Explore the Best Lamb Cuts of New Zealand

In New Zealand, you can get a wide range of lamb cuts, which you may not get anywhere else in the world. As far as taste, softness, and food- value are concerned, these grass-fed lambs are considered the best. If you want to explore and taste the best lamb cuts of New Zealand, the first thing that you should look at is their cooking techniques, recipes, spices, and other ingredients used in cooking.

If you love lamb chops or ribs, you should go for a grill, as they taste superb when grilled. On the other hand, if you have a fancy for lamb legs or shanks, you should go for slow braise. The taste would be superb.

When you are in New Zealand, you can’t miss delicious lamb meat recipes. Try it and you’ll understand it yourself. New Zealand lamb meat cuts are soft, lean, and tender on being fed grass and not given any artificial food or food-related additives.

Best Lamb Cuts of New Zealand: You Must Know It

Though there are a large number of pasture-raised lambs available in New Zealand, Here are six most popular lamb meat cuts that are simply unparalleled in taste:

Lamb Leg:

If you are a lover of lamb meat, go for the leg of the lamb when in New Zealand. Nothing really can taste better than a well-marinated leg piece of meat available in the restaurants of New Zealand. A leg piece must be cooked slowly or roasted slowly to get the real taste.

Lamb Shanks:

This will be your another experience with the taste of lamb cut readily available in restaurants in this country. Lamb shanks should be cut from the working muscles of the front or rear legs of the lamb. This piece of meat should be cooked slowly.

Tender Cuts:

You can pan-fry, grill, or roast the tender cuts, which, among others, comprise fillet, rib-loin, mid-loin, and rump. These pieces are considered the most tender parts of the lamb meat.

Medium-Tender Cuts:

Met gathered after medium-tender cuts should always be grilled, pan-fried, or cooked slowly in the gas oven. The medium-tender cuts comprise topside, silverside, think flank, and ribeye.

Less Tender Cuts:

The less tender cuts meat pieces comprise mainly the neck, shoulder, shank, breast, flap, and spare ribs. Such pieces should be slowly cooked.

Premium Cuts:

The pieces of premium cuts are known for their tenderness. After being marinated with spices and other local ingredients, the pieces of premium cuts should be grilled, barbecued, and roasted (as per taste) slowly. Ground lamb, rack, and loin chops are known as premium cuts.

Conclusion

Lambs are an integral part of pastoral life in New Zealand. The peasantry and livestock owners rear lambs with utmost care. The lamb rearing and raising remains as it was centuries ago. That is why the grass-fed lamb meat sourced from New Zealand just cannot be compared with the lamb meat of other countries.