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Our Fresh New Zealand Lamb Leg Bone In (Shank off) roast is truly outstanding. Pop it in the oven what could be easier than a great Kiwi lamb roast dinner.From locally bred flocks that have been purely grass-fed on lush, natural pastures rich in wild grasses, flowers and herbs to produce a rich, ful...

Our Fresh Lamb Hind Shanks are truly outstanding, bigger than the fore shanks they provide a slow cooked mouth watering dream. Lamb shanks are best slow cooked in liquid to deliver flavour from the bone and pull-apart tenderness.These shanks come from from lambs roaming the Waikato and Wairarapa coa...

Our 7-8 bone rack of fresh New Zealand lamb is truly outstanding, always sure to impress. Not only is it a great looking and tender cut, it is also loaded with flavour.2 Racks per Packet

The origin of the lamb loin chop goes back to the 17th century when London chop houses started cooking individual cuts of meat. Lamb loin Chops are quick and easy to cook and have so much amazing flavour, you don't have to add too much to enhance them. A great way to cook them is to marinade in garl...

Diced lamb refers to small, uniform pieces of lamb meat that have been cut from various parts of the lamb, typically the leg, shoulder, or loin. These pieces are typically about 1/2 to 1 inch in size and can be used in a wide range of dishes. Diced lamb is favoured for its tenderness and robust flav...

Lamb shoulder B&R netted, or "boneless and rolled," is a specific preparation of a lamb shoulder cut for culinary convenience and ease of cooking. To prepare it:Boneless: The bone is removed from the lamb shoulder, making it easier to carve and allowing for even cooking. This also makes it more suit...

A butterflied lamb leg is a bone-in leg of lamb that has been prepared by a butcher in a specific way for easier cooking and faster, more even grilling or roasting.A butterflied lamb leg is excellent for grilling, as the flatter shape allows for quicker and more consistent cooking, and the bone adds...