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Grass-fed lamb Kidneys make for a wonderful tasting kidney stew. They can be prepared in no time and should be served tender and pink.
Fully squared up and trimmed so you can cook it whole or, as the photo suggests, slice it into riblets and grill.
Great roast for two. Herb crusting elevates the flavour. This Lamb Rump is plump and moist and is the ideal mini roasting meal for a Sunday afternoon or for dinner parties.
It is a very difficult slice and needs very long, slow cooking to bring out the maximum amount of flavour and gives tender meat.
The lamb is particularly great because of the huge amount of low-land and lush pasture they are grown and raised in. It is perfect for casseroles, stewing, frying and grilling.
I imagine the heavy use of spices would have been used for preserving meat in what is a very hot and harsh climate.
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