Lamb/Goat
Showing 9–13 of 13 results
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Sale!
lamb loin(per kg)
KSh900.00Taken from the top of the back, the loin is a prized cut of lamb due to the super-tender meat. It’s an ideal cut for roasting, however, as it doesn’t have a thick layer of fat for protection, care must be taken not to overcook.
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Sale!
lamb mince(per kg)
KSh1,600.00Lamb mince is minced or ground lamb. In many countries where raising sheep is a fundamental agricultural industry, many dishes include minced lamb or minced mutton. Cooks often choose minced meat because it has several advantages over other cuts of meat.
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lamb ribs(per kg)
KSh1,000.00Frenching. Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them.
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lamb shoulder(per kg)
KSh1,200.00This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork.
