LAMB TIKKA

LAMB TIKKA

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    LAMB DICE

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    Cut from the shoulders and shin, our Diced Lamb is perfect for long, slow cooking, boasting deep flavour and meltingly tender texture as the meat stews on low heats. Sourced exclusively from heritage breed flocks in reared on lush pastures in pristine countryside, this cut reflects the quality of our pedigree English lamb and makes for hearty and wholesome dishes all year round.

    LAMB LEG

    0 out of 5

    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.

    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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