Ground Merino Lamb
Four 2.5lb Packs (approx. 10lbs total)
Food & Wine Magazine called Merino “supremely delicate & tender” & “the next great lamb” in their January 2014 issue.
Ground merino lamb is extremely versatile and can be used to make everything from lamb burgers & tacos to sauces & meatballs. It’s easy to cook (just cook as you would other ground lamb, but be aware that it may cook more quickly).
Merino is a premium lamb variety with meat that is fine grained, silky, succulent and marbled, without the heavy fat deposits found in conventional lamb. Its flavor is less gamy, and more elegant, with a clean palate. Because it's leaner, it's best cooked at slightly lower temperatures for less time.
The lamb on the American market is commodity lamb – a variety of breeds and inter-bred lamb are represented without any regard for the eating qualities of any particular breed. Merino are exceptional – they offer highly desirable meat and wool characteristics just as Black Angus cattle produce exceptional beef.
Because Merino fleece grows fine and soft – they are raised to be sheared for the New Zealand top end apparel wool industry. Their meat is exceptionally tender, fine textured and elegant – with a taste that is less intense than conventional lamb. Chefs at fine dining restaurants love it because its more delicate flavor allows them to showcase more complexity in their dishes.
Merino are a slower growing, naturally leaner breed. Because of their heavier wool, they are better suited to high altitudes than in the lowlands where conventional lamb is farmed.
Silere alpine-origin merino is not just free range, it's open range. The merino roam huge, idyllic high-mountain range pastures in New Zealand, grazing on native herbs and tussock grasses.
Store ground merino lamb in your freezer until you need it, then thaw before cooking.
RECIPES & TIPS
Ground Merino meat can be used similarly to conventional ground lamb in recipes like burgers, meatballs, meatloaf, sausage, tacos & more. Try crumbling it for use in sauces.
Merino’s less intense flavor makes it much more adaptable – it can be paired with a wider variety of sides, sauces and seasonings that conventional lamb might overpower. Traditional lamb pairings like mint, thyme, rosemary, mustard and red wine will still work, however.