Lamb

SILERE alpine origin merino
Frenched Rack

Frenched Rack

Discover the taste of the high country in your own home. The exquisite flavour of merino has slowly matured over 6-18months on a rich diet of mountain herbs and grasses. Now, SILERE alpine origin merino is available in a range of tender, versatile cuts delivered fresh to your door. SILERE alpine origin merino French racks have a rich robust flavour. Fat cap on for maximum flavour and succulence. Can be used as single serving or sliced into double cutlets for smaller portions. Works for any eating occasion.

$55.00  1kg - 2 racks
 
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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