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This steak is prized for its marbling which makes it tender
Slow simmering tenderises the meat and allows it to absorb aromatic spices for a rich
Ground lamb has a distinctive
Porterhouse steak is cut from the rear end of the short loin and includes a generous portion of tenderloin along with a large strip steak
The Oxtail consists of sections of the cow's tail with bone and cartilage
Porterhouse 1kg Lamb This steak is prized forPorterhouse steak is cut from the rear end of the short loin and includes a generous portion of tenderloin along with a large strip steak. The bone, fat and muscle make this steak exceptionally great for grilling and pan searing.