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Mouflon, Steaks, 2 in a 250g pack
£6.57
In stock
About Product
What's it like? Our mouflon haunch steaks are slightly stronger in flavour than Lamb, making it a great substitution for any lamb dish.
- Our Mouflon meat is sourced directly from Chile
- It's butchered by us here at Kezie
- Includes 2 x 125g mouflon haunch steaks in a 250g pack
Nutritional Information
| VALUES OF COOKED PRODUCT | PRODUCT (PER 100G) |
|---|---|
| Energy (kJ) | 583 |
| Energy (kcal) | 138 |
| Fat (g) | 1.8 |
| of which Saturates (g) | 0.8 |
| Carbohydrates (g) | <0.1 |
| of which Sugars (g) | <0.1 |
| Fibre (g) | <0.1 |
| Protein (g) | 30.4 |
| Salt (g) | 0.16 |
Cooking Instructions
For best results pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.
Do NOT refreeze after defrosting.
PAN FRY
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil and season with salt and pepper.
- Heat a heavy based frying pan over a high heat for 2-3 minutes.
- Place the steak in the dry pan and cook over a high heat for 1 minute each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
BBQ
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil, and season with salt and pepper.
- Ensure the BBQ is hot, place gently on the griddle & cook for 2-3 minutes each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.
Recipes & Videos
Why not try:
- Mouflon Haunch Steak with Redcurrant Couscous: Season the mouflon haunch steak with salt, pepper and a little olive oil, then sear in a hot skillet until browned on both sides and cooked to your liking. Allow the steak to rest before slicing. Prepare couscous with roasted red peppers, red onion, parsley and a spoonful of redcurrant jelly. Serve with the sliced mouflon and a simple green salad.
- Mouflon Steak with Creamy Mustard Mash: Season the mouflon haunch steak and sear in a hot skillet with olive oil until cooked to your liking. Remove and allow to rest. Prepare creamy mashed potatoes with Dijon mustard and a little butter. Serve the sliced mouflon with the mustard mash, roasted carrots and tenderstem broccoli.
- Mouflon Steak Flatbreads: Season the haunch steak with garlic, cumin, smoked paprika and olive oil before searing until cooked to your liking. Allow to rest before slicing thinly. Fill warm flatbreads with the mouflon, shredded lettuce, cucumber, tomato and red onion. Add hummus or garlic yoghurt and finish with fresh herbs.
- Mouflon Steak with Apple and Sage: Season the mouflon steak and sear in a hot skillet until browned and cooked to your liking. Remove and allow to rest. In the same pan, sauté thinly sliced apple with butter and fresh sage until softened and golden. Serve the mouflon with the warm apple, crispy potatoes and seasonal greens.
- Mouflon Steak Salad with Balsamic Dressing: Season the mouflon haunch steak and sear until cooked to your liking, then allow to rest before slicing. Arrange rocket, mixed leaves, roasted beetroot, cherry tomatoes and crumbled feta on a plate. Add the sliced mouflon and drizzle with a balsamic dressing. Serve with crusty bread.
- Mouflon Steak with Creamy Pepper and Mushroom Orzo: Season the mouflon haunch steak and sear in a hot skillet until cooked to your liking. Remove and allow to rest. Cook orzo with sliced mushrooms, garlic and beef stock, then stir through cream, Parmesan and cracked black pepper. Slice the mouflon and serve over the creamy orzo with fresh parsley.
- Mouflon Steak Pita with Feta and Tzatziki: Season the mouflon steak with oregano, garlic, lemon juice and olive oil, then sear in a hot skillet until cooked to your liking. Allow to rest before slicing. Fill warm pitta breads with the mouflon, chopped tomato, cucumber, red onion and crumbled feta. Finish with tzatziki and fresh herbs.
- Mouflon Steak with Honey Roasted Root Vegetables: Season the mouflon haunch steak with salt, pepper and rosemary and sear in a hot skillet until cooked to your liking. Roast carrots, parsnips and sweet potato with olive oil and a drizzle of honey until caramelised. Allow the steak to rest before slicing and serve with the roasted vegetables and a simple herb dressing.
Ingredients
Mouflon Meat (100%)
Allergen Advice: For allergens, see ingredients in BOLD
This game meat may contain shot & bone, although we have taken every care to ensure these have been removed.
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