Aussie Halal Lamb & Chef Abdul Yaseen

Aussie Halal Lamb & Chef Abdul Yaseen

Chef Abdul Yaseen is a multi-award-winning chef and a modern Indian food connoisseur with a reputation for excellence in the UK and abroad. He was part of the founding team of the iconic London restaurant, the Cinnamon Club, as well as Cinnamon Kitchen, and Anise.

Probably the UK’s most decorated Muslim chef, with decades worth of experience in the restaurant industry, Chef Yaseen is an Aussie Lambassador for Australian halal lamb in the UK. As a Lambassador, Chef Yaseen, will help promote and raise awareness of Australian lamb in the UK.

Feed The Lion is the UK’s premier, award-winning, halal food news site. They are dedicated toward objectively and impartially presenting the very best the global halal food industry has to offer.

Feed The Lion is extremely excited to collaborate with Aussie Beef & Lamb to showcase how Australian halal certified lamb is raised on lush green pastures and is traceable across every stage of its life.

“Aussie halal certified lamb is the go-to choice for businesses, chefs and restaurateurs across the country.” said Feed The Lion, “More and more UK businesses are turning to Aussie lamb for consistent eating quality and as a reliable source.” The Australian red meat industry’s commitment to achieving carbon neutrality by 2030 is another strength.

A significant portion of Australian beef and lamb products available in the UK is halal certified, ensuring adherence to strict Islamic guidelines throughout the entire production process. From farm to fork, Australian halal certification is rigorously enforced, backed by comprehensive legislation.

Established in 2009, the Australian Government Authorised Halal Programme (AGAHP) outlines precise standards for the production and export of halal meat, including halal beef steaks and halal lamb chops. Every stage, from livestock rearing to processing and distribution, is meticulously monitored and verified by accredited certifying bodies to guarantee compliance with halal requirements.

To provide clear identification, halal-certified Australian beef and lamb products are marked with a distinctive halal stamp. This stamp is prominently displayed on tags, wrappings, labels, and packaging materials. The AGAHP certification offers consumers worldwide the confidence that Australian beef and lamb products have been produced in accordance with Islamic principles.

Aussie Beef and Lamb are thrilled Chef Yaseen and Feed The Lion agreed to collaborate in developing three unique recipes using Australian halal lamb.

Grilled Australian Halal Lamb Rack Cutlets

According to Chef Yaseen, the first rule of cooking with premium meat is to let the product speak for itself. His tantalisingly spicy, yoghurt-based marination does exactly that.

The marinade is made from ingredients including ginger, garlic, turmeric and chilis. The interesting part of the recipe is how the garlic is tempered in oil and finished with gram flour before being added to the remaining marinade ingredients.

After marinading for 2 hours the lamb cutlets are grilled to get good caramelisation of the fat.

The grilled lamb cutlets are ideally served simply with a fresh green salad, a coriander chutney, and garlic roasted new potatoes.

Chef Yaseen said, “The lamb cutlet fat is nice and rich, with beautiful marbling of the meat. The quality of meat really matters a lot. Aussie lamb does the trick.”

See the full recipe for Grilled Australian Halal Lamb Rack Cutlets here.

Hunter’s Australian Halal Lamb Leg Escalopes

Using an Australian halal leg of lamb, Chef Yaseen takes the primals of the lamb to minimise the amount of fat in the slices of meat.

Traditionally cooked on hot stones under the sun, the Hunter’s Aussie Lamb Escalopes dish captures the technique used by ancient hunters in cooking slices of meat with robust marinades.

Chef Yaseen’s marinade uses a special spice mix including cumin, cardamon, cinnamon, all spice, pepper and cloves. The marbling of the lamb beautifully compliments the spices and is served with a contrastive coriander and mint chutney.

See the full recipe for Hunter’s Australian Halal Lamb Leg Escalopes here.

Clove Smoked Australian Halal Lamb Rump

In his third recipe, Chef Yaseen creates a deconstructed version of a traditional Rajasthani dish, with the meat sliced thin and served medium.

The science of marination goes back to the ancient ways and requires something citrus and then salt. In this recipe Chef Yaseen uses lemon allows the pores of the meat to be opened allowing the seasoning in which includes chili powder, turmeric and cloves powder for smokiness.

After searing in the pan, the rump is transferred to the oven and slow cooked. The accompanying sauce with slow cooked onion, corn and spices gives the modern deconstructed twist to a traditional curry.

See the full recipe for Clove Smoked Australian Halal Lamb Rump here.

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