Australian High Grade Grass-Fed Netted Boneless Lamb Square Cut Shoulder

Tasting Notes from the Curator

The Australian High Grade Grass-Fed Lamb Netted Boneless Lamb Square Cut Shoulder is a testament to meticulous animal husbandry and the pristine conditions in which it is raised. The aromas are deeply influenced by the mineral-rich pastures and the diverse flora of rye, clover, chicory, and herbs, lending an earthy and fresh quality to the meat. Upon cooking, the lamb develops a rich, savory aroma accented by roasted and caramelized notes due to the Maillard reaction. The infusion of herbs like rosemary and garlic further enhances its intoxicating fragrance. Flavour-wise, the lamb emits a robust yet balanced profile. The savory depth comes from its traditional grass and herb diet, coupled with a mild, natural sweetness from inherent sugars. The 21-day aging process intensifies these flavors, yielding a tender texture and enhanced juiciness. The marbling ensures each bite melts in the mouth while proper preparation gives the meat a succulent, crispy exterior that contrasts beautifully with its tender core.

Pairings & Suggestions

The Australian High Grade Grass-Fed Lamb Netted Boneless Lamb Square Cut Shoulder is exceptionally versatile and can be the star in numerous gourmet dishes.

• Slow Roasting: Ideal for slow-cooked dishes, it’s perfect when combined with root vegetables like carrots and potatoes, infused with herbs such as thyme and rosemary. Pair with a mint sauce or a rich red wine reduction.

• Braised: Consider cooking with red wine, garlic, and seasonal vegetables for a hearty, satisfying stew. Serve alongside crusty bread or risotto to complement the flavors.

• Herb Crust: Coat with a crust of parsley, mint, and breadcrumbs for a flavorful roast that pairs well with sautéed greens and roasted vegetables.

• Grilled Skewers: Marinate in lemon juice and herbs, thread onto skewers with vegetables like bell peppers and onions, and serve with a side of tzatziki.

This lamb shoulder’s rich taste also pairs brilliantly with full-bodied red wines like Cabernet Sauvignon or Syrah, enhancing the overall dining experience.

Exploring the Rich History of Australian Lamb

Australia’s reputation for producing superior lamb is deeply rooted in a history of traditional animal husbandry and optimal environmental conditions. The mineral-rich plains, particularly in regions like New England and Southern Australia, provide ideal pastures for grazing, ensuring top-quality meat. Since the introduction of sheep with The First Fleet in 1788, Australia has evolved its practices, focusing not just on wool but also on lamb meat production.

The transition to grass-fed systems in the late 20th century arose from increasing consumer demand for health-conscious, environmentally sustainable meat options. The unique flavor profile of Australian lamb is attributed to its natural grazing on nutrient-rich pastures, a practice that not only enhances the taste but also contributes to the lamb’s overall health. The enduring traditions of sheep farming in Australia, emphasizing ethical treatment and natural environments, ensure that lamb produced here is of the highest caliber. With each succulent bite of the Australian High Grade Grass-Fed Lamb Netted Boneless Lamb Square Cut Shoulder, one tastes a piece of this rich agricultural heritage, promising an experience that is as educational as it is delicious.

Storage Instructions

This lamb is delivered frozen to preserve its peak freshness. Upon receipt, store in the freezer at 0°F (-18°C) if not using immediately. For thawing, transfer to the refrigerator and keep between 32°F to 39°F (0°C to 4°C). Once thawed, immediately prep for cooking. Do not refreeze once thawed.