100% all-natural Australian Lamb is grass-fed, pasture-raised and free of artificial additives and hormone-free. Lamb has a delicate unique flavour and is deliciously tender.
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Lamb Leg
(9 items)
Lamb leg is a large and succulent cut from the hind legs that can be butchered into smaller cuts for deliciously slow-cooked saucy stews and curries. Lamb leg is a popular Sunday dinner roasting joint.
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Lamb Rump
(9 items)
A Lamb rump is an individual muscle cut from the hind leg. When roasted and rested, it is very tender with a lot of flavours.
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Lamb Tenderloin
(4 items)
The fillet, or tenderloin, is prepared from a side of lamb by removing the muscle in one piece from the underside of the short loin. Because it comes from an area that does very little work, it has virtually no fat or connective tissue making it the most tender cut of lamb.
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Lamb Cutlets & Chops
(6 items)
The most common kinds of cuts. The term "chop" is essentially a loin chop, a rib steak and a rib cutlet.
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Lamb Racks, Shanks, Shoulder
(6 items)
Traditional lamb cuts come from the rib, leg & shoulder of the animal. Some require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.
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Handmade Value Added
(1 items)
Items that have at least one step of cooking preparation already completed
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