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. ...
Grass-fed lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growin...
Crosscut slices of the boneless loin are known as medallions or noisettes. They are best suited for rapid cooking methods such as sautéing, ...
Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and su...
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 ...
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...
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
Origin: Chile Scientific Name: Enteroctopus Megalocyathus Common Name: Southern Red Octopus ....
Origin: Korea, South Africa Scientific Name: Prionace Glauca Common Name: Blue Shark ....
All-natural Angus beef boneless chuck short ribs, equivalent to Choice-Plus grade, from cattle that are pasture-raised on a 100% vegetarian diet, w....
It is a flavorful and versatile muscle located between the shoulder blade and the neck . Braising is the best method for cooking this top blade roa....
Origin: South Africa, Namibia, Korea, Japan, Australia Scientific Name: Scomber Scombrus, Scomber Japonicus, Scomber ....
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