about this product
Lumina Lamb is the combination of the finest pedigree breeds in New Zealand 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 create a new breed of unique lamb of extraordinary characteristics. This breed of sheep is higher in Omega 3, rich in nutrients and has a different type of fat, an intramuscular fat with a Wagyu beef style marbling on a micro scale. The result is an entirely new eating experience with expectational textures, tenderness and versatility on the plate.
A huge factor that takes part in why Lumina lamb taste 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, holds it shape and texture, that’s versatile to cook with.
This makes the Lumina Lamb French Trim Rack very forgiving when cooked, due to the fat content. It's really 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)
Grilled Lumina Cutlets, Crushed Potatoes, Chives & Tomato Salsa
For the lamb
8 lumina lamb cutlets
1 garlic clove
1 tablespoon chopped rosemary.
500g new potatoes
2 tablespoons of chives chopped
1 teaspoon of oregano chopped
2 tablespoons of olive oil
Salt & pepper
For the Salsa
1/2 red onion, chopped.
1/2 red bell pepper, diced.
1/2 yellow bell pepper, diced
2 tablespoons, coriander chopped
2 tomatoes, peeled. seeded and cut into small cubes
4 tablespoons cup extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon ground cumin
1 lime juice
For The Lamb
Cut the lamb cutlets into individual pieces, chop the garlic and mix it with the chopped rosemary. Marinate the lamb cutlets and season them with salt and pepper, and let them rest for 30 minutes.
Grill the lamb cutlets for 2-3 minutes from each side.
For The Salsa
In a bowl, dissolve the salt with the vinegar. Add the onion and soak for ten minutes.
Mix all ingredients. Season with salt and pepper.
Store in a glass jar or container for at least two hours before eating.
For The Crushed Potatoes
Cook the whole potatoes with the skin in a pot of simmering salted water until just tender, and then drain.
Remove the skin and add back to the pot with the chives, oregano and some seasoning (crush lightly with a masher or the back of a fork).
Add the olive oil and mix well.
how it works
Free Delivery Nationwide
Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.
Further info on delivery times can be found here.
Protective Chilled Packaging
All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.
We'll be in touch at each stage of delivery, keeping you up to date on your order's whereabouts.
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