[Frozen] Farmland Lamb French Cutlet (600g) – New Zealand

Our Farmland New Zealand Lamb French Cutlets are premium, hand-trimmed rib portions known for their elegant appearance, tender texture, and naturally sweet lamb flavour. Sourced from grass-fed New Zealand lamb, these cutlets feature a clean, “Frenched” bone for refined presentation and quick, even cooking. Each cutlet offers delicate marbling and soft meat that remains juicy whether pan-seared, grilled, roasted, or air-fried. Ideal for restaurants, home cooks, and catering, these cutlets deliver a consistently high-quality eating experience with mild flavour suitable for a wide range of marinades, herbs, and seasonings.

Product Details

Country of Origin: New Zealand
Ingredients:  
Storage: Keep frozen at or below -12°C (0°F). Do not refreeze after thawing.
Carton Pack Size:  

Product Recipe

COOKING & PREPARATION:

1. Thawing (Recommended for Best Texture)

Though lamb cutlets can be cooked from frozen, thawing improves tenderness and browning.

Keep in original packaging.

Thaw in chiller for 6–8 hours due to small size.

Pat dry before cooking.

If cooking directly from frozen, follow the steps below with extended cooking time.

2. Pan-Sear Method (From Frozen)

(Best method for quick cooking and achieving a golden crust)

Heat a pan with a small amount of oil over medium-high heat.

Remove frozen cutlets from packaging and rinse off ice crystals quickly under cold water.

Pat dry well.

Season both sides with salt, pepper, and herbs (rosemary, thyme).

Place cutlets in hot pan and sear for 3–4 minutes per side until browned.

Reduce heat to medium and cook another 3–5 minutes, depending on thickness.

Optional: Add butter, garlic, and rosemary to baste the cutlets.

Rest for 3–5 minutes before serving.

3. Oven Roast (From Frozen)

Preheat oven to 190°C.

Remove frozen lamb cutlets and pat dry after rinsing off any ice.

Season with salt, pepper, herbs, or marinade.

Heat a pan and quickly sear each side for 1–2 minutes to brown.

Transfer to oven tray and roast for 10–15 minutes, depending on doneness:

Medium rare: 55–60°C internal

Medium: 60–65°C internal

Rest briefly before serving.

4. BBQ / Grill (From Frozen)

Preheat grill to medium-high heat.

Season frozen cutlets lightly after drying.

Grill for 4–5 minutes per side until browned.

Move to a cooler part of the grill.

Continue cooking for 5–7 minutes, flipping occasionally.

Rest for 3 minutes.

5. Air Fryer (From Frozen)

(Easy and fast method)

Preheat air fryer to 190°C.

Place frozen cutlets inside and cook 8 minutes.

Open basket, season and flip.

Cook another 5–7 minutes, depending on size and doneness.

Rest briefly.

6. Safety Reminder

For food safety, ensure internal temperature reaches at least 75°C when cooking fully from frozen.

Resting helps the meat retain moisture.