Free-range lamb rump steaks from New Zealand. A little more tender than the leg steaks, and rich in flavor. Super delicious and super easy. These can be cooked in the frying pan or on the grill. One pack of 500g (1.1lbs) contains 2 or more ready to cook steaks that may vary in size. Season with olive oil, sea salt, black pepper, and any other seasonings to your liking. Cook slowly to medium-rare for the best results.
Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been a cultural tradition in New Zealand. 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.
Contents
| Contents | 1 pack |
| Weight | 500g (1.1lbs) (Contains at least 2 steaks) *The amount of steaks may differ from the product images. |
| Serves | Serves 2-4 depending on serving style |
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. 4 hours |
| Cooking Method | Frying pan, skillet and grill |
| Best By |
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
Details
| Also known as | Spring lamb, rump steak, lamb steak |
| Country of Origin | New Zealand |
| Ingredients | Lamb |
| Cut from | Rump |
| 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.
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 |
| 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 |
Defrost in the fridge overnight. Remove from packaging and allow the meat to come to room temperature for about 15 minutes. Remove any moisture with a paper towel. Quality lamb does not need heavy seasoning or marinade. Simply season with sea salt and freshly ground pepper. Rub it all in with olive oil.
Cook it standing up on the fat side first, on high heat. You need to hear it sizzle. You want to get that fat cooked first so the rest of your steak can absorb the flavor from the nicely rendered fat. After the fat is cooked, lower the heat and cook slowly on the flat sides.
Turn often and make sure you don't overcook the steaks. Once the core temperature hits 50 degrees C, remove the steaks from the heat.
Place the steaks on a cutting board and allow them to cook on residual heat.
Use a large sharp knife and cut it into thin slices against the grain for best results.
Juicy and flavorsome rump of free-range lamb. Sprinkle with sea salt and enjoy it as is.
