GOAT STEAK(PER KG)
KSh1,700.00Goat Steak
Butchery Products
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Leg of lamb is tender and juicy and will be good along a wide spectrum of doneness.


Typically bone-in meat chops, cut from the shoulder, loin, sirloin, or rib of the animal.


Taken 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.

Lamb 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.

Frenching. 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.