Bone In Leg In
LAMB LEG BONELESS
Bone removed, still perfect
for roasts or other slow
cooking methods.
Cooking Method: Roast,
Broil, Pan Fry
LEG BONE IN
A traditional lamb cut,
perfect for roasts or other
slow cooking methods.
Cooking Method: Roast,
Broil, Pan Fry
BONELESS RUMP
CAP ON
One of the juiciest cuts
available with subtle but
great flavours due to the
natural fat cover left on.
Cooking Method: Roast
BONELESS RUMP
CAP OFF
Lean, tender and healthy
cut with more subtle
flavours with the fat
cover cut off.
Cooking Method: Roast
Full Loin
FRENCH RACK
Natural fat cover left on
rack in order to maximise
the flavours and retain
natural juices during
cooking.
Cooking Method: Broil,
Roast, Pan Fry, BBQ
BACK STRAP /
BONELESS LOIN
Lean cut with melt-in-the-
mouth texture. Juicy and
delicious lamb flavours.
Cooking Method: Roast,
Broil, Pan Fry, BBQ
FILLET / TENDERLOIN
Tender, boneless, and
consistently sized cut that
delivers a pleasant eating
experience.
Cooking Method: Roast,
Broil, Pan Fry, BBQ
Hindshank
LOIN CHOP
Traditional cut with great
natural lamb flavours and
juices.
Cooking Method: Roast,
Broil, Pan Fry, BBQ
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MERINO SPARE RIBS
Merino has exceptionally
tender meat, and is fine
textured with a taste
that is less intense than
conventional lamb.
Merino spare ribs are a
small size and a delicious
braising cut that is best
slow-cooked in liquid until
tender.
Cooking Method: Braise,
Broil, Roast
MEAT & POULTRY SOLUTIONS
HINDSHANK
A meaty shank removed
from the leg, with great
lamb flavours, best
slow cooked.
Cooking Method:
Braise, Broil, Roast
Products may not be available at all branches. Images are serving suggestions only.