[Lamb] Spare Ribs (Rib Plate):Among bone-in lamb cuts, this one offers a satisfying bite along with its distinctive umami and roasted aroma. Since it's a bone-in cut, the juices released from the bone during cooking permeate the meat, resulting in a rich and flavorful taste. The moderate fat content keeps the meat juicy, delivering a melt-in-your-mouth texture. Perfect for grilling or barbecuing, this cut truly shines when cooked over an open flame, enhancing its smoky and roasted flavors. It pairs wonderfully with a variety of spices and sauces, making it adaptable to cuisines from around the world. Try a Mediterranean-style seasoning with garlic and rosemary, a spicy tandoori style, or a sweet and tangy barbecue sauce - the possibilities are endless! Simple to prepare by marinating and grilling, but if cooked low and slow, it becomes even more tender and juicy. This cut typically yields 16 ribs, with 8 ribs per piece, making it ideal for sharing. Please note: the image is a sample (actual pieces may be slightly longer on both sides).

[Lamb] Bone-In Leg (Gigot d'Agneau):With its bold appearance, rich flavor, and adaptability to various cooking methods, this cut is also highly appealing to professional chefs. It includes the lamb leg in its entirety, featuring four main cuts of the leg: topside (inner thigh), silverside (outer thigh), knuckle, and rump, along with the shank and bone. You can enjoy it by breaking it down into individual cuts, roasting it whole, or chopping it into pieces for stews. Bone-in cuts allow the umami from the bone to infuse the meat during cooking, enhancing its deep flavor. The unique aroma of lamb combines beautifully with the juiciness of bone-in meat, offering a rich and aromatic taste experience. Please note: the image is a sample (the product's length is approximately 40 to 50 cm).

[Lamb] Shank:A cut with a unique charm, known for its rich flavor that comes from being bone-in, and its versatility in various dishes. When used in stews, the broth released from the bone adds a deep umami flavor that elevates the dish. Slow-cooking at low temperatures allows the collagen to melt, resulting in tender, fall-apart meat. This cut is perfect for stews, roasts, curries, and more. It pairs wonderfully with spices and herbs, making it ideal for Mediterranean, Middle Eastern, Asian, and other international recipes. Despite its versatility, many recipes are surprisingly simple, making this cut a globally beloved choice. Please note: the photo is for illustrative purposes only.

[Mutton] French Rack (8 Ribs):Australian mutton from Victoria is made by raising sheep for an extended period to produce mutton. The rare mutton French rack is particularly notable for its thick, flavorful loin and bold back fat that pairs perfectly with spices. This is the ideal choice for those moments when you want to indulge in a hearty bite of lamb! The impressive mutton, weighing over 2kg, is both striking and rare (limited availability)! Please note: the photo is for illustrative purposes only.

[Lamb] Topside (Inside Leg): A lean and healthy cut that still delivers the rich umami flavor unique to lamb. With its low fat content, it’s ideal for those seeking a lighter taste or those with a health-conscious diet. This cut allows you to enjoy the natural flavor of the meat, making it perfect for simple seasonings or sauces. When cooked properly, it becomes tender and juicy. Especially suitable for low-temperature cooking or marinating, these methods enhance its moist texture and concentrated flavor. Among lamb cuts, it has a relatively mild taste, making it an excellent choice for those new to lamb. Whole topside can be slow-roasted for a caramelized crust and tender interior or sliced thinly for steaks, grilling, or even shabu-shabu. Its moderate muscle fibers also make it ideal for stews, resulting in tender, flavorful bites. Alternatively, it can be portioned into blocks, seared lightly, and thinly sliced for appetizers or salads. This cut pairs well with a variety of seasonings and herbs, from simple preparations to spiced, ethnic-inspired flavors. The distinctive aroma of lamb is beautifully complemented by classic seasonings like rosemary, thyme, and garlic, or by Middle Eastern-inspired flavors using cumin and yogurt. Its versatility makes it a great choice for a wide range of dishes, whether classic or adventurous.

Boneless lamb leg: Known for its tenderness, ease of cooking, and rich flavor, this is an appealing cut suitable for a wide range of dishes. Since the bone has been removed, it is easy to slice and cook, making it beginner-friendly. It works well with various cooking methods, including steaks, roasts, braises, and grilling. While it has a firm, muscular texture, it also retains juiciness thanks to its moderate fat content. When slow-cooked in a roast, it becomes tender and richly flavorful. It offers the distinctive flavor of lamb without being overly gamey, making it accessible even for those new to lamb. Adding spices or herbs can further enhance its flavor. Popular preparations include roasting simply with salt and herbs, slicing it into steaks, dicing it for stews or curries, and more. Its versatility is one of its greatest strengths. Additionally, cooking it whole makes for an impressive and luxurious main dish.

