Lamb T Bones are a sight for sore eyes, just look at the marbling, talk about the 'wagyu' of lamb. Each loin chop is at least a 200g, 20-25mm thick with a 2" tail that will please even the most discerning lamb connoisseur. The fat cap is left on and will render beautifully in an oven, grill, BBQ or pan. I prefer to BBQ them for 3 minutes one side, 4 minutes on the fat edge then finish 3 minutes on the other. Keep the BBQ at 1/2 throttle and if you can, let the chops rest for 3 minutes before eating.
Note a few tails may not make it inside to the kitchen. They're my favourite part! Just work on your straight face.. and tell the kids they fell off!
The Mottainai Semi Boneless Leg is an easy to carve roast. The shank is retained for the depth of flavour. The leg is the perfect balance of lean and healthy marbled meat that ensures the finished roast remains juicy and bursting with flavour.
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