Alpaca Denver Leg
Approx. 10lbs in 4 Packs
Alpaca Denver legs are alpaca legs that have deboned, cleaned of connective tissue, and separated into their four component muscles (rump, topside, silverside, knuckle) for easier cooking. The individual muscles can be seared or sliced into smaller medallions.
Alpacas are small llama-esque animals originally from the Andes Mountains of South America. They’ve been domesticated for over 12,000 years for their fiber (similar to wool) and their meat. These alpacas are pasture-raised in the upper midwest US (with supplemental grain in the winter).
Alpaca meat is mild & slightly sweet (it is often compared to lean, mild lamb or pork) with a clean finish. It is high protein but very low in both fat and cholesterol. In fact, it is lower in cholesterol (on average) than even venison and rabbit.
Store alpaca Denver legs in your freezer, then thaw as many packs as you need.
RECIPES & TIPS
Alpaca Denver leg muscles can be cooked whole or cut into smaller medallions.
Alpaca meat is best quickly seared over high heat. Because it’s so very lean it will cook more quickly than conventional beef and is best served rare, medium rare or medium.
Let meat rest (loosely covered) for a few minutes after cooking (longer for larger cuts) before slicing. This will help ensure a better finished dish.