Bone is removed. Loin is tied into a roast from the shortloin that sits between the leg and the rack. The outer layer of fat around this cut provides flavour and helps to prevent the roast from drying out. ...
Stew meat can come from any part of the animal, but we recommend it come from the shoulder, as it becomes incomparably tender during stewing and br...
Bone is removed from a shoulder. Boneless shoulder can be tied or untied. Ask the butcher for a small pocket that will allow for stuffing. It is a ...
Bone is removed. Loin is tied into a roast from the shortloin that sits between the leg and the rack. The outer layer of fat around this cut provid...
Crosscut slices of the boneless loin are known as medallions or noisettes. They are best suited for rapid cooking methods such as sautéing, ...
Grass-fed lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growin...
Grass-fed lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growin...
Bone is removed. Loin is tied into a roast from the shortloin that sits between the leg and the rack. The outer layer of fat around this cut provides flavour and helps to prevent the roast from drying out.
| Category | Lamb |
|---|---|
| Product Name | Filet d'agneau/ Loin boneless- Roast |
Good and Fresh Meat I really Loved it
Belly, square cut, single ribbed, rind on ....
Taken from mature flocks of sheep of over two years old, this traditional mutton makes for delicious slow roasts, with the bone providing plenty of....
Origin: East Africa, Mauritius Scientific Name: Etelis Carbunculus Common Name: Ruby Snapper, Que....
Stew meat can come from any part of the animal, but we recommend it come from the shoulder, as it becomes incomparably tender during stewing and br....
Grass-fed lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growin....
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