• Showing 1 - 8 of 8 result

-25%
Metro Myanmar
As a well-exercised part of the lamb,the forequarter rack contains plenty of connective tissue,so is best suited to moist,slower cooking methods.This breaks down the tissue and allows the bone to impart flavour while tenderising the...
K16,500.00 K21,900.00
Sanger Australia PTY Ltd
The rack is prepared from a side of lamb by removing the forequarter using a straight vertical cut along the rib bone and a horizontal cut along the top of the flap. It contains rib...
K68,900.00
-14%
Sanger Australia PTY Ltd
Lamb French Rack Cap on is derived from the loin and cut from the rack,the cutlet is made up of the eye of loin muscle, a rib and a cap of fat. During cooking,the cap...
K43,890.00 K50,900.00
Sanger Australia PTY Ltd
Lamb Shanks for Bone in comes from the area of meat and bone that sits above the knee joint and below the leg.It is prepared from both a forequarter and a leg by a cut...
K22,990.00
Metro Myanmar
Lamb Leg boneless is prepared by removing the bone and surrounding fat before frenching the shank.Tender and firm,the best results are achieved when this cut is seared in a hot pan/grill first,then transfer to an...
K30,800.00
  • Showing 1 - 8 of 8 result