Lamb tenderloin: This is the most tender cut of lamb, valued for its refined flavor and rarity. Since it comes from a part of the animal with minimal movement, its fibers are exceptionally fine, resulting in an incredibly soft texture. Its delicate and sophisticated taste makes it an excellent choice for those new to lamb. To highlight its subtle flavor, simple preparations with salt, herbs, or light sauces are particularly popular. The amount of tenderloin that can be obtained from a single lamb is very limited, adding to its rarity and making it a highly sought-after cut.

Mutton tenderloin: This cut combines the deep flavor unique to mature sheep with exceptional tenderness, making it an incredibly appealing choice for food enthusiasts and professional chefs alike. Compared to lamb, mutton offers a richer and more robust taste, and the tenderloin, in particular, stands out for its balance of delicate tenderness and rich flavor. It allows you to savor the complex and profound taste characteristic of mature sheep. Its excellent pairing with wine and spices makes it ideal for dishes that highlight intricate flavors. While retaining a slight chewiness typical of mutton, the texture remains moist, smooth, and luxurious. By utilizing its aged flavor, marinating with herbs and spices such as rosemary, cumin, and garlic or pairing it with complementary sauces can elevate the dish even further. Depending on preparation, this cut works well in everything from casual meals to elegant, high-end plates. As only a small amount of tenderloin can be obtained from a single sheep, its rarity adds to its exclusivity and makes it a highly prized cut.

Lamb tongue (2 pieces): A rare cut with a unique texture and flavor, it is particularly appealing to culinary professionals and food connoisseurs. While it has a firm, springy texture, proper cooking can bring out its tender and smooth qualities. This distinctive texture, unlike any other cut, enhances the enjoyment of the lamb’s natural qualities with every bite. Slicing it thin and grilling or slow-cooking it allows for a variety of textures. Despite its rich flavor, lamb tongue has a relatively mild lamb aroma, making it approachable for many. It pairs well with salt, spices, and various preparation methods, such as charcoal grilling, smoking, or stewing, to enhance its depth of flavor. Thinly sliced and grilled for a yakiniku-style dish, slow-cooked to release its rich umami and achieve a melt-in-your-mouth texture, or smoked for a deeper flavor, lamb tongue is versatile enough to suit appetizers, snacks, or more refined dishes. Its flexibility allows it to shine in everything from casual meals to elegant presentations. The skin of lamb tongue is thinner than that of beef or pork tongues, so it can be used as is without peeling.

Lamb heart (1 piece): A highly nutritious cut with a unique flavor and texture, the lamb heart is a versatile and appealing ingredient. It is rich in protein and low in fat while being an excellent source of iron, zinc, and B vitamins, including B12. As a muscle, it offers a satisfying chewiness combined with the rich and robust flavor typical of lamb. Compared to other organ meats, it has a milder taste, making it relatively approachable even for those new to lamb. It can be prepared using various cooking methods, such as grilling, braising, frying, or roasting. Popular preparations include slicing and sauteing, skewering and seasoning with spices for a kebab-style dish, or slow-cooking to achieve a tender texture. The lamb heart is cherished in traditional cuisines worldwide. For instance, in the Middle East, it is often grilled with aromatic spices, while in Scotland, it is a key ingredient in "haggis." These dishes allow you to appreciate the cultural heritage of lamb heart as a culinary ingredient. Moreover, incorporating organ meats like lamb heart into your diet supports sustainable eating practices, helping to reduce food waste and promoting a more diverse and environmentally conscious use of resources.

Lamb skirt (diaphragm/sagari): Commonly known as "sagari," this cut offers many appealing qualities. It features a perfect balance of muscle and fat, delivering both tenderness and a satisfying chew. With each bite, you’ll enjoy the pleasant fibrous texture and the burst of juicy flavor that spreads in your mouth. This cut has just the right amount of lamb’s signature aroma while remaining mild and easy to eat, making the diaphragm a standout choice. Low in fat, it allows you to fully savor the natural umami of lamb. Simply seasoning it with salt and pepper enhances the meat’s flavor, making it ideal for grilling or barbecuing. It also works well with spice marinades or in slow-cooked dishes like tagines. The versatility of this cut allows it to be adapted to a wide range of dishes and cooking styles. As only a limited amount can be sourced from each lamb, it is often considered a rare and special cut. The surface membranes and central sinews are relatively thin and can be left intact, but for a smoother texture, you can remove them by hand. For curries or stews, simply cut it into bite-sized pieces and cook as is.