Description
* New Zealand quality meat.
* Sear the meat alternately to retain the juices in the meat.
* Vacuum packed to optimally preserve tenderness, meat flavors and juices.
* Quality meat from the professional butcher.
Extra information
Rack of lamb
Usage
Preparation: remove the rack of lamb from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the rack of lamb from the refrigerator and packaging 1 hour before use and allow it to come to room temperature, covered. Pat the rack of lamb dry with kitchen paper and rub with a spice rub if necessary. Frying pan: heat (olive) oil in a frying pan and fry the rack of lamb for 2-3 minutes until brown on both sides. Then prepare the rack of lamb in the oven. Oven (170ᴼC): Place the seared rack of lamb in an oven dish in the center of a preheated oven. Bake the rack of lamb for 20-25 minutes. Baste the rack of lamb regularly with the meat juices. Let the rack of lamb rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Please note: heat the product thoroughly.
Ingredients: lamb.
Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams
