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Lamb Loin Chops <br><small> ( $32.00/kg) </small>
Regular price $32.00Regular price -
Crumbed/uncrumbed Lamb Cutlets <br><small> ($55.00 / kg)</small>
Regular price From $55.00Regular price$22.50Sale price From $55.00 -
Frozen Lamb Shanks <br><small> ( $14.90 / kg)</small>
Regular price $14.90Regular price -
Lamb Leg Boneless <br><small> $30.00 / kg </small>
Regular price $75.00Regular price$60.00Sale price $75.00 -
Lamb Mince <br><small> ($22.50 / kg)</small>
Regular price $22.50Regular price$17.00Sale price $22.50 -
Lamb Rump Steak <br><small>($35.00 / kg)</small>
Regular price $35.00Regular price -
Diced Lamb <br><small> ($28.00 / kg) </small>
Regular price $28.00Regular price$19.00Sale price $28.00 -
Frenched Lamb Rack <br><small> $58.00 / kg) </small>
Regular price $58.00Regular price -
Lamb Neck Chops (Rosettes) <br><small> ($18.00 / kg)
Regular price $18.00Regular price$14.00Sale price $18.00 -
Lamb Leg Bone-in <br><small> ($22.90 / kg) </small>
Regular price $68.70Regular price$48.00Sale price $68.70 -
Lamb Shoulder Bone-In <br><small> ($22.00 / kg)</small>
Regular price $35.20Regular price$0.00Sale price $35.20 -
Lamb shoulder Boneless <br><small> ( $26.00 / kg)</small>
Regular price $31.20Regular price -
Lamb Rump Cap On <br><small>( $35.00 / kg)</small>
Regular price $35.00Regular price$35.00Sale price $35.00 -
Lamb Forequarter Rack <br><small>($42.00 / kg)</small>
Regular price $21.00Regular price -
Lamb Loin Cutlet <br><small>($65.00 / kg)</small>
Regular price $65.00Regular price -
Lamb Loin Boned and Rolled <br><small>($40.00 / kg) </small>
Regular price $40.00Regular price$40.00Sale price $40.00 -
Whole lamb <br><small>($18.00/kg) </small>
Regular price $450.00Regular price$400.00Sale price $450.00 -
Lamb Ribs <br><small>($20.00/kg)</small>
Regular price $20.00Regular price$0.00Sale price $20.00 -
Lamb Stir-Fry <br><small>($28.00 / kg)</small>
Regular price $28.00Regular price -
Lamb Backstrap <br><small> ( $45.00 / kg) </small>
Regular price From $45.00Regular price$55.00Sale price From $45.00Sale
