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The Gourmet Lamb leg
dry-aged for 45-59 days in our German-made DRY AGER™ cabinets
making them perfect for a range of comforting dishes
the Bone in Ribeye Rack with Cap On cut has the perfect balance of flavour and tenderness
the Bone in Ribeye Rack with Frenched trim cut has the perfect balance of flavour and tenderness
Chuck End Ribeye Steaks (2x 300g) unit-550-grams The Gourmet Lamb legThe name says it all with the Matangi Chuck Ribeye. The same muscle as Ribeye but further in the Chuck (neck).
US$ 25.80
US$ 113.00
US$ 79.70
US$ 19.00
US$ 126.50
