New Zealand Free-Range Lamb Striploin (800g)

Canterbury
LB252

Description

These are 3-4 small-sized lamb boneless striploin steaks cut from the short loin. As to expect from a striploin, the cuts are incredibly tender and full of juiciness and heavenly flavor. If you like lamb chops you will love lamb striploin. This cut deserves more attention - Striploins are best served and treated as steaks. Therefore they are best prepared and cooked very slowly in the fry-pan or on the grill over indirect heat. Please note the striploin comes with the silverskin attached, please remove it as shown in the instructions below. Do not season excessively - high-quality lamb does not come with gamey flavor or odors. All you need is salt, pepper, garlic powder and olive oil. See the instructions and videos below.  

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. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. However, lamb shoulder is probably not what you want to begin with if you are new to lamb. Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand. 



 

Contents

Contents 1 Pack (3-4 striploin pieces)
Weight Approx. 800g (28oz.)
Serves Serves 3-4 (Depends on the serving style)

Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (32°F)
Defrosting Time In the fridge: approx. 48h
In ice-water: approx. 3h
Cooking Method Frypan, Grill (indirect heat only)
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.

 

Details

Also known as Spring lamb, lamb short loin, lamb sirloin, lamb strip loin
Country of Origin New Zealand
Ingredients Lamb
Cut from Short Loin
Category Steaks
Packaging 3-4 pieces vacuum packed together. Not individually vacuum packed!

 

About New Zealand Pasture-Raised Lamb

✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.

✔ No GMO-feed.

✔ Humanely raised and treated with respect by family farmers.

✔ No subtherapeutic use of antibiotics. 

✔ Free of growth-promoting hormones.

✔ Free of gamey flavor and strong lamb odor. Tender, juicy and light in color due to the natural feed and the young age of the lambs.

✔ Excellent source of Vitamin B12, Iron and Zinc. Low in Sodium. 


 New Zealand Lamb

 

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. Harvested before 12 months.
Feeding 100% grass-fed and grass-finished
Traceability 100% fully traceable from farm to fork through lot numbering and management.
Growth-Hormones Never
Subtherapeutic Use of Antibiotics Never
Chemically Pesticide Treated Grass Never
GMO feed Never
 

Lamb Striploin Recipe Instructions

 New Zealand Lamb Striploin

Defrost in the fridge for about 1 day or in cold water for approximately 2 hours. Once completely defrosted, use a sharp knife to remove the tough silverskin found atop the steaks (see right steak in the picture). Try not to trim off too much meat and keep the knife close to the silverskin.

New Zealand Lamb Striploin

Once trimmed they should look like the steaks in the image. Now all you need is to lightly season them.

New Zealand Lamb Striploin

We say it again, high-quality lamb does not require excessive seasoning in order to "cover-up" a gamey taste. Use coarse sea salt, freshly ground black pepper, and garlic powder. We recommend garlic powder instead of fresh garlic because it sticks better to meat and provides a milder, desirable garlic flavor. Don't forget to rub with olive oil.

New Zealand Lamb Striploin

Lamb striploin comes with a high red meat to fat ratio, therefore they need to be cooked very carefully and slowly. 

New Zealand Striploin Steak

Keep turning the steaks and make sure every side is cooked evenly. Again, cook slowly on low flame. There is no need to sear this petite steak.

New Zealand Striploin Steak

Take the steaks off the heat once the core temperature reaches 50 degrees Celsius (125 degrees Fahrenheit) and let them rest for 5 minutes.

New Zealand Striploin Steak

Slice evenly into thick slices. For the love of the lamb gods, please do not use sauces or additional seasoning. Eat as is while warm to the touch. 

New Zealand Striploin Steak

Unbelievably tender and juicy. A typical striploin meat texture with a mild gourmet lamb flavor (tastes absolutely like lamb chops but without bones and fat). 

New Zealand Lamb Striploin

Enjoy high-quality lamb. Guaranteed to leave a positive lasting experience and change the mindset about lamb meat.

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