【Zipper-Bag】WAKANUI Lamb Chops Large-size 11pc 550g

【Zipper-Bag】WAKANUI Lamb Chops Large-size 11pc 550g
In stock
ITEM NUMBER
L016L
¥6,280 (txInc)
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Description

We froze that popular WAKANUI Lamb Chops individually.
Large-size, 11pc in total!
It's 276 Yen cheaper than buying 11pc individually.

ALSO, the bag has a "zipper"! Take as many as you need, then zip it back.

SKU L016L
CONTENTS 550.00g
UNIT PRICE ¥571 / per 1pc
Country of origin New Zealand
RAW MATERIALS Lamb
PACKAGING AND HANDLING Keep Frozen at -18 degrees C
Allergens contained in this product (7 specified raw materials)
Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

5 chops


Large-size

※Note that this product is NOT completely vacuum-packed before purchasing.

DESCRIPTION

We froze that popular WAKANUI Lamb Chop individually in a large-size bag!
You can take one by one. You don't have to thaw them at once.
AND this bag has a "zipper" since many customer requested it! Take as many as you need, then zip it back!
It's easier to stock up in freezer. Have Lamb Chops anytime you want!

Tasty frenched lamb chops from the worlds number one exporter in New Zealand. Even those who have never tried lamb meat before are sure to enjoy these delicious lamb chops!
Salt/pepper and place it on the grill. Rare to medium rare. Eat while it's hot. Even those who have never tried lamb meat before are sure to enjoy these delicious lamb chops!

※The vacuumed air may leak due to friction between products during distribution. In these cases, please be assured that there is no problem with the quality of the products, and that it is still properly sealed.


Content=11 chops(550g)


SERVING SUGGESTION

Thaw, spice up(salt/pepper, garlic, rosemary, etc.)
Frying pan, oil, grill, enjoy.

IN DEPTH

About Lamb Meat

"Happy Lamb" was raised in the open pastures of New Zealand or Australia, and are hormone-free and natural. Australia and New Zealand meats are some of the most natural meat out there! Recently, "natural meats" are gaining popularity and are being known as "diet meat".
This meat is good for any occasion! Whether it be BBQ season during summer, or for Christmas dinner during winter, you can always find an excuse to celebrate with these delicious lamb chops! It also makes a great gift for birthdays, anniversaries, or any home party!


Lamb Meat FAQ

★What is the difference between lamb and mutton?

Lamb is from younger sheep less than a year old and has softer meat, while mutton is from an an adult lamb older than 2 years and is mainly used for processed meat or dishes like the Japanese dish "Jingisukan".


★What are the nutritional benefits of lamb?

Lamb is rich in high quality, nutritious proteins and cholesterol is as low as fish meat. It is also rich in unsaturated fatty acids that reduce cholesterol, and raise vitamin B, iron and zinc.


★How can I enjoy it?

Since lamb has a high melting point, the fat will harden when cooled. Therefore, it is better to eat the fatty part while it is hot. If you wish to eat it cold, we recommend using the less fattier portions like the thigh meat.


★What is the difference between Australian and New Zealand?

Made in Australia = shipped 6-8 months after birth. Larger and the flavor is stronger.
New Zealand = Shipped 4-6 months after birth. The flavor is not as strong, so it's good for those who are new to lamb meat!



THAWING

The thawing time depends on many factors such as size, weight, packaging, and type of meat.
Please refer to our thawing chart≫≫HERE≪≪




What is WAKANUI Spring Lamb?

◆Spring (Season)

Wakanui Spring lamb are born in the spring in New Zealand. From Spring to the beginning of Summer (around August-November), this is the time where the lamb meat's nutritional value is at its peak! The lamb is raised on pasture grass. The meat reaches its peak deliciousness a few months later (around January-March), and is then slaughtered during this "season".


◆European Specifications

This lamb is slaughtered at a younger age (about 4 to 6 months old). Lamb has a history of being treated as a high-grade ingredient in Europe and is highly sought after. It is soft, tender and juicy!


◆Aging

Aged for about 5 weeks after slaughter and rapidly frozen. This is the best way to get the most umami, softness and protein from the lamb, and ensure the possibility of providing the same quality of lamb all year-round.

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