Merino Lamb Rump Hearts
Seven 4-Piece Packs (28 Pieces, Approx. 15lbs Total)
Food & Wine Magazine called Merino “supremely delicate & tender” & “the next great lamb” in their January 2014 issue.
The rump heart is a cut from the rear leg that offers great flavor and tenderness. It can be grilled, pan seared, roasted or cut down for faster cooking. These rump hearts are expertly trimmed, but the fat cap has been left on for better flavor and a more moist cooked result.
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 rumps in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Merino rump hearts can be grilled, pan seared, or pan roasted whole. Slice them against the grain into smaller pieces for use in stir frys, sautéed dishes, etc. Leaving the fat cap on & rendering it down during cooking will help ensure more flavorful, moist meat.
Because Merino is leaner, it will likely cook faster (and be done at lower temperatures) than conventional lamb. To cook loin fillets to medium rare, we recommend removing them from the heat when their internal temperature reaches 110˚F, then briefly resting the meat before serving.
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.