Australia’s red meat farmers are custodians of a large part of the land in the country and place strong emphasis on sustainable practices and high-quality production. Australian Lamb Loin Chops are climate neutral and raised humanely through a commitment to the five domains of animal welfare. Not only is Lamb good for the environment, but it is good for you. Lean and nutrient dense, Lamb provides essential vitamins and minerals and can contribute to a healthy diet.
If you’re new to lamb, or looking for new tricks and tips, take it from us, cooking up this tasty protein doesn’t need to be intimidating.
- Medium Rare 145 Degrees Fahrenheit
- Medium 160 Degrees Fahrenheit
- Well Done 170 Degrees Fahrenheit
Should I Rest Meat After Cooking?
We recommend taking your meat out of the fridge 20-40 minutes before cooking to bring the temperature of the meat up. Bringing the temperature up produces a more consistent cook through the meat, a lovely crust on the outside, and a perfectly cooked center. A cold chop will cause the muscle fibers to tense when it hits the hot pan, so planning for a pre-cook resting period allows for a juicier, more tender chop.
Steak should rest for 5 to 7 minutes before you cut into and serve it. This process allows the juices to Doing this provides a very different eating experience. When you rest meat, you trap the flavor inside and allow the juices to redistribute, preventing excess purging and the chop from tasting dry or overcooked. You can even save a loin chop or steak that accidentally gets a little overcooked by letting it rest and maintaining the juice contents.