Milk Fed Lamb Cutlets, 1kg

Milk Fed Lamb Cutlets are milk-fed lamb cutlets from Spain – the finest and most delicate of all lamb preparations, from animals raised solely on their mother’s milk. Milk-fed lamb has a pale, almost ivory-coloured flesh and a flavour of extraordinary delicacy and sweetness. As a result, it is prized throughout Spain and France as the finest lamb available. Furthermore, the cutlets are the most elegant of all lamb cuts – the single rib bone providing a natural handle for a refined, individual presentation. In particular, milk-fed lamb cutlets need very simple cooking to preserve the exceptional delicacy of the meat.

About Milk Fed Lamb Cutlets

We source our lamb and goat from small farms. Slow growth and traditional husbandry produce meat of outstanding quality. In particular, we select every farm for its breed, farming practice and provenance. As a result, the lamb and goat we deliver carries a depth of flavour. Intensively reared alternatives simply cannot match it. Furthermore, smaller farms give animals more space, better grazing and a more natural life. However, slower growth means a longer time to market and higher costs throughout the supply chain. In particular, we consider those costs worthwhile because the difference on the plate is immediately apparent. Additionally, we work directly with our farmers so there is full traceability from field to delivery. That direct relationship is what allows us to stand behind every cut we sell. That is why Milk Fed Lamb Cutlets from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Milk Fed Lamb Cutlets From Us

Cooking lamb and goat from small farms rewards careful technique. In contrast to supermarket lamb, these cuts have more flavour, more marbling and a more complex character overall. As a result, they need less seasoning and less accompaniment to produce an outstanding result. Furthermore, resting meat after cooking is as important as the cooking itself. However, the single most common mistake with lamb chops is overcooking them. In particular, lamb is at its finest served pink at the centre with a deeply coloured crust. Moreover, a very hot pan or grill is essential. That heat achieves the caramelisation that develops flavour in the crust. Additionally, bringing the meat to room temperature before cooking produces a more even result. That 20 minutes before cooking makes a genuine difference.

How to Cook Milk Fed Lamb Cutlets

To get the very best from Milk Fed Lamb Cutlets:

• Season very lightly with sea salt only – milk-fed lamb has such delicate flavour that heavy seasoning overwhelms it.
• Cook in good butter over a medium-high heat for 2 minutes per side for pink – these cutlets are thin and cook very quickly.
• Furthermore, milk fed lamb cutlets suit a simple pan sauce deglazed with white wine and finished with butter and herbs.
• Rest briefly for 2 to 3 minutes before serving – even such small cuts benefit from resting.

Perfect Pairings

Milk Fed Lamb Cutlets pairs beautifully with:

• Good unsalted butter and fresh thyme – the most delicate preparation
• Peas, broad beans and spring vegetables that match the delicacy of the meat
• A simple jus or white wine pan sauce as the lightest possible accompaniment
• A chilled white Rioja, Albarino or a fine white Burgundy alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the packaging, pat dry and store loosely covered in the fridge for the best result. However, always bring to room temperature for 20 minutes before cooking. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Milk Fed Lamb Cutlets brings a depth of flavour that only small farm provenance and careful butchery can deliver. Moreover, outstanding meat always rewards simple cooking and lets the ingredient speak for itself.