Braised Benview Farms Lamb Ragu

Great with the shoulder, neck or shanks or even the chump chops!.


  • 700g-1kg Benview Farms lamb neck, lamb shank or boned shoulder

50g plain flour, seasoned
extra virgin olive oil
1 white onion, sliced
2 garlic cloves, sliced
1 fresh bay leaf
salt and freshly ground black pepper
1/3 bunch dried Greek oregano, leaves shaken off stalks
1 tsp. ground all spice
1 Tbsp. brown sugar
1 tbsp. tomato paste
1 cup dry white wine
500ml quality chicken stock
200ml passata
goats cheese to serve
Chilli gremolata
Chopped parsley
Fresh chili chopped
Lemon zest
Salt & Pepper


Preheat the oven to 160C fan-forced or 180C conventional.

Toss the lamb in the seasoned flour. Add a good splash of oil to a large ovenproof pot over medium heat. Shake any excess flour from the lamb and brown all over, seasoning a little as you go. Remove and set aside.

Tip the oil from the pan and wipe out with paper towel. Add a splash of oil, the onion, garlic and bay leaves, season, stir and cook for 15 minutes until sticky and caramelized.

Return the lamb to the pot with oregano, allspice, sugar and tomato paste and stir through. Add the white wine and bring to the boil. Add the stock and passata, bring to a simmer. Place in the oven for two hours.

Uncover and cook for an extra 30 minutes, or until the sauce has reduced a little and the meat is tender and coloring up the edges. Remove bones from the sauce. Serve with cooked greens, pasta and Chilli Gremolata and goats cheese.




Benview Farms Lemongrass Skewers

This is a quick and easy marinade to use on your lamb and create a tasty meal. You can use almost any part of the lamb but I used the chump chops for mine and it was great.


  • 8 x Benview Farms chump chops, diced


  • 1 Tbsp. lemongrass

  • 1 tsp. fish sauce

  • 1 clove crushed garlic

  • 1 tsp. caster sugar


Combine all the marinade ingredients together. In a container place the lamb and pour over the marinade. Leave for at least 2 hours or longer if you have time. Soak skewers in water to stop them burning during cooking. Thread meat onto skewers and cook on the grill or BBQ for 2 minutes each side.

Benview Farms Hot & Spicy BBQ Lamb


1 Benview Farms butterflied leg of lamb


  • 1 Tbsp. Oil

  • 1/3 cup of soy sauce

  • 2 cloves crushed garlic

  • 2 Tbsp. seeded mustard

  • 1 Tbsp. sabal oelek

  • 2 Tbsp. honey

  • 2 Tbsp. lemon

Spicy Sauce:

  • 1/2 cup of water

  • 2 tsp. soy sauce

  • 2 tsp. honey

  • 2 tsp. corn flour

  • 2 tsp. water

  • Reserve ¼ cup of marinade for the sauce


Combine all the marinade ingredients together. In a container place the lamb and pour the marinade onto the lamb rubbing it in as you pour. Marinate the lamb over night.

Remove the lamb from the refrigerator 1 hour before cooking. Take ¼ cup of marinade for the sauce. Baste the lamb while cooking with the remaining marinade. Cook on closed BBQ for 45 mins to 1 hour depending on thickness.

For the sauce heat the marinade, water, soy sauce and honey in a saucepan. Blend corn flour with water in a cup and add to the sauce mixture. Stir until sauce boils and thickens.