Foodpedia

Lamb Rack
Lamb Rack
In Chinese medicine, lamb is gentle on the body and good for both respiratory and circulatory systems. As it warms our digestion, it is a particularly welcome dish in winter. Don’t be prejudiced against lamb’s distinctive smell. Lamb had a richer flavor than chicken or pork, and is tenderer and juicier than beef, which is simply irresistible once you taste it. Now there are lamb products, such as rack and chop from famous origins such as Australia and Scotland; chop, loin and shank from New Zealand; or lamb shoulder and rack from France. These high-quality, tasty lamb products are sure to win you over with their unique taste and texture. Take this winter opportunity to nourish your body with lamb racks, shanks and chops for a whole-lamb feast.

A Passion for Food!

Although lamb is a popular winter dish, enjoying it is not limited to the winter season. At city’ super, you will find various lamb products through the year. So no matter when you have a craving for lamb. city’ super offers you a choice of lamb cuts from various origins, along with a wide range of accompanying seasonings and spices to inspire you.

Smell of lamb

Many people are put off by lamb’s relatively strong smell, compared to that of beef and pork. The smell comes from the lamb’s more volatile fatty acids. Breed, origin and diet all influence the strength of the smell. The lamb products available at city’super are usually from lambs that are five-months to a year old. The meat is therefore tender and milder in smell. If you wish to remove the smell altogether, remove the fat before cooking. You can choose season it with rosemary or mint.

Flavour from origin

The taste of lamb varies according to breed, climate, landscape and diet. Australian lambs are reared on large grasslands, so their meat has a mild taste, fresh and tender. Scottish lambs are reared on highland with fresh air, nourished on highland grass and spring water, so their meat is deliciously tender and strong in flavor. Yet most surprising are lambs from Mont Saint Michel of western France, where herdsmen raise the sheep in the marshes, feeding them seaweed. Their meat thus has a savoury, salty taste.

Not only for winter

Some people believe that it is too hot to eat lamb in summer, but this is not completely true. Lamb is rich in protein and can be served all year round. The key factor lies in the method of preparation. If you serve lamb in summer, select the tender parts such as lamb chop and loin. Cook it lightly, for example by pan-frying or boiling, so that it will taste crisp and fresh, while building our immunity. In winter, it is best to eat lamb racks and shank that are baked, because baking brings out its delicious natural flavor.

Nutritional Values

Lamb are herbivores. Although lamb may smell more strongly, the meat is more delicate than pork and beef, so it is more easily digested. With less fat and cholesterol, and more iron and proteins, lamb has high nutritional value. Furthermore, it can stimulate the secretion of digestive enzymes, which in turn protect the lining of the stomach, repairing it for better digestion. Eating lamb also provides the body with more heat energy, as it facilitates blood calculation. Therefore, eating lamb is particularly beneficial to our health in winter.

How to store

When choosing fresh lamb of high quality, look for a firm meat texture with a vivid red colour, brighter than beef. The fibres should be more delicate, with an even, snowy white marbling and light smell. Lamb purchased at city’super should normally be refrigerated and served as soon as possible. If not served on the day of purchase, the lamb can be stored in the refrigerator for around 3 days.

How to cook

Because lamb is tender and tasty, it can be cooked in a variety of styles, including pan-fried, backed, braised and stewed. However, do not cook longer than medium-rare, in order to preserve its unique texture. Lamb has many tendons, which are best removed before cooking, to make the meat easier to chew. Popular seasonings include mintjelly, yellow mustard, rosemary, garlic, etc.
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