Reindeer
UNIQUE, EXCEPTIONALLY HEALTHY OPTION
Reindeer, a traditional delicacy of the North, is ethically and organically produced meat. It is highly nutritious, containing iron, protein, minerals, and vitamins. Reindeer meat is very lean, but it is rich in essential fatty acids. Reindeer meat contains plenty of selenium, which is a rare mineral in Finnish-produced foods due to the poverty of our soil. The meat is naturally tender, and when cooked medium-rare, it is quick to prepare and easy for the body to digest.
THE BEST CUTS OF REINDEER
Traditionally, every part of the reindeer has been used—even the hooves. Roasts, fillets, and loins are the most valuable and well-known cuts, but delicious dishes can also be made from less commonly used parts of the carcass, although they require longer cooking times.
1. BACK
Tender fillets and loin fillets for roasting whole, racks, and chops.
2. ROAST
The roast consists of 4 different parts; tenderloin, sirloin, top round, and chuck. Tenderloin and sirloin are very fine meats and are excellent for fine dining. Top round and chuck are excellent meats for oven roasting, searing, and stews. Parts of the roast are also used for cold and hot-smoked products.
3. SHOULDER
Boneless shoulder is excellent for searing and also suitable for stews and soups. Cooking time ½–1 hour.
4. FORESHOULDER, ENTRECOTE
For searing, simmering stews, and soups. Cooking time 1–2 hours. Also used for minced meat.
Entrecote is excellent meat for fine dining dishes, while the fore-shoulder is well suited for long cooking. Many use both entrecote and fore-shoulder for making jerky.
5. SHANK
Shank can be used for long-simmered stews and for sous vide cooking. The back leg also makes Osso Bucco. Simmering time approx. 2 hours.
6. NECK
Both for minced meat and for long-simmered dishes. Simmering time is about 2–3 hours.
7. RIBS
Ribs are suitable for bone-in soups. Ribs are also a popular way to use rib meat. Cooking time 2-3 hours. Also used for minced meat.
All the products of reindeer
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Reindeer shank osso bucco
From Lapin Liha´s reindeer shank slices, you can prepare a mouthwatering osso bucco by slow-cooking, or a delicious reindeer meat…
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Salt cured reindeer topside
approx. 100g Lapin Liha´s traditionally salted reindeer topside is a festive and delicious delicacy. Lightly smoked with genuine alder smoke.…
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Reindeer grain sausage 200g
200 g (2 pcs) A wilder kind of sausage smoked with alder is full of taste – perfect for grilling…
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Reindeer heart
approx. 300g Reindeer heart tastes delicious boiled as cold cuts, in salads, in saucy dishes, or as dried meat. Available…
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Reindeer tongue
approx. 150g-300g frozen Boiled reindeer tongue is a tasty delicacy, for example, as a cold cut on the festive table.…
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Reindeer calf liver
approx. 400g frozen The tender flavor of reindeer calf liver is prepared, for example, by slicing thinly and frying in…
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Cold-smoked reindeer roast, half piece
approx. 750g Reindeer roast is cold-smoked with genuine alder smoke to achieve a delicious end result. The reindeer roast is…
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Cold-smoked reindeer roast, piece
Lapin Liha´s reindeer roast is cold-smoked with genuine alder smoke. To achieve a delicious end result, the reindeer roast is…
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Reindeer topside
ca 500g Lapin Liha´s tender topside, with a mild gamey flavor. Perfect for steak or roast beef. Depending on the…
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Cold-smoked reindeer steak 100 g
Lapin Liha’s cold-smoked reindeer steak, with genuine alder wood smoke, is suitable for enjoying both on bread and on its…