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 tissue, there for it is best to slow roast, braise or stew. ...
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...
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...
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...
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...
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 tissue, there for it is best to slow roast, braise or stew.
| Category | Lamb |
|---|---|
| Product Name | L'épaule d'agneau/Shoulder Bone-in |
Good and Fresh Meat I really Loved it
Size available: 40/60 and 50/70 Quality: We specialize in UK quality very good light colour Also available pre-cut. ....
Green Circle™ chicken is available exclusively at powerhfoods.com. This heritage-breed, free-range chicken is certified humane by Humane Farm....
Shoulder, boneless, rindless, ribmeat and shankmeat on ....
Farm-Raised Ossetra Caviar Malossol is unpasteurized, low-salt and preservative-free, with an authentic, fresh flavor. This truly sustainable....
Origin: Argentina, Uruguay and Brazil Scientific Name: Micropogon opercularis & Micropogonias Furnieri ....
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