Enjoyment & Quality on Your Plate
ΑΡΝΙ
New Zealand lamb is globally renowned for its superior quality, delicate flavor, and tender texture. It comes from animals that are free-range raised on lush green pastures, with a natural diet, without hormones or artificial interventions. Its meat is low in fat, rich in protein, and has an exceptional flavor profile, making it ideal for every cooking technique, from grilling to the most refined recipes. A lamb that combines purity, nutritional value, and international reputation.
Lamb
SHOULDER BONE IN
Taken from the shoulder with the bone intact, rich in flavour and ideal for slow roasting or braising.
Lamb
LEG BONELESS / ΒΟΝΕ ΙΝ
From the hind leg of the lamb, offered with or without the bone.
Lamb
NECK FILLET BONELESS
Boneless cut from the neck with a rich, well-rounded lamb flavour.
Lamb
HIND SHANK
The rear lamb shank, prized for its gelatinous texture.
Lamb
SHORT LOIN
The central section of the loin, boneless, taken from the rack area. Tender and refined, ideal for elegant preparations.
Lamb
FILLET
Lamb tenderloin, a clean and delicate cut consisting purely of meat, with no bone or excess fat.
Lamb
T-BONE
Individual lamb cutlets taken from the lumbar region, combining the short loin and tenderloin.
Lamb
SWEETBREADS
Lamb sweetbreads (thymus or pancreas), prized for their delicate texture and suitability for refined gourmet preparations.
Lamb
FRENCH RACK
Cut from the loin with French-trimmed bones. Ideal for impressive chops or elegant roasts.
Lamb
HALF SADDLE
The upper portion of the back (saddle), split lengthwise.
Lamb
CHUMPS CAP OFF (PICANHA)
Taken from the rump, with the external fat cap removed. Lean, tender, and clean in flavour.
Lamb
CHUMPS CAP ON (PICANHA)
From the rear of the saddle with the fat cap intact, offering enhanced juiciness and richer flavour.
Lamb
UNTRIMMED CUTLETS
Lamb chops taken from the loin or ribs, cut into individual portions. Easy to cook and ideal for grilling or pan-frying.
