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.
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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 entrecôte
Lapin Liha’s delicious reindeer entrecôte is tender steak meat. approx. 850g Depending on the season, Lapin Liha’s reindeer entrecôte is…
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Reindeer hind leg
A 300g serving piece of reindeer hind leg is an excellent ingredient for making meat soup or for slow-cooking in…
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Reindeer jerky
Lapin Liha’s reindeer jerky is an easy-to-eat treat and a protein-rich snack, suitable for both gatherings and outdoor adventures. approx.…
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Cold smoked reindeer roast 250g
Cold-smoked reindeer roast is very low in fat and has a high protein content. Even a small amount of this…
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Reindeer box 1/2
Lapin Liha Reindeer box is a complete package of Finnish reindeer meat. Inside the box, you’ll find all the finest…
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Reindeer blood
Reindeer blood is an excellent ingredient for making dishes such as blood pancakes or blood sausage. 0,5 litre bottle, frozen…
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Warm-smoked reindeer roast 100g, sliced
Warm-smoked reindeer roast adds a delightful touch to the sandwich table and brings flavor to everyday dishes too! Ingredients Reindeer…
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Reindeer bones with meat
Reindeer meaty bones frozen in cooking pieces. approx. 1,5kg frozen Origin of the meat Depending on the availability of reindeer…
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Warm-smoked reindeer roast, piece
Lapin Liha´s delicious and tender warm-smoked reindeer roast in a convenient size. Serve sliced, for example, as an accompaniment to…
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Cold-smoked reindeer roast, whole
Lapin Liha´s reindeer roast with genuine alder smoke. Serve sliced, for example, as an accompaniment to Christmas appetizers or on…