Lamb Carcass NZ Per KG

Our New Zealand lamb carcass represents the pinnacle of quality and flavor, sourced from lambs raised on the lush, green pastures of New Zealand. This whole lamb carcass is expertly processed to ensure maximum freshness and taste, making it an ideal choice for butchers, restaurants, and wholesale buyers who demand the best. With its superior meat quality and rich flavor, this lamb carcass is perfect for a variety of culinary applications, from roasting and grilling to braising and stewing. Elevate your menu or meat offerings with the exceptional taste and versatility of our New Zealand lamb carcass.

Key Benefits:
Premium Quality: Sourced from lambs raised on the lush pastures of New Zealand, known for its high standards in animal husbandry and meat quality.
Versatile Cuts: The whole lamb carcass allows for a variety of cuts, including racks, chops, shoulders, and legs, suitable for multiple culinary applications.
Freshness Guaranteed: Expertly processed and frozen to lock in freshness and flavor, ensuring top quality upon arrival.
Ideal for Wholesale Buyers: Perfect for butchers, restaurants, and wholesale purchasers looking to offer premium lamb products to their customers.
Suggested Recipe: Roast Whole Lamb with Herbs and Garlic
Ingredients:
1 New Zealand lamb carcass (whole)
10 cloves garlic, minced
1/4 cup olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons dried rosemary
2 tablespoons dried thyme
4 lemons, halved
4 onions, halved
4 cups vegetable or beef broth
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (160°C).

Prepare the Lamb:
Pat the lamb carcass dry with paper towels. In a large bowl, combine the minced garlic, olive oil, kosher salt, black pepper, dried rosemary, and dried thyme to create a marinade.

Season the Lamb:
Rub the marinade all over the lamb carcass, ensuring it’s evenly coated. Let it sit for at least 30 minutes to absorb the flavors.

Arrange in Roasting Pan:
Place the halved lemons and onions in the bottom of a large roasting pan. Place the seasoned lamb carcass on top of the lemons and onions.

Add Broth:
Pour the vegetable or beef broth into the bottom of the roasting pan.

Roast the Lamb:
Cover the roasting pan with aluminum foil and roast in the preheated oven for approximately 4-5 hours, or until the lamb is tender and the meat easily pulls away from the bone. Baste occasionally with the pan juices to keep the meat moist.

Rest and Serve:
Remove the lamb from the oven and let it rest, covered with foil, for 20-30 minutes before carving. Carve the lamb into desired cuts and serve with the roasted lemons and onions.

This whole roasted lamb recipe showcases the rich flavors and tender texture of New Zealand lamb, making it a perfect centerpiece for large gatherings and special occasions. Ideal for wholesale buyers, this lamb carcass provides versatile options for a variety of culinary needs.