New Zealand Halal Lamb Carcass – 8-Way Cut

Product Overview

The New Zealand Halal Lamb Carcass – 8-Way Cut, 28 lb avg wt offers premium, pasture-fed lamb with a rich, natural flavor. This halal-certified lamb is responsibly raised and expertly divided into eight distinct cuts, providing versatile options for various cooking methods. Ideal for large gatherings or commercial kitchens, this lamb carcass ensures a tender, flavorful meal for any occasion.

Nutrition Facts

Serving Size: Varies by cut

Nutrient Amount per Serving
Calories Varies by cut
Total Fat Varies by cut
Saturated Fat Varies by cut
Cholesterol Varies by cut
Sodium Varies by cut
Total Carbohydrate 0 g
Protein Varies by cut
Iron Varies by cut

Nutritional values vary by cut. For detailed information, refer to individual cut labels.

Ingredients

  • All natural lamb
  • No added antibiotics
  • No added growth hormones
  • Pasture-fed

Contains: Lamb. Gluten-free not specified. Keep frozen; follow package instructions for preparation.

Serving Ideas & Creative Uses

Herb-Crusted Rack of Lamb

  • Rack of lamb, garlic, rosemary, thyme, Dijon mustard, breadcrumbs
  1. Preheat oven to 400°F (200°C). Season the rack of lamb with garlic, rosemary, thyme, and Dijon mustard. Coat with breadcrumbs and roast for 20–25 minutes for medium-rare. Let rest before slicing between the ribs.

Lamb Shoulder Stew

  • Lamb shoulder, onions, carrots, potatoes, garlic, tomatoes, beef broth, thyme
  1. Brown lamb shoulder pieces in a pot. Add chopped onions, carrots, and garlic; sauté until softened. Add diced tomatoes, beef broth, and thyme. Simmer for 2–3 hours until lamb is tender. Serve with crusty bread.

Grilled Lamb Chops

  • Lamb chops, olive oil, lemon juice, garlic, rosemary, salt, pepper
  1. Marinate lamb chops in olive oil, lemon juice, minced garlic, chopped rosemary, salt, and pepper for at least 1 hour. Preheat grill to medium-high heat. Grill chops for 4–5 minutes per side for medium-rare. Let rest before serving.

Lamb Leg Roast

  • Lamb leg, garlic, rosemary, olive oil, salt, pepper
  1. Preheat oven to 350°F (175°C). Make small incisions in the lamb leg and insert slivers of garlic and rosemary. Rub the leg with olive oil, salt, and pepper. Roast for 1.5–2 hours for medium-rare. Let rest before slicing.

Lamb Ribs with Mint Yogurt Sauce

  • Lamb ribs, cumin, coriander, paprika, garlic, yogurt, mint, lemon juice
  1. Season lamb ribs with cumin, coriander, paprika, minced garlic, salt, and pepper. Roast at 350°F (175°C) for 1.5–2 hours until tender. For the sauce, mix yogurt with chopped mint, lemon juice, salt, and pepper. Serve ribs with sauce on the side.