This is a rare cut indeed. Chefs love it because it offers lots of flavor in a small package, and at a decent price. For those who love lamb (you know who you are), it’s something new to try.
These chunky little steaks, about 7 ounces each, are from the well-worked rump of the lamb. Active muscles tend to make the tastiest steaks, we find.
Treat them like lamb steaks: best on the grill, or seared in a hot pan. Try marinating with red wine, vinegar, your favorite spices, and then grill or sear about 3 minutes on each side.
Because the meat has some tooth, cook it to medium-rare. After it rests, the lamb can be sliced and enjoyed on a salad, or with any of your favorite lamb accompaniments.
Just the facts
- 100% grass-fed
- Humanely raised on spacious pastures
- No antibiotics or hormones from birth
- Healthy source of lean protein, minerals and B vitamins
- Delicious, sweet, tender meat
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our goal in all we do is to provide healthy and delicious meat that comes from a clean and sustainable environment. We are dedicated to finding ranchers and farmers that share our vision of a more humane and sustainable way of rearing livestock. That’s why we work only with those who respect nature and focus on the best animal welfare practices.
D’Artagnan sources lamb from Australia, where there is a strong tradition of pasturing these woolly ruminants. Our humanely-raised lamb comes from a clean and natural, free-range environment where the young animals graze on grasses like rye and clover in spacious pastures and semi-arid rangelands.
Most importantly, when lambs are raised this way there is no need for antibiotics to prevent disease, as is common in crowded feedlot conditions. Our lambs are never, ever administered antibiotics, hormones or any other unpleasant substances.
The Border Leicester-Merino, Dorset and White Suffolk cross-breed sheep are raised to maturity in 6 months, instead of the more typical 9-12 months. The idyllic growing conditions, low-stress environment and the young age of the lambs all ensure a clean, mild-tasting meat that is never gamey.
