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- Buy 40 for $16.99 each and save 11%
Murray Valley or Breakout River lamb. The very best lamb you can buy.
Take the lamb whole or we'll cut it up for you for no extra
charge.
What you get:
2 x legs - whole, boneless, diced or chops
2 x chump (rumps) - whole, boneless or chops
2 x cutlet racks - racks, backstraps or cutlets
2 x loins (mid-loin) - whole, boneless or chops
2 x flaps (breast) - whole or riblets
2 x forequarters (shoulders) - whole, boneless, diced or chops
2 x shanks
1 x neck - whole or rosettes
The price for this product is the price per kg. Please note that this product is sold in whole kgs only. Whole lambs come for 17kg to 25kg in size.
Here is a recipe so the offcuts are going to good use thanks Troy TROYS LAMB & VEGETABLE SOUP 2 – 3KG Lamb offcuts with sufficient meat on the bones (I also added Lamb rosettes for extra meat) 2 x Onions Finely chopped 8 x Garlic cloves crushed (I like garlic) 1 x Celery 2 x Potatoes 2 x Sweet Potatoes 4 x Carrots 2 x Parsnips 1 x Swede 1 x Turnip ¼ Pumpkin 100g Butter 2 x 400g Chick peas drained and rinsed 2 x 400g Chopped Tomato 2 x 2ltre Chicken Stock Rosemary, Salt and Pepper to season. Cut all vegetables into small mouth size pieces. Heat the butter in a large pot (mines huge…like a culdron) Add onion, garlic and celery and cook until onions soften Add all other vegetables, lamb bones and meat and cover with stock. Add chopped tomato, chick peas and boiled water so that all ingredients are covered. Season to taste and bring to the boil. Once boiling leave lid on, reduce the temperature and simmer for 2 hours, checking and stirring every 30 minutes. Transfer meat and bones from the soup to a chopping board. Remove meat from the bones and roughly chop (I use two forks to strip the meat into thin strips). Return the meat to the soup, stir and simmer for another 15 minutes. Serve and enjoy!! I got about 16 serves so make sure you’ve got enough containers and room in the freezer!!
Murray Valley or Breakout River lamb. The very best lamb you can buy.
Take the lamb whole or we'll cut it up for you for no extra charge.
What you get:
2 x legs - whole, boneless, diced or chops
2 x chump (rumps) - whole, boneless or chops
2 x cutlet racks - racks, backstraps or cutlets
2 x loins (mid-loin) - whole, boneless or chops
2 x flaps (breast) - whole or riblets
2 x forequarters (shoulders) - whole, boneless, diced or chops
2 x shanks
1 x neck -
whole or rosettes
The price for this product is the price per kg. Please note that this product is sold in whole kgs only. Whole lambs come for 17kg to 25kg in size.
Here is a recipe so the offcuts are going to good use thanks Troy TROYS LAMB & VEGETABLE SOUP 2 – 3KG Lamb offcuts with sufficient meat on the bones (I also added Lamb rosettes for extra meat) 2 x Onions Finely chopped 8 x Garlic cloves crushed (I like garlic) 1 x Celery 2 x Potatoes 2 x Sweet Potatoes 4 x Carrots 2 x Parsnips 1 x Swede 1 x Turnip ¼ Pumpkin 100g Butter 2 x 400g Chick peas drained and rinsed 2 x 400g Chopped Tomato 2 x 2ltre Chicken Stock Rosemary, Salt and Pepper to season. Cut all vegetables into small mouth size pieces. Heat the butter in a large pot (mines huge…like a culdron) Add onion, garlic and celery and cook until onions soften Add all other vegetables, lamb bones and meat and cover with stock. Add chopped tomato, chick peas and boiled water so that all ingredients are covered. Season to taste and bring to the boil. Once boiling leave lid on, reduce the temperature and simmer for 2 hours, checking and stirring every 30 minutes. Transfer meat and bones from the soup to a chopping board. Remove meat from the bones and roughly chop (I use two forks to strip the meat into thin strips). Return the meat to the soup, stir and simmer for another 15 minutes. Serve and enjoy!! I got about 16 serves so make sure you’ve got enough containers and room in the freezer!!
£160.00
Our home produced prime lambs are born and reared on our family farm to high welfare and environmental standards. Our ewes graze outside all year round only coming into our barns to have their lambs, this slow and natural growing phase is part of what makes our lamb so special, we hang our lambs for a minimum of 7 days to develop flavour and produce tender, succulent cuts.
Our in-house butchers are passionate about using traditional methods with a modern flair to create our customers truly special cuts and handmade products.
- Description
- Ingredients
Description
Such a popular option with our customers, our lamb is always a winner.
With all items able to be frozen you can use what you want today and freeze the rest for another day.
A Whole Lamb Box contains (approx. 50 – 60 portions) :
– 12-14 cutlets
– 10-12 loin chops
– 4-6 chump steaks
– 2 shoulder
– 2 leg
– Mince OR breast
(One Lamb will fill approx. 2 freezer drawers)
Ingredients
All cuts Roves Farm Lamb
For allergens, including CEREALS containing GLUTEN, see ingredients in BOLD