Bone-In Lamb Rack CFO
Lamb French Rack with the cap trimmed off resulting in lesser fat and cleaner look. This cut is usually made into roasts or cutlets due to its tenderness, flavour and presentable appearance.
Storage: Keep frozen (-20°C).
Bone-In Lamb Leg Chump Off
A cut from the hindquarter of the lamb without the chump part. This cut is great for slow-roasting.
Storage: Keep frozen (-20°C).
Vinaigrette Dressing
Pre-order item (click here or contact our customer service for more information).
Bolognese Sauce
Pre-order item (click here or contact our customer service for more information). For size 1 Kg, the minimum order is 6 packs.
