A couple of days ago when I opened the boxes from my
Meat Supplier I was surprised to find a couple of
samples. One was a pack of 20 Lamb Cutlets.
Haverick Meats is I think right now the biggest
Meat Supplier in Australia. They supply meat to
Hurricane's,
Steersons,
The Chop House and a lot of other good
Steakhouses. I tried
Top Cut and
Andrews in the past. Quality and price wise
they're all at par with each other. But what sets
Haverick apart is their consistency and their
amazing ability to deliver the meat on time...
everytime! And if you're running two kitchens that
can make the difference between a smooth operation
and a disaster.
All the cutlets were between 70 and 75 grams And I
like the fat to meat ratio. I thought I'd do
something simple with it. Just grill them and while
they're cooking I got some dried apricots and figs
for garnish. I also got some French Seeded Mustard
and with it I made up a Creamy Mustard Jus. Then I
got the plate ready by putting a big dollop of
mashed potatoes, some grilled zucchini at the back
and the sauce around it.
Then I neatly placed the cutlets on the mash and
garnished it with sliced roasted red capsicum, and a
sprig of rosemary on top. Nice!
I'm quite happy with the way it turned out. Later
that day I ordered a hundred pieces and used it on
the Lunch Special. Like with every other grilled
steak it's good to have it just medium-rare. Not
only does it take just 10 minutes to cook, but
it also guarantees that the meat is still very
tender and juicy. I think that's how red meat should
be prepared. But some people just don't get it!
Having a well-done lamb cutlet is like chewing a
Havaianas! But of course, as long as they pay
the bill and leave tips, the customer is ALWAYS
right!
