NZ Blue Sky French 4-Rib Lamb Rack 450g+紐西蘭 Blue Sky 法式四骨羊架 450g+
HK$249 HK$553 / kg
Delivery Tue–Sun; order before 4pm for next-day SF cold chain. HK$50, free over HK$800.星期二至日派送;下午4時前落單翌日順豐冷鏈送達。運費 HK$50,滿 HK$800 免運。
| SKU貨號 | LAMB-RACK-002 |
| Pack規格 | 450g |
| Category類別 | LAMB / 羊肉 |
| Brand品牌 | Blue Sky |
| Origin產地 | New Zealand |
| Storage儲存 | −18°C frozen−18°C 急凍 |
First order? Code WELCOME5 at checkout — 5% off.首張訂單於結帳輸入 WELCOME5,即享 95 折。
Defrost解凍
Thaw overnight in the fridge, on a plate on the bottom shelf, still sealed. Bring it out 20 minutes before cooking and pat dry. Never thaw at room temperature.原袋放碟上,置雪櫃最底層解凍一晚。煮前20分鐘取出回溫,吸乾表面。切勿室溫解凍。
Cook煮法
Sear the fat side hard in a pan, 2–3 minutes, then roast at 200°C: about 12 minutes for a small rack (250–300 g), 15–18 for the bigger ones (up to 450 g+), to 54–57°C for pink. Rest 8 minutes under foil, then carve between the bones into cutlets.先以熱鑊將脂肪面煎香2–3分鐘,再入焗爐200°C:細架(250–300克)焗約12分鐘,大架(450克以上)焗15–18分鐘,中心54–57°C即為粉紅嫩身。蓋錫紙靜置8分鐘,沿骨切開成一件件羊架。
Portions分量
Four ribs to a rack — serves 2 as a main, two cutlets each. The 450 g+ rack stretches to 3 alongside other dishes.法式四骨一架 — 主菜二人份,每人兩件。450克以上的大架,連同其他菜式可供三人。