New Zealand Free-Range Lamb Filets (450g)

Canterbury
LB277

Description

A full pack of small lamb filets, the most tender part of the lamb. Quality lamb meat is already tender, so you can expect these to be fork tender. Each pack contains 6-8 tenderloins. Although too small to cut them into lamb filet mignon steaks, they are best cooked as a whole filet and then sliced into tiny medallions. Lamb filet is incredibly tender but comes with a milder flavor compared to striploin or lamb chops. Therefore they are best prepared and cooked very slowly in the fry-pan or on the grill over indirect heat. The filets come ready to heat and do not require further trimming. 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 (6-8 tenderloin filets)
Weight Approx. 450g (1lbs.)
Serves Serves 2-4 (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 filet, lamb fillet, lamb tenderloin, lamb filet steaks
Country of Origin New Zealand
Ingredients Lamb
Cut from Tenderloin
Category Steaks
Packaging 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 Filet Recipe Instructions

New Zealand Lamb Filet

Defrost in the fridge for about 2 days or in cold water for approximately 3 hours. Once completely defrosted remove packaging and pat dry with a paper towel.

New Zealand Lamb Filet

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.

New Zealand Lamb Filet

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

New Zealand Lamb Filet

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

New Zealand Lamb Filet

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 tiny medallions. For the love of the lamb gods, please do not use sauces or additional seasoning. Eat as is while warm to the touch. Oh, you will love these!

New Zealand Lamb Filet

Unbelievably tender and juicy. So tender and tasty, our 1 and a half-year-old delightedly devoured them and wanted more when there was none left.

New Zealand Lamb Filet

Enjoy high-quality and safe lamb for the whole family. 

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