Product is certified Halal by Your Halal Guarantee-YHG
Ingredients: 100% Halal Lamb Leg
Product Information:
Halal Lamb Leg – Whole, Sliced, or Cubes
Options:
Whole Leg (Bone-In): Ideal for roasting or slow-cooking as a grand centrepiece.
Boneless Leg: Perfect for easier carving and versatile cooking methods.
Sliced Leg (Bone-In): Great for grilling or frying, providing uniform slices for consistent cooking.
Sliced Leg (Boneless): Offers the convenience of easy carving with the tenderness of sliced meat, ideal for quick cooking methods.
Diced Leg (Bone-In): Convenient for stews, soups, and casseroles, offering ready-to-cook pieces.
Diced Leg (Boneless): Perfect for stews, curries, and casseroles where easy-to-eat, tender pieces are required.
Product Details:
Source: Responsibly sourced from grass-fed, Halal-certified farms in Ireland, known for producing high-quality lamb with exceptional flavour and tenderness. The meat is certified by YHG, ensuring it meets strict Islamic dietary guidelines.
Processing: Available whole, boneless, sliced, or diced to suit various culinary needs.
Packaging: Bulk packaging designed to maintain freshness and facilitate convenient storage.
Nutritional Information (per 100g):
Energy: 220 kcal
Protein: 20g
Total Fat: 15g
Saturated Fat: 6g
Carbohydrates: 0g
Fibre: 0g
Sugars: 0g
Sodium: 65mg
Key Features:
Halal-Certified by YHG: Ensures adherence to Islamic dietary laws, providing peace of mind for consumers seeking Halal products.
Grass-Fed Irish Lamb: Sourced from the lush pastures of Ireland, where lambs graze naturally, producing meat that is rich in nutrients, flavour, and tenderness.
Rich in Protein: Essential for muscle growth and repair, making it a nutritious choice for any menu.
Exceptional Flavour: Known for its rich, tender meat, the lamb leg is ideal for dishes requiring deep, savoury notes.
Versatility: Suitable for a wide range of cooking methods, including roasting, grilling, braising, and slow-cooking.
Culinary Applications:
Roasting: Whole lamb leg makes an impressive main course, delivering rich, tender meat.
Grilling: Sliced lamb leg is perfect for grilling, offering a smoky flavour and juicy texture.
Braising: Both whole and sliced lamb leg can be braised for a fall-off-the-bone tenderness.
Stewing: Diced lamb leg is ideal for hearty stews and casseroles, absorbing spices and herbs beautifully.
Curries and Tagines: The rich, marbled meat is perfect for traditional dishes that require slow-cooking to develop deep, complex flavours.
Storage and Handling:
Storage: Keep refrigerated at 0-4°C or freeze at -18°C for extended shelf life.
Shelf Life: Up to 5 days refrigerated, or 6 months frozen.
Handling: Thaw under refrigeration; cook thoroughly to an internal temperature of 75°C before serving.
