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Costco (right) and Trader Joe (left) Rack of Lamb Sous Vide at 135F

Comparison of Trader Joe New Zealand Lamb and Australian Costco (Kirkland) -- Rack of Lamb Cuts-- Cooked Sous

 


ABOUT RACK OF LAMB

Lamb is an excellent choice of meat and easy to prepare especially when the young sheep are raised on grass as feed. Grass-fed beef and lamb has more Omega-3 fatty acids, which reduce the risk of heart disease. Grass-fed also contains more beta-carotene and up to five times as much conjugated linoleic acids (CLA).

Lamb from Australia and New Zealand sell for more than half the price of American of quality lamb e.g., rack of lamb from Elysian Fields Farm sells for $160 for a 3 pound rack online at Dean and Deluca. You can purchase Elysian Farm Lamb in NYC, sold under the Pure Bred label at Grace's Market and Dean and Deluca. This lamb is milder than Australian and New Zealand lamb, Most agree that the lamb racks from Australia and New Zealand have a gamier taste than American style racks.

A comparison of the two cuts of Rack of Lamb Using Sous Vide Preparation

TRADER JOE'S RACK OF LAMB   COSTCO'S (KIRKLAND) RACK OF LAMB
16.49/lb   12.99/LB
1.32 lbs   1.43 lbs
622 grams   690 grams
574 grams after 2 hours 135 F sous vide   637 grams after 2 hours 135F sous vide
loss of weight after 2 hours = 8%   loss of weight after 2 hours =8%
 
     
 

COMPARISON OF THE TWO RACK OF LAMBS

Trader Joe's Lamb (left) and Costco Rack of Lamb on Right. Note: A higher fat level in the Costco lamb possibly indicating a grain finishing in feeding.

Both racks were cooked at 135F for 2 hours.

 

SAMPLE DISHES USING TRADER JOE'S, COSTCO AND ELYSIAN FARMS LAMBS

 

Trader Joe Sous Vide Lamb dish.

Note: This lamb dish was cooked at 134F


Costco Rack of lamb with Ratatouille and Red Pepper Sauce

Elysian Farm Lamb Sous Vide -- See ttp://purebredlamb.com/

..."It is estimated that approximately 10% of lamb in Australia are completely lot fed, while around 50% or more are now receiving grain finishing or supplementary feeding (According to the Sheep Meat Council of Australia)..."source . The problem with the grain finishing is that the extra weight gain is mostly fat.




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