{"id":55475,"date":"2025-11-03T13:16:46","date_gmt":"2025-11-03T03:16:46","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=55475"},"modified":"2025-12-23T09:51:14","modified_gmt":"2025-12-22T23:51:14","slug":"lambs-return-to-the-menu-naturalaz-sous-vide-lamb-racks","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/lambs-return-to-the-menu-naturalaz-sous-vide-lamb-racks\/","title":{"rendered":"Lamb’s return to the menu – Naturalaz sous vide lamb racks"},"content":{"rendered":"\t\t
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Australian lamb has always held a special place on menus, but in a fast-changing foodservice landscape, chefs are finding new ways to celebrate it. Sam Burke, Corporate Executive Chef at Meat & Livestock Australia (MLA), shares why cuts like the Naturalaz sous vide lamb shoulder rack are helping lamb make a powerful return.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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When asked to think about lamb, customers often picture Sunday roasts dripping in mint sauce and slathered with gravy. Late-night souvlakis, rich curries and slow braises and stews also come to mind. And while these mainstays are incredibly popular, research suggests that post-COVID, lamb has slipped from many menus as a centre-of-plate option.<\/p>\n

Yet the same research from MLA <\/a>also shows the love for lamb itself hasn\u2019t faded. Older customers remain loyal, while many ethnicities and cultures still regard lamb as their first and premium choice.<\/p>\n

\u201cThat\u2019s the beauty of Australian lamb,\u201d says Sam Burke, Corporate Executive Chef for MLA. \u201cIt\u2019s such a versatile protein, celebrated by so many cultures. Don\u2019t just think of roasts and BBQ chops \u2013 lamb pairs beautifully with a wide range of multicultural cuisines. Australia is a mixing pot of those cultures, so it makes sense to present lamb in interesting ways.\u201d<\/p>\n

For chefs and operators, the opportunity now lies in bringing exciting centre-of-plate cuts of lamb back to the menu.<\/p>\n

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Lamb\u2019s comeback \u2013 why innovation is winning back chefs<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Value-added formats like sous vide and full-carcass utilisation are helping operators bring lamb back to menus. \u201cTraditionally, fine-dining restaurants and hotels have focused on the classic 250\u2013300g centre-of-plate portion paired with vegetables and sides. And this is great, but we\u2019re also now seeing a shift toward shared centrepieces,\u201d says Sam. He believes that lamb naturally celebrates itself in this way \u2013 especially with sharing plates and the non-traditional rack and loin cuts.<\/p>\n

\u201cYou can take a forequarter rack, slice between the intercostals, and spread it out as a share plate in the middle of the table with beautiful sides to accompany it. The great thing about this style is that diners can take as much or as little as they like. Some diners might prefer 150 grams, others 300.\u201d<\/p>\n

There is also a growing opportunity for lamb in casual dining and quick-service restaurants (QSR). \u201cIt\u2019s a big market, and products like Naturalaz sous vide lamb make it possible to deliver high-quality meals quickly and consistently.\u201d<\/p>\n

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Naturalaz sous vide lamb racks \u2013 premium lamb made practical<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Naturalaz sous vide 4 Point Lamb Rack (224323)<\/a> is a forequarter cut that has been slow-cooked for 15 hours at 71\u00b0C. Prime Victorian lamb, pre-frenched with the chine removed, it\u2019s ready to defrost, finish and serve.<\/p>\n

\u201cIt\u2019s a brilliant product,\u201d says Tom Cooper, Bidfood\u2019s National Meat Expert. \u201cYou get that deep lamb flavour and tenderness from the forequarter, but without the hours of prep and cooking. There\u2019s also no shrinkage, trimming or yield loss \u2013 just consistency and confidence at service.\u201d<\/p>\n

For pubs and clubs, the rack offers great value and consistent sizing that\u2019s easy to finish on the grill. In aged-care kitchens, the soft texture and high protein content make it ideal for balanced, easy-to-portion meals. And for hotels or bistros, it saves crucial time during busy service while still delivering premium presentation and flavour.<\/p>\n

\u201cThat\u2019s the real beauty of sous vide,\u201d Tom adds. \u201cIt gives chefs the flexibility to scale, serve and create \u2013 whether it\u2019s a plated function meal, a bistro special or a fine-dining cutlet.\u201d<\/p>\n

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