£6.49
The entire breast portion of the chicken. It is available bone-in, boneless, skin-on and skinless. Price given per/kg.
All meat is sold in gross weight.
The entire breast portion of the chicken. It is available bone-in, boneless, skin-on and skinless. Price given per/kg.
Skin? | On, Off |
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How would you like it cut? | Whole, Diced, Tikka, Karahi Pieces, Pasta Pieces, Sliced, Strips |
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A lamb shank is the lower end of the shank half of the rear leg. Lamb shanks practically melt off the bone when they are slow cooked, and are a popular menu item. Lean on fat but big on flavour, the meaty shank is perfect for braising in a slow, simmering broth.
All meat is sold as gross weight.
The top portion of the leg above the knee joint that is connected to the body of the chicken.
Available with or without skin.
All meat is sold as gross weight.
It is the upper part of the joint that was cut after the end of the chicken wing.
A leg steak is obtained from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat. Grilling, broiling, and pan-frying are suitable cooking methods.
All meat is sold as gross weight.
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