Lamb Aficionado Noun Lamb Afi.cio.na.do Plural Lamb Afi.cio.na.dos
Definition: A person who likes, knows about, appreciates and fervently pursues the Art of Lamb.
Synonym: Lamb Fanatic, Lamb Head, Lamb Enthusiast, Lamb Connoisseur, Lamb Expert, Lamb Evangelist.
Unfortunately we are unable to process any orders online at this time. However, if you have any inquiries please contact us on 0800 90 90 99 or email@example.com.
Your lamb can be stored under normal refrigeration for up to 28 days before use.
You can freeze our lamb if you wish, however with such a long fridge life we recommend you make the most of the fresh chilled lamb while you can.
We sure do…
Once you have opened the packaging, leave the lamb at ambient temperature to bloom (cherry red colour) this should take 5 – 10 minutes.
Brush the meat with oil to keep it moist during cooking and season with flaky sea salt and cracked black pepper, or your favourite garnish.
Always preheat your oven or BBQ to 180 degrees or to the temperature recommended.
Try not to open and close the lid of your BBQ or oven door. This lets the heat out and impacts on your cooking time.
On the BBQ, indirect grilling is used for larger cuts that require a longer cooking time; these cuts would burn if left over direct heat. The indirect heat method can only be used on a lidded BBQ. The lamb is placed between heat sources, not directly over it.
Direct grilling is used for searing smaller or steak cuts. Here the lamb is placed directly over the heat source and is turned once to sear both surfaces.
Use a meat thermometer to assist with accuracy of cooking time and to ensure the cut is grilled to your preferred level of doneness. 60C for medium rare, 65C for medium, 70C+ for medium to well done.
Allow the meat to rest for 10 minutes before serving to lock in the juices and flavour. Slice the meat across the grain.
Got any tips to share? Post them on our Facebook Page
Fresh Meats NZ Ltd
12 Mersey Street
Pandora, Napier, 4110
0800 90 90 99