The quintessential lamb chop! With a thin covering of fat to add flavour and taste, these are best on the braai or pan fried at a high temperature. From free-range Karoo Lamb. 6 chops in a pack – generally 4 loin and 2 rib chops
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Lamb Shank is a meaty part of the lower leg. This cut is low on tenderness due to the presence of connective tissues but produces an amazingly flavorful meal when cooked right. To take care of its tough connective tissue, it is best to cook this portion using slow, moist cooking techniques.
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.
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