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).
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).
Desiccated coconut fine is generally used for curries and other Asian dishes. It’s also add more flavor to baked cookies, cooked cereal, and granola. It’s very nutrious and include dietary fiber.
Known for it’s silky texture, this cultured soft, creamy and tangy cream can be used straight from the pack. Good pairing on nachos, baked potatoes, enchiladas, or pizza or to create cheesecakes, tarts, and cakes.
Storage: chilled (0°C – 4°C).