Aimed at the growing casual-dining sector, Superior Farms’ new Precooked and Pulled Lamb Shoulder made its trade debut at the International Restaurant & Foodservice Show in New York.
Featuring sustainably raised and humanely harvested American lamb, Superior Farms’ new product will enable chefs to menu lamb more easily and frequently.
From pulled lamb sliders and burgers to lamb benedict, Superior Farms’ versatile product will enable chefs to capitalize on growing trends and offer their customers more to choose from with small plates, slider, and brunch offerings.
“We developed this product in collaboration with chefs,” says Anders Hemphill, vice president of marketing and brand strategy for Superior Farms. “With the convenience of our new pulled lamb product, chefs will now be able to menu lamb as frequently as they like. Whether they add a California Lamb Taco to their offerings, a Lamb Cheesesteak Sandwich and so on, chefs will be able to innovate with some pretty delicious flavor combinations.”
Superior Farms’ timing is on target. According to a recent Dataessential report, lamb is the fastest-growing animal protein on restaurant menus. In 2014, lamb appeared on 13 percent more menus than in 2000.
“We’ve known that the possibilities are endless for lamb,” continues Hemphill. “Chefs at the International Restaurant & Foodservice Show in New York are telling us that they love how versatile and affordable this new product is. We are keenly aware of the pressures and constraints they face in the kitchen. Superior Farms’ Pulled Lamb Shoulder will allow for multiple low-cost applications that will draw new customers and plate profits.”
Superior Farms’ Pulled Lamb Shoulder is:
- Proudly raised by American Ranchers
- Produced from a boneless lamb shoulder (minus external fat)
- Fully cooked and seasoned only with salt & pepper
- 100 percent cook yield as product reheats in the bag and retains moisture
- Halal Certified
- Naturally raised and humanely harvested
"Ounce for ounce, lamb packs flavor and nutrients, allowing restaurants to create appealing menus for health-conscious consumers and foodie palates,” says spokesperson Rebecca Scritchfield, registered dietitian nutritionist. "The new pulled lamb product is high in protein, rich in vitamins and minerals, and low in sodium, making it a versatile ingredient for new inspiring dishes."
“Consumers are looking to restaurants for new culinary experiences that are flavorful and delicious,” Scritchfield continues. “Pulled lamb is perfect for this. It’s comfort food with that wow-factor, a terrific combination for traditional lamb lovers or millenials looking to try something brand new.”
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