Sits above the knee joint and below the leg. Slow cooking at a low temperature with stock and/or wine will provide the best flavor. The meat will literally fall off the bone. ...
Lamb breast is the lower part of the body of the animal also known as Lamb Riblets when ribs are separated from the rack. Inexpensive but very tast...
Crosscut slices of the boneless loin are known as medallions or noisettes. They are best suited for rapid cooking methods such as sautéing, ...
Sits above the knee joint and below the leg. Slow cooking at a low temperature with stock and/or wine will provide the best flavor. The meat will l...
Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and su...
This cut is prepared from the front quarter by removing the neck, breast and shank. It is a well-exercised muscle that has plenty of connective tis...
Sits above the knee joint and below the leg. Slow cooking at a low temperature with stock and/or wine will provide the best flavor. The meat will literally fall off the bone.
| Category | Lamb |
|---|---|
| Product Name | Jarret / Shank |
Good and Fresh Meat I really Loved it
Origin: Argentina, Uruguay and Brazil Scientific Name: Micropogon opercularis & Micropogonias Furnieri ....
Berkshire pork shoulder - also known as Kurobuta - from hogs raised on pasture with no antibiotics, added hormones or growth stimulants. Our cooper....
Origin: Chile Scientific Name: Enteroctopus Megalocyathus Common Name: Southern Red Octopus ....
Farm-Raised Ossetra Caviar Malossol is unpasteurized, low-salt and preservative-free, with an authentic, fresh flavor. This truly sustainable....
Crosscut slices of the boneless loin are known as medallions or noisettes. They are best suited for rapid cooking methods such as sautéing, ....
Leave a Review