Make sure the pan is extra hot before adding the meat. A hot pan will sear the meat quickly, trapping in all the delicious juices which keep the meat tender, while giving it a smoky, caramelised finish.
When looking for the grain, search for small lines running in the same direction across the meat. Cut the meat in the opposite direction that the grain is running. For a melt-in-your-mouth experience, slice thinly for maximum tenderness.
Once you’re done cooking, transfer the meat to a board or plate, cover loosely with foil and allow the meat to rest for 5 minutes. This lets the juices redistribute throughout the meat, making it more tender and flavourful.
Watch Silver Fern Farms’ Brand Ambassador Butcher, The Tattooed Butcher’s lamb breakdown using Silver Fern Farms grass-fed Lamb Leg. Once broken down, The Tattooed Butcher showcases tips and tricks for creating delicious at your place with a reverse seared Lamb Rumps and chimichurri sauce recipe.