Halal Lumina Lamb Rumps (4)

Lumina Lamb is the combination of the finest pedigree breeds in New Zealand's unique and diverse landscape, state of the art farming practices and Lumina's secret ingredient- chicory. A dedicated 15 years of research, development and analysis has created a new breed of unique lamb of extraordinary characteristics. This breed of sheep is higher in Omega 3, rich in nutrients and features intramuscular fat with a Wagyu beef style marbling on a micro scale. The result is an entirely new eating experience with exceptional textures, tenderness and versatility on the plate.


A huge factor that takes part in why Lumina lamb tastes so good is the diet. The free-range lamb roam in the open Alpine hillside of South Island, grazing on nutrient rich alpine grass for 220 days, followed by an exclusive diet of specially cultivated chicory herbs for the final 35 days. It’s during those last 35 days feeding on the chicory pastures, where the higher levels of Omega-3 and polyunsaturated fats are produced. Resulting in delicious, premium quality lamb that is finely marbled and holds its shape and texture, making it versatile to cook with.


This makes the Lumina Lamb Rumps very forgiving when cooked, due to the fat content. Suitable for chefs of all standards.


*This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.



Recipe Guide by Ioannis Grammenos (Executive Chef of the Heliot Steak House)

Slow-cooked lumina rump, grilled sweet potatoes & roasting juices

For the lamb

2 lumina lamb rump

Thyme

400ml Seresin Estate Pino noir

Greek Olive oil

Salt & pepper

For The Sweet Potato

2 sweet potatoes

1 tablespoon olive oil

½ teaspoon ground cumin

Salt pepper

Micro herbs for garnish

Instructions

Remove any extra fat from the lamb rump. On a pan over medium heat add the olive oil and seared the rump from both sides for about 4 to 5 minutes, then add the fresh thyme and red wine, and season well.

Let the alcohol evaporate for a few minutes,

On a medium tray place the lamb rump with all the juices and add 200ml of water. Cover the tray with parchment paper and cook at 150c for 2 hours. Then increase the temperature to 180c and cook the lamb rump uncovered until it takes a golden-brown colour.

For The Sweet Potatoes

Wash and cut the sweet potatoes long ways. Scorch them like a diamond 2 centimetres deep and brush them with olive oil. Grilled the potatoes until it's taking a nice colour and remove from the grill.

Sprinkle the potatoes with the cumin powder and season well. Cook them in the oven for 40 minutes or until soft.

Enjoy!