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New Zealand Frozen Grass Fed Ovation Lamb Cutlets - {{ selectedVariant.name }}

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HKD 299.00 / kg

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4 cutlets per pack.

Ovation lamb is 100% grass-fed and free-range. All lambs are raised without antibiotics, growth hormones or genetically engineered feed. Processed with skill and care, the lamb meets the highest international quality standards.

Ovation lamb comes from four unique regions of New Zealand. Each area is made up of different soil structures, climate, sunlight and grass types resulting in subtle yet different flavour profiles. The lamb is produced to suit multiple cuisine options. Whatever way you prepare it, the tenderness and natural 100% grass-fed flavour will be uncompromised.

Ovation lamb is born and raised in one of the most pristine places on the planet, New Zealand. It’s a natural and unpolluted environment with open pastures, fresh air and sunshine. This impacts directly on the quality and flavour of our meat. It’s pure, healthy and a product you can trust.

Recipes:

Cooking Tips:
> Ovation lamb is extremely versatile. Cooked correctly it’s tenderness and delicate flavour provides a unique dining experience.
> If possible, remove meat from refrigerator about 30 minutes before cooking.
> Each cut of lamb is unique and some require long slow cooking while some require faster times. The meat should be cooked for the correct amount of time, according to the cut.
> Searing meat helps to seal in the flavour and the juices whilst cooking. To do this, lightly rub the lamb with oil and season with salt and pepper. Turn in a smoking pan so that each surface of the meat is coloured.
> All lamb should be rested underneath foil on a warm plate after cooking to retain the moisture and prevent dryness. The length of time you should rest your lamb depends on the cut, the size of the piece and the cooking time. The more rapidly the lamb has been cooked, the longer you will need to rest it. For example, a rack of lamb that has cooked at a high temperature for 20 minutes after searing, should rest for 20 minutes.

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