Small steak portions from the leg of lamb. Not as tender but very lean and rich in flavor - a definite go for lamb lovers. These can be cooked in the frying pan or on the grill. One pack of 500g (1.1lbs) contains 3-4 steaks, nicely trimmed and ready to cook. Season with olive oil, sea salt, black pepper, and garlic powder. Cook to medium-rare and cut thinly against the grain for the best results.
Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been a cultural tradition in New Zealand. New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All-year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics.
|Contents||1 pack contains 3-4 steaks|
|Serves||Serves 2-4 depending on serving style|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 24h
In ice-water: approx. 4 hours
|Cooking Method||Frying pan, skillet and grill
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as||Spring lamb, neck bones, neck filet, lamb bones|
|Country of Origin||New Zealand|
|Packaging||Vacuum packed together|
✔ All year free-range and open pasture-raised. Grass-fed and grass-finished.
✔ Humanely raised and treated with respect by family farmers.
✔ No subtherapeutic use of antibiotics.
✔ Free of growth-promoting hormones.
✔ No GMO-feed.
✔ Tender, juicy, and light in color due to the natural feed and the young age of the lambs.
At A Glance
|Sheep Breed||Romney breed|
|Farm/Ranch||Family farms in New Zealand|
|Region||North Island of New Zealand|
|Breeding||All year free range on open pastures|
|Feeding||Grass-fed and grass-finished|
|Traceability||100% fully traceable from farm to fork through lot numbering and management.|
|Subtherapeutic Use of Antibiotics||Never|
|Chemically Pesticide Treated Grass||Never|
Defrost in the fridge overnight. Remove from packaging and allow the meat to come to room temperature for about 15 minutes. Remove any moisture with a paper towel.
Quality meat does not need heavy seasoning or marinade. Simply season with sea salt, freshly ground pepper, and garlic powder. Rub it all in with olive oil.
Cook slowly on low to medium heat. You need to hear it sizzle.
Turn often and make sure you don't overcook the steaks. Once the core temperature hits 50 degrees C, remove the steaks from the heat.
Place the steaks on a cutting board and allow them to cook on residual heat.
Use a large sharp knife and cut it into thin slices against the grain for best results.
Juice and flavorsome leg of free-range lamb. Sprinkle with sea salt and enjoy it as is.
Translated from Japanese: It was very delicious.
Translated from Japanese: The amount of one pack is just right, it’s easy to thaw, and it’s easy to cook. The quality is always stable and delicious. The lamb shoulder chunk is also delicious and I like it, but I want to keep this in the freezer in the future because it’s easier to prepare.
Translated from Japanese: Lamb meat is rarely sold at local supermarkets, so I searched for it online and found this. I bought it once and ordered it again because it was so delicious. Lamb steak is good.
Translated from Japanese: It’s mainly for my dog.
Because there's only sliced meat in the supermarket near my house, this lean meat comes in handy.
Sometimes we humans eat it, too. It doesn't smell and although I don’t usually like lamb, it's delicious.
Translated from Japanese: I used to buy different lamb chunks, but it was too big for a small family, so I often buy this these days. I also bought it for yakiniku. I think this product has less drip and tastes better, so I reordered it. One piece is just the right thickness and is easy to use. Of course, the taste is good and you can enjoy the flavor of lamb without a bad smell.