Description
Lamb neck bones are a cut of meat taken from the neck of a lamb. They are a flavorful and relatively inexpensive cut of meat that is well-marbled with fat, which gives it a rich taste. They are typically smaller and more delicate than beef bones, and have a more delicate flavor. They are best cooked by slow-cooking methods such as braising, stewing or pot-roasting. This allows the meat to become tender, and the connective tissue to break down, while the bones will give a rich flavor to the broth. Lamb neck bones can be marinated with a variety of herbs and spices, such as rosemary, garlic, and cumin, before being braised or stewed. They can be cooked with vegetables, like carrots, onions, and celery, to make a hearty and flavorful stew. They are also perfect for making a lamb broth or a lamb-based soup. They are often served as an appetizer or a main course with sides like mashed potatoes, rice, or a salad.
As a caution, Lamb neck bones have small bones that may not be safe to consume, Please make sure to remove them before serving to your guests.
Australian meat products have fertile volcanic soil. Volcanic soil is rich in nutrients, such as iron, calcium, magnesium, sodium, potassium, phosphorus, sulfur, silicon and other trace elements. The rich combination can act as a stimulant for plant growth,
In addition, the climate is mild and rainy, so the organic pastures bred are fresh and nutritious.
Breeding pastures with higher nutritional value than other Australian regions.
Allow our carefully selected livestock to roam and feed freely on 5000 acres of sustainable, green pastures.
Grow in a stress-free grassland environment. Breeding good meat quality.
In different seasons of spring, summer, autumn and winter, different pastures, different grains, and the bred livestock have different flavors. Tasting the beef and mutton bred on the Australian volcanic soil, in different seasons
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