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).
Boneless Lamb Leg
A lean and versatile cut from the hindquarter of the lamb. This cut has the bone removed, making it the most versatile cuts of lamb for any occasion. It’s perfect for slow-roasting in the oven or slow-cooker.
Storage: Keep frozen (-20°C).
Boneless Lamb Oyster Cut Shoulder
The oyster cut is a small muscle with an oval shape that can be found close to the shoulder blade of a lamb. This cut provides spectacular flavour with the right amount of fat, making it a desirable cut of lamb to cook.
Storage: Keep frozen (-20°C).
Capers Lacrimella in Wine Vinegar
Preserved capers are tender in texture yet intense in flavour. They add a bold saltiness and tanginess to many dishes, such as sauces, salads, sandwiches, pizzas, and fish dishes.
This product is imported from Italy.
Storage: Store in a dry, cool & dark place. Keep refrigerated once opened.
Capers Les Epices
These small, flavourful caper buds are preserved in vinegar. They can add a burst of bold Mediterranean flavour to many types of dishes. They go very well with tomatoes, olives, anchovies, fish, steak, and pasta.
Storage: store in a dry, cool (18°C) & dark place. Keep refrigerated once opened.
