Category: Lamb

Bbq

Grass Fed Lamb Fat, price/1kg pkt, frozen

You can use Lamb Fat as an alternative for shortening, lard, or Beef Suet/Tallow. You can also add Lamb Fat to meat and vegetable dishes for added flavor with all the health benefits of grass-fed fat. Our Lamb Fat is mainly from trimmings of Lamb muscle fat.

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Bbq

Grass Fed Lamb Bones, cut 60mm, price 1kg/pack, frozen

Make full-flavoured stocks and health-giving broths at home with our lamb bones. The slowest of slow simmers releases all of the essential vitamins and minerals and renders down the connective tissues and collagen from the joints. Be brave and cook your bones gently for 24 hours to really get the most out of them. The result is a nutrient-dense broth that can’t be beaten for gut friendliness. And the intense flavour adds another dimension to lamb stews, casseroles and curries.

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Bbq

Spicy Lamb Sausages, 500g, Frozen

A great meaty bite is produced by using a coarse cut lamb meat filled into a traditional natural casing.
Sausage is best cooked by frying, grilling or barbecuing on a medium heat turning often until the outside is golden brown. Juices should run cle

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Lamb

Lamb Shoulder (Square Cut), Bone In, 2.6kg, frozen

Square Cut Shoulder is a fantastic cut slow cooked on the BBQ or in the oven.
Our Lamb is Halal Certified, Grass Fed, Free of Antibiotics/Hormones, Free Ranging Outside, Farmed Ethnically & Sustainably (non GMO) & vacuum packed.
Note – Frozen Lamb generally has a 12 month validity in the freezer.

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Lamb

Grass Fed (Halal) Butterflied Leg of Lamb, 1.2kg, price/portion, frozen

One of the most popular outdoor summer meals from the barbecue is butterflied leg of lamb, nicely browned and crusty on the outside, pink and juicy in the middle.
When the leg of lamb is ‘slash-boned’ (the opposite of tunnel-boned) and opened out, it cooks much more quickly than the full leg on the bone. But the leg with bones removed, and each sub-primal intact, is not even in thickness so it cooks a little unevenly; the thickest parts – the topside and thick flank – take longer to cook than the thinner parts. This can be an advantage to the cook who

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