Discover more like Lumina Square Cut Shoulder

Lumina Lamb (previously named Te Mana) Supreme Shoulder is a satisfyingly easy cut to cookthe oven will do all the work. The shoulder includes the shank and neck fillet, and needs slow cooking so it is not served pink inside. The result will be meat for four people that has fragrant alpine flavours ...

Lumina Lamb (previously named Te Mana) Oyster Shoulder is a satisfyingly easy cut to cookthe oven will do all the work. It is the forequarter leg with the shank removed and needs slow cooking so it is not served pink inside. Hailing from New Zealand hill and high country, Lumina lamb is 100% natural...

Lumina Lamb (previously named Te Mana) Boneless Loin 4 per pack. This is a lean, flattish, rectangular cut of Lumina Lamb from the middle loin that cooks quickly and is easy to panfry like steak. Hailing from New Zealand hill and high country, Lumina lamb is 100% natural, free range, grass-fed and f...

Lumina Lamb (previously named Te Mana) Cap Off Lamb Rump (4 pack) Best served roasted, chargrilled or barbequed. A versatile low fat cut that can be served whole or sliced into portions. Hailing from New Zealand hill and high country, Lumina lamb is 100% natural, free range, grass-fed and finished o...

Lumina Lamb (previously named Te Mana) Bone-In Leg. A versatile cut which is perfect for slow cooking or oven roasting as is, or boning out for lamb leg steaks to grill or pan fry. Hailing from New Zealand hill and high country, Lumina Lamb is 100% natural, free range, grass-fed and finished on spec...

Lumina Lamb (previously named Te Mana) Cap On Rack - Single. This is a single rack with the fat cap left on, which will baste the meat as it roasts and give you an even more flavourful dish. Hailing from New Zealand hill and high country, Lumina lamb is 100% natural, free range, grass-fed and finish...

Lumina Lamb (previously named Te Mana) French Rack. This is a premium cut, beloved by chefs but easy to cook. It is the first eight ribs adjacent to the loin, a very tender cut. This cut has had the backbone removed so it can be easily sliced into small chops or cutlets (aka French lamb cutlets) bef...

a cut that is laced with fat and tissue, which means it is beautiful when slowly cooked, either in a slow cooker, the oven or the BBQ. Our Lamb Boned Rolled shoulder is tied with butchers string. After you finish cooking just snip off the string for a succulent and tender cut of meat.

An all-time Kiwi favourite. Prime lamb shoulder chops are great on the BBQ, pan or oven. Gluten free.

Lumina Lamb (previously named Te Mana) Rump 4 pack The cap is still on which offers maximum tenderness, juiciness and succulence. Best served roasted, chargrilled or barbequed. A versatile cut that can be served whole or sliced into portions. Hailing from New Zealand hill and high country, Lumina la...

Succulent lamb shoulder BBQ'd low and slow for 10 hours, seasoned with garlic and rosemary. Pulled off the bone, and ready to serve. All orders are based on finished cook weights to ensure maximum satisfaction levels are achieved. Gluten Dairy free recipe Meat Packs will be frozen and available for pick up in Stoke Available in Nelson region only

lamb shoulder cut into chops. Stunning baked in the oven or fried in the pan.

One of the most impressive cuts to serve for friends or family, a lamb rack is the perfect cut for entertaining and it tastes absolutely exquisite. One of our lamb racks has 8 ribs, its a lean cut with a beautiful fat cap that is left on to keep that moisture in while cooking. Best cooked in the oven in winter and bbq in summer

Order Now, Pickup Available in Just 2 Hours

Our lamb is sourced fresh each week from local Southland and Otago farms. A great cut for slow braising or slow roasting. Weight is approximately 1KG.

Boneless Lamb Shoulder, butterflied out - beautiful roasted low and slow. Delivery date must be before 4 December to guarantee product at special price. n

are made up of the eye of a loin muscle, a rib bone with a cap of fat. The cap of fat helps the cutlet retain moisture and gives a rich flavour into the meat while cooking. We use a process called french trimming when creating this cut, to do this we cut off the ends of the bones and scrape them cle...

Since 2010 the Big Smoke BBQ Co. has been handcrafting their own range and long held secret recipes of sauces and rubs. One of the original BBQ Pitmasters these rubs and sauces are made right here in in sunny Tauranga. Raging Lamb tastes best on Lamb and Game. 440g

Tasty ready for the BBQ, Casserole or Stewing. This pack is great for BBQs or feeding the whole family.

s are another favourite gourmet restaurant cut. They are a boneless loin which has been cut from the carcass rolled and tied with red n white butchers string. We recommend searing the outside and then placing it in the oven for around 20 - 30 minutes at 180 depending on your oven. You will love the ...

Boneless succulent New Zealand Lamb Loin stuffed with our gourmet flavoured sausage meat, ready for the BBQ, or oven. Bake for 35mins at 180c or smoke for 45mins at 165c and then sear to finish in the pan. Juicy, tender and tasty

Boneless succulent New Zealand Lamb Leg ready for the BBQ, or oven. Juicy, tender and tasty Try it with your favourite meat rub to make it the best meal ever

Lamb shoulder B&R netted, or "boneless and rolled," is a specific preparation of a lamb shoulder cut for culinary convenience and ease of cooking. To prepare it: Boneless: The bone is removed from the lamb shoulder, making it easier to carve and allowing for even cooking. This also makes it more sui...