Premium Black Grass Lamb leg and belly cuts, provided in a 2kg bulk pack. This mix is the essential ingredient for a warming lamb claypot during a Sydney winter. The leg meat offers a firm, chewy texture, while the belly provides a marbled richness. When slow-cooked, it creates a deep, aromatic broth with tender, succulent meat.

• Golden Ratio: A balanced mix of leg and belly to provide both lean satisfaction and rich fat aroma.
• Slow Cook Choice: Durable meat that absorbs flavours well, perfect for Cantonese-style lamb brisket pot with bean curd sticks, braised lamb, or radish stew.
• Family Size: 2kg pack suitable for weekend hot pot gatherings or portioning for daily stews.

Usage: Family hot pot, winter nourishing stews, braised lamb, and clear soups.

Specifications: Mixed leg and belly chunks; 2kg net weight; keep frozen.

Cooking Tip: Blanch in cold water first to remove impurities. Stew with ginger, angelica root, or sugar cane for the best flavour.