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
| R | G | B | S | F | Notes | |
| Neck Rosettes | * | Also use for soups and casseroles Marinating needed |
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| Backstraps | * | |||||
| Striploin | * | * | * | Lean steaks ideal for pan-frying or grilling and can be cooked quickly Marinating needed |
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| 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 |
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| 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 | * |
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
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The LaViande™ Trade Stand at the 14th National Alpaca Show held in Melbourne