Merino Lamb Tenderloins
Six 8-Tenderloin Packs (48 Tenderloins, Approx. 12lbs Total)
Food & Wine Magazine called Merino “supremely delicate & tender” & “the next great lamb” in their January 2014 issue.
One of the most highly prized lamb cuts, lamb tenderloins are small, exquisitely tender pieces of meat. They’re easy to cook and are best prepared by searing, grilling or cutting them into medallions & sautéing.
Lamb tenderloins are the perfect size for appetizers, light meals, or serving multiple tenderloins as a full entrée portion.
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 Merino tenderloins in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Lamb tenderloins are very small, so they’re ideal for use in appetizers. Multiple tenderloins can also be served as an entrée portion. This cut is naturally extremely tender, and thus suited to fast cooking methods like searing, sauteing and grilling.
For more moist & flavorful results when searing Merino tenderloins, cook them at a slightly lower temperature – medium high heat instead of high heat.
These tenderloins will likely cook faster (and be done at lower temperatures) than those from conventional lamb. To cook them to medium rare, we recommend removing them from the heat when their internal temperature reaches 110˚F, then resting the meat.
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.