CUTLET

 
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BARBECUE

 
 
 

LAMB CUTLETS ARE INCREDIBLY TENDER AND LOADED WITH FLAVOUR. PERFECT FOR ENTERTAINING, SIMPLE TO PREPARE AND VISUALLY IMPRESSIVE - CUTLETS CRUMBED OR LEFT AS THEY ARE MAKE A DELICIOUS ADDITION TO ANY MEAL AND ARE WHIPPED UP IN MINUTES. 

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THE CUT

Derived from the loin and cut from the rack, the cutlet is made up of the eye of loin muscle, a rib bone and a cap of fat. During cooking, the cap helps the cutlet retain moisture and imports a rich flavour into the meat. Versatile and easy to cook, cutlets are tender and suit high temperature cooking methods such as pan fry or barbecue. 

HOW TO COOK

Trim most of the fat from the lamb cutlets. Rub lamb with a little oil and season well with sea salt and freshly ground black pepper.Place lamb cutlets into a hot frying pan and sit standing up on rim of fat – you will need to use tongs to do this. Cook for a couple of minutes until fat becomes golden and crispy, then lay flat in pan.Cook for 3 minutes per side for meat that is just pink. Cook for a couple more minutes if you prefer your lamb more well done. Remove with tongs and leave to rest for 10 minutes before serving.

If using a barbecue, preheat the grill until it is piping hot. The meat should sizzle on contact. Let the cutlet cook on one side until moisture appears, then turn once using tongs after 3 minutes allowing the other side to cook for another 3 minutes judging on the thickness of the cutlet. Soft and springy will produce a medium rare result, while firm and springy will produce medium, and firm for well done. 


 

NUTRIENT COMPOSITION

RACK, FRENCHED, CAP OFF, RAW, LEAN
(per 100g)
Energy (kJ) 611
Energy (kcal) 145
Protein (g) 20.6
Total Fat (g) 7.1
Saturated Fat (g) 3.1
Polyunsaturated Fat (g) 0.3
Omega 3 (g) 0.141
Monounsaturated Fat (g) 2.2
Cholesterol (mg) 61.9
Sodium (mg) 63
Iron (mg) 1.4
Zinc (mg) 2.2
Vitamin B12 (ug) 1.1
Vitamin D3 (ug) 0.09
25-OH Vitamin D3 (ug) 0.182
Selenium (ug) 2.9
Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.
   
DIAGRAM MIDLOINCHOPS
  • EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)  
  • EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for
  • SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
  • SOURCE OF ZINC (contains at least 10% of the recommended daily intake for adults)
  • LOW SODIUM (contains less than 120mg/100g)
 

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