Rabbit, Lamb & Sausage Sampler
PRODUCT INFO
Pack your freezer with an assortment of delicious specialty meats – lamb racks, whole rabbits, duck sausages and lamb sausages.
Each Sampler Contains:
Two 2½lb Whole Rabbit Fryers (individually wrapped)
Two 16-18oz New Zealand Lamb Racks (in a 2-rack pack)
Eight 4oz Duck & Bacon Sausages (in 8-link pack)
Eight 4oz Italian Lamb Sausages (in 8-link pack)
Ingredients:
Duck & Bacon Sausage: Duck, bacon (cured with water, salt, sugar, sodium phosphate, smoke flavoring, sodium erythorbate and sodium nitrate), onions, water, spices, jalapeno pepper, salt and garlic. (with pork casings)
Italian Lamb Sausage: Lamb, water, salt, dehydrated onions, spices, paprika and dehydrated garlic. (with pork casings)
STORAGE
Store whole rabbit fryers, lamb racks & sausages in your freezer until you’re ready to use them, then thaw before cooking.
RECIPES & TIPS
Rabbit Fryers:
Rabbit saddle meat is mild and tender. It is often cooked using fast, dry heat methods like grilling or sautéing.
Rabbit legs have a stronger flavor and are more often braised, roasted, ground (off the bone) or stewed.
Because of these differing characteristics, rabbit saddles and legs are often separated and cooked in different recipes.
Rabbit meat pairs well with onions, bacon, thyme and most other herbs, mustard, juniper berries, fruit (particularly berries and citrus), wine, cabbage, and mushrooms.
Lamb Racks:
Lamb racks are often roasted whole or sliced into chops for grilling, broiling, or roasting. They can be crusted with herbs, and/or spices for extra flavor.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above
Sausages:
Lamb & duck sausages can be grilled, sautéed, roasted and otherwise cooked as you would other sausages. Their casings can also be slit and the meat crumbled for use in sauces, stuffing, meatballs and a host of other applications.