Boned and Rolled Cowra Lamb Loin Glazed With Rosemary and Mint (Approx 1.5kg)
Serve up a rack of lamb belly ribs, they are great slow braised with red wine, tomato and rosemary.
An Aussie Icon, the leg of lamb is the crowd favourite roasting joint for so many of us, so hard to pass up, also good for pulled lamb off the bone.
The bone in shoulder is perfect for roasting and is a favourite for many. Give it a try for a Sunday Roast that will surely impress the tribe. Add a sprig of rosemary and a few cloves of garlic to build up those complimentary flavours.
The boneless leg makes for the most convenient roast dinner, faster cooking time and easier to carve with the bone out. Perfect for a large family with roasted veggies, a feast for the dinning table, no phones allowed.
Great for roasting with each piece enough for one person. Delicious with a bit of salt to crisp the skin.
Bring the pub grub home with this old classic, fry them golden brown for a certain crowd pleaser.
Great for a whole range of winter warmers, perfect in the slow cooker with red-wine, tomato and rosemary or for a rich Indian curry to really heat things up. Skewer and grill over the BBQ to really get the kids jaws flapping.
The most Aussie cut of them all. Great on pans or BBQ nothing smells or tastes more Aussie than these.
Make your own lamb patties or entertain your tribe with delicious lamb koftas.
Fantastic to cook in the slow cooker with some veggies. Perfect for a cold night in by the fire.
When you need convenience and a delicious home stirfry made with the best ingredients money can buy.
Enjoy the cooler months baking a leg purposely cut small for 2 to enjoy with a glass of wine
Have your very own fine dining experience with these succulent Cowra lamb cutlets.
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