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• 

  80 , ³⁵

  approx. 800 g

  Professional butcher rack of lamb

  * New Zealand quality meat. * Sear the meat alternately to retain the juices in the meat. * Vacuum packed to optimally preserve tenderness, meat flavors and juices. * Quality meat from the professional butcher.

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  80 , ³⁵

  1360g

  

• 

  28 , ⁹⁰

  approx. 400 g

  Rack of lamb

  Grown up in peace and quiet, always outside on the green meadows. * It is best to prepare the lamb racks whole. * Delicious with freshly grilled vegetables * Also suitable for BBQ and Grill. * Tip; do not pierce the meat with a fork, so it remains tender and juicy

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  28 , ⁹⁰

  920g

  

• 

  14 , ⁴⁵

  approx. 250 g

  Lamb fillet

  Lamb fillet with garlic marinade. Lamb fillet is the tenderest piece of lamb meat. * For 1-2 persons. * In special vacuum packaging for optimal freshness. The complete packaging can be recycled with plastic waste. * Preparation; pan or BBQ for 5 minutes on both sides. * Tip: do not pierce the meat, so it stays nice and juicy.

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  14 , ⁴⁵

  510g

  

• 

  16 , ⁹⁰

  approx. 330 g

  Excellent leg of lamb slice

  Out of stock

  * Lamb is one of the best products from the Dutch green pastures. The lambs enjoy a wide variety of grass, plants and herbs every day. Lamb has its own characteristic taste. * After baking, wrap the lamb leg slice in aluminum foil and let it rest for a while before serving. Heat thoroughly * Lamb leg slice preparation. Frying pan/grill pan: heat liquid margarine and/or (olive) oil and fry the lamb leg slice on both sides at a high temperature for 3-4 minutes per side. Turning regularly. Sprinkle with pepper. * Do not pierce the lamb leg slice with a fork, so that it remains tender and juicy. Vacuum packed to optimally preserve tenderness, meat flavors and juices

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  16 , ⁹⁰

  670g

  Out of stock

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