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.
1 Pack (6-8 tenderloin filets)
Approx. 450g (1lbs.)
Serves 2-4 (Depends on the serving style)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 48h In ice-water: approx. 3h
Frypan, Grill (indirect heat only)
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days.
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.
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 tenderloin comes with a high red meat to fat ratio, therefore they need to be cooked very carefully and slowly.
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.
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!
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.
Enjoy high-quality and safe lamb for the whole family.