Lamb

These lamb fillets are lean and succulent, pan sear, roast, rest and slice on an angle for gourmet presentation. Great marinated and thread on skewers for the barbque. Delicious with chargrilled or roast vegetables, salads or cous cous. Once the pack is opened, if not using all five fillets, the spare fillets can be kept up to 10 days refridgerated.

1st Class
Fillet

Fillet

1st Class Lamb is NZ's premium free range lamb. Raised and processed primarily for the export market it is sort after and supplied to high-end restaurants throughout NZ. It is aged for ultimate flavour and tenderness. Each pack contains five succulent fillets per tray, approximately 500g per tray. The fillets are trimmed of fat making them perfect for pan searing, roasting or on the barbeque.

$32.95  5 x 100g
 
This price includes GST
Excludes delivery
Guide to Meat

The best cooking technique for Eye Fillet Steak

Choose either AngusPure or Wakanui Blue eye fillet. Take the steak out of the fridge for 20 minutes before cooking to let it reach room temperature. Oil the steak, but not the pan and then season accordingly. We especially recommend Sale Alla Erbe (sea salt with herbs - recommended by Simon Gault) available from our pantry range. Heat the pan to a very high heat, and then cook steaks 3 minutes each side for rare, or 4.5 minutes each side for medium. Once you have finished cooking, rest the meat on a plate or loosely cover with tin foil for five minutes before serving. Letting the meat stand is a very important aspect and the secret to a delicious steak, it also ensures a consistent cook through, and ultimate tenderness.
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