The following table is a guide to different cuts of Alpaca and recommended cooking methods.
R = Roast
G = Grill
B = Braise
S = Stew
F = Fry
|Neck Rosettes||*||Also use for soups and casseroles
|Striploin||*||*||*||Lean steaks ideal for pan-frying or grilling and can be cooked quickly
|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.|
|Rump||*||*||*||Ideal for pan-frying or grilling.
Add garlic, chilli and cilantro for a better taste
|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|
|Whole Leg Boneless||*|
|Whole Leg Bone In||*|
LaViande™ is proud to be a silver sponsor of the 2008 World Alpaca Conference.
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.
Our Chef, Ariel Funes, cooking LaViande™ at the 14th Annual Alpaca Show held in Melbourne