Have you heard about Cotton Tree Meat’s original invention combining lamb with pork crackling? We’ve proudly named this product ‘The LaMackle’. It’s been a huge hit for those lucky enough to try it.. and for any passionate meat eater, it’s a unique and delicious experience you don’t want to miss.
LaMackle – Lamb with Pork Crackling!
The LaMackle is the ultimate expression of the phrase ‘best of both worlds’. In the middle, you’ll find our tender Tasmanian lamb loin. We then wrap this already delicious cut of meat with pork crackle. Although almost any meat could be made more delicious with pork crackle, there is something special about the combination of lamb with pork crackling that really works well together.
How to cook the LaMackle
While the LaMackle could be done in a normal oven, our preferred method of cooking is on a rotisserie over charcoal. This results in perfectly crackled pork skin, without overcooking the lamb underneath. The pork crackle helps to not overcook the lamb, so the rotisserie is definitely recommended. The LaMackle is approximately 1.5kg, but weight can vary. If you want tips or instructions for cooking, simply chat to one of our butchers who can make some recommendations.
How to get your hands on your own lamb with pork crackling ‘LaMackle’…
We make the LaMackle to order at Cotton Tree Meats. While we do have them in stock occasionally, it’s always best to give us a call or drop in to order so we can make sure you can get your hands on your own LaMackle. Simply drop into the store during opening hours, or give us a call on (07) 5451 1547 to order.
