+353 (086)3880017

info@nourfoods.com

LAMB LEG

LAMB LEG

Category:

Quick description:

When cut from the Leg, Leg Steaks contain a portion of the cross-sectional Leg bone that can be removed, if desired. Leg Steak is more tender than the Shoulder Chop but less tender than the Loin Chop.

Although a lamb has fourlegs, only the two hind legs produce the cut referred to as “leg of lamb“. It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

Availability:

In Stock

Compare

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

You May Also like

    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

    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’S LIVER

    0 out of 5

    The meat of a one year old or younger sheep is called Lamb. This red meat is widely popular all over the world, except however in the United States of America. The main cuts of lamb that are popular are shoulder, rack, shank or the breast, loin and leg. You can also buy ground lamb, which is sold separately.

    It is usually the leanest of all red meats.

NourFoods
X