Whole lamb (whole or cut-up) average between 18kg-21kg
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
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!!