Lamb Meat

Lamb meat is obtained from sheep under 12 months old. We create a spacious, healthy, and less stressful environment to ensure a comfortable life for them. 
i) Hindquarter:   
The hindquarter part of lamb specially the leg cut calls for slow roasts to extract the buttery taste. Adjacent to leg there comes loin part, which is good for grilling and pan searing. Then there comes the sirloin part, which is good for quick sear and stir-fries. Moreover, the lamb hindquarter goes beyond the steak and roast realm. It can be used in tacos, sandwiches, and it brings endless grilling options. 
ii) Forequarter:
The forequarter of lamb comprises the shoulder, neck and shanks. The shoulder part calls for slow roast and braises. Neighbouring the shoulder lies the neck that is is collagen-rich and calls for slow simmer. Moreover, shank is the tough part, however, it melts away with patience and can be used in sandwiches or tacos.