Ever Heard of Dry Aging Lamb?
Spring Lamb is an Easter favourite, over the past few weeks we have been experimenting with dry aging whole lamb shortloins and think we have acheived truly amazing results!
We started off with the very best young Australian lamb shortloins from Argyle Prestige Meats and dry aged them at 75% humidity and +2 degrees celcius on the bone for 14 days. The meat creates a protective outer curst and an enzymic reaction starts to take place within the muscle and fat tissues.
The procedure helps to break down the connective tissues and an unbelievably soft lamb meat with a unique aroma and flavour is the outcome.
The lamb unfolds its full aroma when it has been matured. It loses 20% of its fluids, which results in a unique tenderness of the meat and the flavours intensify taking on notes of nut brown butter and fried mushrooms, ideal for grilling over the Easter holidays!
Here at The Butchers Club after the dry aging procedure and trimming we have take the whole shebang one step further and marinated the chops in a Greek marinade of: Olive Oil, Lemon, Rosemary, Garlic, Oregano and crumbled Feta Cheese. The Feta gets crunchy on the grill and makes for a true gastronomic delight.