meat and use some of the juices for a sauce.
	A nice meal prepared with produce off this property

Watermelon Salad

Small red onion
3/4 Limes (sqeeze juice)
1.5Kg. Watermelon
250gm. Fetta Cheese
Bunch of fresh Parsley
Fresh Mint
3/4 tablespoon of Virgin Olive Oil
100 gm. Pitted Kalamata Olives
1/5 cup of roasted Pine Nuts
Black Pepper

Chop the onion into small pieces, place in a bowl and cover with lime juice.
Cut the water melon into 4cm pieces and place in a big salad bowl.
Cut up fetta cheese into 2/3 cm pieces and add to the melon.
Add the olives.
Tear the parsley up with the mint and place in the salad, then tip in the onions and lime juice.
Add the pine nuts and olive oil, then gently mix with your clean hands.
Crack the black pepper over the salad and stoer in thr fridge until required.

You could change the type and variety of nuts if you prefer.

A great summer salad to accompany a wonderful cut from your Dorper sheep.

Thanks to Paul Nolan who manages the Pemberton Visitor Centre in our beautiful Southern Forests.

Roast Leg of lamb (with Apricot and Pistashio Nut Stuffing)

One Dorper leg of lamb - about 2 or 3Kg.
2/3 cup of cooked rice
1/4 cup of chopped dried apricots
1 - 2 tablespoons of chopped Pistashio Nuts
1 cup of chopped fresh Mint

Carefully bone the leg of lamb - leaving a pocket for the stuffing.
Mix the cooked rice, apricots, nuts and mint together and stuff the leg.
Tie or skewer the meat together.
Bake in a Webber BBQ Kettle for about 2 to 3 hours.
When almost cooked, baste the roast with a mustard and brown sugar baste.
(Mix 1 tablespoon of Australian Mustard with 1 tablespoon of brown sugar and apply with a pastry brush).

Shoulder or Chump Chops

Marinate the chops in home made plum sauce for approx. 2 hours - then cook in the Webber BBQ Kettle with the lid on for 15 minutes.

These two recipes are from Sally Temby of Lillac Hill Dorper Stud. As Sally says, "If you are using Dorper chops, then you will only need one chop per person, some other breeds may require 2 or 3!".

Thanks Sally