Lenah Game Meats started supplying the Food Service industry with it’s range of unique Tasmanian wallaby meat products in 1993, After extensive research with chefs who told us that they wanted products of a high quality that enhanced their restaurants and gave their diners an “experience” we set about developing our unique portion controlled, age graded and grass fed Tasmanian wallaby meat. Our wallaby is popular amongst diners from Cairns to Hobart and is a regular “sold out” item at Tasmania’s fine food fairs. Unique to Tasmania, wallaby is one of nature’s finest meats. It has a rich burgundy colour, a surprisingly mild – even delicate, flavour and a wonderfully tender texture.
WEIGHT GRADED AND PORTION CONTROLLED CUTS
As the largest national processor of human consumption wallaby meat we have the scale and volume for your restaurant and we can service you regardless of size or volume. We use Tasmanian Bennetts Wallaby and we age grade all of the meat for the food service sector. Only animals 4 years and younger are used in our food service and retail ranges. The remainder of our product is used in our pet food range. The age of the animal is very important to ensure a consistent tender product. We provide fully denuded portion controlled cuts and all of our meat is pan ready.
All meat is packed into 1kg vacuum bags to keep it fresh and has a shelf life of 8 weeks (fillets). You can use our range of wallaby anywhere on your menu, it’s mild flavour allows it to be adapted to a range of cuisines. It will give your menu an exotic and healthy option. Please contact us to organise a sample (if within our delivery regions).
COOKING LENAH WALLABY
Like most game meats, wallaby is great either cooked quickly (pan-fried use porterhouse or topside) or cooked very slowly (e.g. slow braised shanks).
PERFECT PAN FRIED WALLABY
- Handle Lenah Wallaby just as you would a good red wine. After opening the pack, ‘decant’ the meat into a bowl and put the juice aside for your sauce. Let the meat ‘breathe’ for
- 5-10 minutes. This allows the pack smells to dissipate and the meat to absorb oxygen.
- If you prefer your meat cooked more on the medium side of rare, you can then marinate the wallaby in olive oil. This is not essential, however.
- Pre-heat the pan and add some (olive) oil. The oil will help the meat brown and retain its natural juices.
- Seal the juices in the meat by turning the cut immediately after placing in the pan until all sides are lightly ‘browned’. Then allow 2 to 3 minutes cooking on each side. Remove from the pan and stand in a warm oven for 5 to 10 minutes to rest prior to slicing. Aim for medium rare.
- Be careful to leave lots of space around each piece of wallaby when pan-frying. If the pan is over filled the meat will stew in its juices producing a rather unsatisfactory result.
- The last and most important tip: The way you slice meat to serve makes a huge difference to its eating quality. Its very important the meat is sliced diagonally across the grain. This will maximize the tenderness of the meat in your mouth. Unfortunately meat is often sliced the wrong way, doing the product a great injustice.
A RANGE OF CUTS
- For sensational pan-fried dishes use Wallaby Fillet
- For the best stir fry you’ve ever had use Wallaby Eye Fillet
- For roasts use tunnel-boned Wallaby Legs
- For something really different try Wallaby Shanks