400g (1 Rib Plate)
A thin layer of fat is generally left on top of the leg to keep it moist and juicy during
200g (4 Points)
The 4 point rack contains rib bones, backbone, and thick, meaty rib eye muscle. Reaching its full potential when roasted
A beautiful tasty lamb mince.
650g (6 Sausages)
Nothing goes together better than Lamb & Rosemary. These delicate sausages are no exception. The mild flavour of the lamb
800g (2 Shanks)
Lamb shanks are almost always slow cooked in liquid to deliver flavour from the bone and pull-apart tenderness. Although shank
Providing all the benefits of a larger roast, the lamb mini roast is ideal when smaller portions are required. With
Rump is renowned for its tenderness and flavour, best suited for roasting, or diced for dry heat cooking methods.
500g (4 Chops)
Chump chops are slightly bigger than cutlets or loin chops. These cuts are suited for barbecue and pan-fry cook methods
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