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LaViande – Australian Alpaca

Alpaca Cooking Guide

The following table is a guide to different cuts of Alpaca and recommended cooking methods.

Key:
R = Roast
G = Grill
B = Braise
S = Stew
F = Fry

Alpaca Cuts and best cooking methods
  R G B S F Notes
Neck Rosettes     *     Also use for soups and casseroles
Marinating needed
Backstraps *          
Striploin * *     * Lean steaks ideal for pan-frying or grilling and can be cooked quickly
Marinating needed
Rack * *       Take extra care when barbecuing. If possible cook in the oven first and once cooked place immediately on the barbecue to finish off
Rolled Shoulder *   * *   This tender joint is ideal for stuffing and roasting. Can be stuffed with breadcrumbs and olive oil mixed with a combination of any of the following ingredients: fresh sage, fresh coriander, pine nuts or chopped garlic.
Denver Leg   *        
Rump * * *     Ideal for pan-frying or grilling.
Add garlic, chilli and cilantro for a better taste
Silverside       *    
Round *   * *   Can be prepared as pot roast or cut into thick steaks for braised dishes
Topside * * * * * Can be minced for sausages, jerky or cut for stir fry
Shanks     *     Cook slowly to enhance the flavour
Rack Frenched * *        
Whole Leg Boneless *          
Whole Leg Bone In *          
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latest news

2008 World Alpaca Conference

LaViande™ is proud to be a silver sponsor of the 2008 World Alpaca Conference.

Alpaca Cuts Brochure

LaViande™ has been working with the Australian Government Rural Industries Research and Development Corporation and Ausmeat to create a Carcase and Cuts Specification for Alpaca Meat.

You can now download this brochure from the LaViande™ web site.

14th Annual Alpaca Show


Our Chef, Ariel Funes, cooking LaViande™ at the 14th Annual Alpaca Show held in Melbourne