Grass-fed lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growing conditions, and nutritious grasses like rye and clover for the lambs to eat. A stress-free lifestyle produces lamb that is distinctively clean tasting, mild, tender, and not at all gamey. Cooking Methods: Roast, Reverse Sear, Braise, Barbecue, Smoke Cooking Tips: Bone-in leg of lamb makes an impressive special occasion roast. ...
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, ...
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...
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...
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 growing conditions, and nutritious grasses like rye and clover for the lambs to eat. A stress-free lifestyle produces lamb that is distinctively clean tasting, mild, tender, and not at all gamey.
Cooking Methods: Roast, Reverse Sear, Braise, Barbecue, Smoke
Cooking Tips: Bone-in leg of lamb makes an impressive special occasion roast. Lightly score the fat and if desired, make small slits in the flesh of the leg and stuff with garlic cloves or rub with a paste of herbs or compound butter for seasoning. Always allow lamb roasts to rest for 10-15 minutes before carving against the grain and serving.
| Category | Lamb |
|---|---|
| Product Name | Leg of Lamb, Bone-In (Australian) |
Good and Fresh Meat I really Loved it
Origin: Iran Scientific Name: Lepturacanthus Savala Common Name: Ribbon fish, savalai ribbonfish,....
Pink snapper is found abundantly throughout the tropical Pacific and was once the most popular fish served in Hawaii, where it is known as opakapak....
Small young chicken - each weighs about a pound - is known as poussin or spring chicken, and is perfect for serving one-per-person. The delicate, t....
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....
Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and su....
Grass-fed lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growin....
Leave a Review