Horizon Farms
Free-Range Lamb Striploin from New Zealand (170g)
Choose options
A 170g (6oz) small lamb boneless striploin steak cut from the short loin. As to expect from a striploin, the cut is 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 steak |
| Weight | 170g (6oz) |
| Serves | Serves 1 depending on recipe |
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. 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 | 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.
✔ Excellent source of Vitamin B12, Iron and Zinc. Low in Sodium.
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 | 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 |
| Importer | Horizon Farms, Inc. |
| Processing in | Japan |
Lamb Striploin Recipe Instructions
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.
Once trimmed they should look like the steaks in the image. Now all you need is to lightly season them.
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.
Lamb striploin comes with a high red meat to fat ratio, therefore they need to be cooked very carefully and slowly.
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.
Take the steaks off the heat once the core temperature reaches 50 degrees Celsius (125 degrees Fahrenheit) and let them rest for 5 minutes.
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.
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).
Enjoy high-quality lamb. Guaranteed to leave a positive lasting experience and change the mindset about lamb meat.