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Thin Lamb Roll 羊腩片卷

Thin Lamb Roll 羊腩片卷
Thin Lamb Roll 羊腩片卷
Thin Lamb Roll 羊腩片卷
Product image 1Thin Lamb Roll 羊腩片卷
Product image 2Thin Lamb Roll 羊腩片卷
Product image 3Thin Lamb Roll 羊腩片卷

Regular price $14.50

Weight

We offer fresh quality, thinly sliced Lamb that is rolled and perfect for both hot pots and grilling.

How to store it

To maintain in roll form, you must store it in the freezer.


Can I customise this product?

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We are only able to provide the advertised cuts and portions on our website and will not able to fulfill any special requests or instructions on how our meat is cut, prepared or packaged.

Our meat products have gone through a standardisation process to ensure that:

  • quality and consistency is maintained
  • to reduce environmental impact
  • we keep our promise of fulfilling your orders on time

If you would like to see more options, you can provide your feedback and suggestions via facebook or instagram!

 

How to store raw meat safely

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To ensure that our meat stays fresh, delicious and safe, you should always store our meat in the fridge at 5°C or below as soon as you've received it. If you collected it from our warehouse, we you can store it in cool bags on your drive home. This will prevent any growth of bacteria which can cause food poisoning. 

If you would like to pro-long the shelf life of the meat, you can also store it in the freezer at -15°C or below. To defrost the meat, take it out of the freezer and let it defrost in the fridge, not on the kitchen bench.

Make sure raw meat is stored separately from cooked food to avoid cross-contamination.

You can use this chart as a guide on how long to store and keep your meat fresh:

Meat Type Fridge Freezer
Beef 2-3 days 8 months
Chicken
2-3 days
9 months
Duck 2-3 days 9 months
Pork
2-3 days
6 months
Lamb
2-3 days
12 months

How to cook meat safely

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When preparing meat, make sure you do not cross-contaminate bacteria from raw meat with food or ingredients that have already been prepared. Here are some tips:

  • Avoid using the same tools (such as knife, fork, tongs) when preparing food
  • Wash tools thoroughly and make sure there is no residue left on them
  • Wash your hands after touching raw meat before touching anything else

It is important that you cook meat at a certain temperature to ensure that any bacteria that can cause food poisoning is killed. Follow this chart as a guide:

Meat Type Cooking temperature Cooking tips
Beef

63°C rare
71°C medium
77°C well done

Steaks do not need to be cooked all the way through. You can have it seared on the outside and rare on the inside
Chicken
75°C
It can be pink, but it must be cooked all the way through to the centre
Duck
75°C
It can be cooked like beef
Pork
70°C
It must be cooked all the way through to the centre
Lamb

63°C rare
71°C medium
77°C well done

It can be cooked like beef
Mince (of any meat type)
75°C
It must be cooked thoroughly and all the way through

 

 

 

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