Taken from the femur leg, the Sirloin Tip is removed from below the stifle joint.
Taken from the hind leg, the Sirloin Tip of lamb is a small, tender cut that offers exceptional flexibility and versatility on any menu.
Hailing from New Zealand hill and high country, Lumina lamb is 100% natural, free range, grass-fed and finished on specially cultivated chicory and clover forage. The meat is finely marbled and offers excellent health attributes, as well as unrivalled tenderness, texture and taste.
Product Feedback
Working with a selection of chefs from different venue types and across a variety of cuisines, we set to establish how the product would be received by their diners and how the Sirloin Tip is best prepared.
The overall feedback was positive with the majority of chefs keen to put the new product straight on their menu.
What chefs are saying
“Almost no prep required, no need to do butchery on it.”
“Incredible taste and flavour.”
“It is easy to work with and cooks quickly and serve by the slice for our style of menu.”
“Worked great by splitting the two eye muscles - sealed and roasted them to medium - were as tender as a loin cut."
Cooking Ideas
1. Braised
Marinated and braised, and cooked like a beef cheek.
2. Minced
Lumina lamb Sirloin Tip, minced and blended with fragrant herbs for koftas.
3. Raw
Finely diced, tossed with fresh herbs and red onion for a Lumina lamb tartare.
4. Pan Seared
Pan seared, grilled to render fat, seasoned and sous vide at 59°C for 90 minutes.
5. Sliced
Thinly sliced Lumina lamb Sirloin Tip on skewers, quickly seared and served with a selection of sauces.
Key product details
Taken from the femur leg, the Sirloin Tip is removed from below the stifle joint.
Piece Weight Range
300-400g
Average Piece Weight
380g
Pieces Per Pack
6
Packs Per Carton
6
Pieces Per Carton
36
Average Carton Weight
14
Cooked Avg. Portions Per Piece
1.5
Storage (Chilled)
0°C to -2°C
Storage (Frozen)
-12°C
Nutritional Information
Average quantity per 100 grams of raw edible tissue
