Grass-Fed Lamb from New Zealand
Grass-Fed Boneless Lamb Striploins
Choose 8-10oz. or 10-12oz. striploins, 12 vacuum sealed packs, 2 striploins per pack
Just as in beef, lamb striploins are one of the best cuts available, offering an excellent balance of tenderness and delicious flavor.
These striploins are boneless and have been completely cleaned (“denuded”), meaning that all surface fat, silver skin, and other membranes have been removed, leaving just tender, lean meat.
All cuts in the Ovation Chef Ready Lamb program are hand selected for top quality; immaculately trimmed for 100% yields (no trimming required before you cook them) and top notch presentation; and then weighed, piece by piece, to ensure exact adherence to advertised weight ranges.
It is common in other programs to weigh multi-piece packs and average the weight out for ranging purposes. This means it is possible for large & small cuts to meet the weight range while being individually off specifications. Ovation’s Chef Ready process ensures that every piece is consistently the right size.
Ovation lamb is 100% grass-fed & pasture raised free range in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal in New Zealand. All cuts in this program are aged for 96 hours before blast freezing – longer than other lamb programs – in order to bring the lamb to the pinnacle of tenderness & flavor.
Grass-fed lamb is lower in saturated fat and higher in healthy vitamins, omega-3 fatty acids, and conjugated linoleic acid (CLA) than grain-fed lamb.
Store Ovation boneless lamb striploins in your freezer until you’re ready to use them, then thaw as many packs as you need.
RECIPES & TIPS
Lamb striploins can be pan-seared or roasted whole. They can also be sliced into medallions before pan searing or grilling.
Lamb pairs well with flavors like garlic, citrus (orange, lemon or preserved lemons), thyme, olives, onions, rosemary, cumin, spinach, curry spices, peas and/or mint.
Recommended Cooking Temps:
Rare - 120°F
Medium Rare - 130°F
Medium - 140°F
Medium Well - 150°F
Well Done - 160°F and above
The UDS recommends a safe eating temperature of 145°F.
What Others are Saying
Lamb like you've never had before
by W R J
This is my favorite product on the whole Marx site: perfectly trimmed, ready to use, great flavor, versatile, no visible fat or gristle. It's my go-to cut for important occasions.