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Today Gourmet Frozen Ground Lamb 4-1lb. Packages
Ingredients
Ingredients
Ground Lamb
Key item features
- Ground lamb is a good source of protein, zinc, selenium, riboflavin, niacin, and vitamin B12, which can help support cellular function, maintain energy, and fight fatigue.
- Ground lamb has a distinct and unique flavor that enhances burgers, meatballs, shepherd's pie, Greek and Middle Eastern cuisines, and other dishes.
- The ground lamb is made from meat and trimmings from various parts of the lamb, such as the shanks, breast, neck, flank, rib, loin, leg, and shoulder, resulting in a mild yet distinguished flavor.
- The ground lamb is sourced from New Zealand, where the fertile land and temperate climate ensure a supply of high-quality, free-range, grass-fed tender sheep and lamb throughout the year.
- The ground lamb is 80% lean and 20% fat, providing a balanced nutritional profile.
- The ground lamb is conveniently packaged in 4-1lb. packs.
- PREPARATION INSTRUCTIONS: When cooking lamb, your best kitchen friend is a good meat thermometer to determine when to remove your cut from heat. Stop cooking lamb when the thermometer shows 5 – 10° less than your planned temperature. Lamb will gain those degrees while resting. USDA recommends cooking chops and roasts at 145º for medium-rare and 160º for well-done. Ground lamb should be cooked to at least 160º. But don’t serve immediately. Resting your lamb will allow the juices to settle.
Specs
- Food conditionFrozen
- Food formGround
- Lean to fat ratio85% Lean/15% Fat
- Shelf life365 days
- Assembled product weight4 lb
- Lamb cutGround Lamb
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Starting from $149.97
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About this item
Product details
New Zealand Blue Sky Lamb = Remarkable taste from a remarkable place. Free Range natural diet, lean and nutrient-rich, tender flavor. Ground lamb is a unique ground meat that can be used in various recipes, especially flavorful Mediterranean-style dishes. Spices like cumin bring out its savory flavor. For an Aegean twist on a barbecue favorite, try substituting ground lamb into your usual recipe for burger patties. When they're hot off the grill, top them with tzatziki. Ground Lamb is 80% Lean and 20% Fat. Southern New Zealand’s fertile land and temperate climate ensure farmers' supply, so our customers can be assured of high-quality, free-range, grass-fed tender sheep and lamb throughout the year. Our customers can be assured that their fresh meat is of the highest quality and bred to strict specifications by selected suppliers. Lamb is loaded with vital proteins; just one 3-ounce serving of lamb meat contains over 23 grams of protein. Protein provides so much for the body with slow-burning, sustainable fuel. It also helps your body build, repair, and maintain muscle mass.
- Ground lamb is a good source of protein, zinc, selenium, riboflavin, niacin, and vitamin B12, which can help support cellular function, maintain energy, and fight fatigue.
- Ground lamb has a distinct and unique flavor that enhances burgers, meatballs, shepherd's pie, Greek and Middle Eastern cuisines, and other dishes.
- The ground lamb is made from meat and trimmings from various parts of the lamb, such as the shanks, breast, neck, flank, rib, loin, leg, and shoulder, resulting in a mild yet distinguished flavor.
- The ground lamb is sourced from New Zealand, where the fertile land and temperate climate ensure a supply of high-quality, free-range, grass-fed tender sheep and lamb throughout the year.
- The ground lamb is 80% lean and 20% fat, providing a balanced nutritional profile.
- The ground lamb is conveniently packaged in 4-1lb. packs.
- PREPARATION INSTRUCTIONS: When cooking lamb, your best kitchen friend is a good meat thermometer to determine when to remove your cut from heat. Stop cooking lamb when the thermometer shows 5 – 10° less than your planned temperature. Lamb will gain those degrees while resting. USDA recommends cooking chops and roasts at 145º for medium-rare and 160º for well-done. Ground lamb should be cooked to at least 160º. But don’t serve immediately. Resting your lamb will allow the juices to settle.
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Specifications
Food condition
Frozen
Food form
Ground
Lean to fat ratio
85% Lean/15% Fat
Shelf life
365 days
Directions
Safe Handling Instructions
Keep frozen until ready to use. Thaw in refrigerator.
Warranty
Warranty information
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Ingredients
Ingredients
Ground Lamb
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