LAMB FILLET

LAMB FILLET

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    LAMB HEARTS

    0 out of 5

    An extremely tasty, lean dish of meat that is becoming commonplace. The hearts have a tender texture when cooked and have a deep flavour that is is complimented perfectly by our homemade stuffing. Try them if you haven’t already, you’ll be surprised! 

    LAMB SHOULDER

    0 out of 5

    Shoulder Roast is sizeable portion of meat, which is usually sold deboned and rolled. The meat from this cut contains a good amount of intramuscular fat, which gives it a nice juicy flavor. Compared to roasts from the Leg, Shoulder Roast can be a tad tough since a Lamb uses its front legs more actively than the hindquarters.

    LAMB FLANK

    0 out of 5

    A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: Bulalo, a Filipino beefshank stew.

    LAMB SAUSAGE

    0 out of 5

    Pure minced lamb and a blend of herbs, spices and rusk, in a thick sausage casing. Excellent for breakfast, or a fry up! 6 sausages in a pack

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