Farmbox is introducing you the best meat cuts from famous Australian farms. Each farm prides itself with the way they raise their cattle in the thousands of acres of land to produce quality meat. These farms stand out for their chilled (refrigerated) meat. Their packaging program assures fresh quality meat that has up to 3 months chilled shelf-life. Check the meat of our farmber Mulwarra.
Lamb Leg Bone in
Lamb 's leg is the leanest part of her body and has a high protein count that is perfect for healing and maintaining muscle. Some of the leanest meats you'll find with little fat and a sweet brick red tone to it are our Lamb Leg Bone In.
The taste of cooked lamb varies from that of steak and other types of beef. Depending on how long you have been cooking it, the taste can be a little tangy and dry. To really bring out the natural flavor of it while making the whole happy family too, you can glaze cooked lamb!
The lamb 's leg is its leanest portion and can nevertheless be a little dry yet flavorful. It is perfect for enhancing muscle function and flexibility, since it is not only high in protein, but there are lots of vitamins and minerals that are essential for everyday health as well. A perfect way to make up for it is for those suffering from iron deficiency to eat cooked lamb.
Lamb shanks are best slow-cooked until tender – either slow roasted or seared & then braised in flavorful sauce.
To braise a lamb shank, first sear it on all sides to develop a flavorful crust and brown bits in the bottom of the pan (fond) that will add flavor to your braising liquid.
Add a flavorful braising liquid and braise the shank in the oven at 300 degrees until the meat is extremely tender (around two hours).
Pair your lamb shanks with flavors like garlic, citrus (orange, lemon or preserved lemons), thyme, olives, onions, rosemary, cumin, or mint. We highly recommend serving them over mashed/smashed heirloom potatoes, couscous, lentils, or beans (particularly flageolets or cannellini beans).
With our Australian Lamb Leg Bone-In included in your diet, sustain a safe, balanced diet and order yours online today!
Black Angus Beef Tomahawk
The Tomahawk is the same product as the Cote de Boeuf but the bone is much longer which makes it more of a show piece at your dinner. This is a really flavorsome cut as it comes from a well-used muscle and has plenty of delicious fat marbling through it.
A larger variant of the bone-in rib eye steak is the tomahawk steak, so-called for its similarity to a tomahawk. To maximize the taste of this flavorful split, the bone is left inside. The bone of the French style often offers a dramatic and elegant presentation, suitable for impressing guests. It's possible to grill or broil this split.
This Black Angus beef is just marvelous, packed with flavor and texture you will be amazed how good and tasty it is.
To get most flavours we recommend limited seasoning, just roll it in some nice rock salt and put it on a nice hot grill. Shop today!
Frenched Lamb Rack
Mulwarra Lamb is a quality, reliable and consistent premium product. All lambs are sourced from the pristine green pastures of Australia’s southern state of Victoria.
Mulwarra Lamb is a quality, reliable and consistent premium product. All lambs are sourced from the pristine green pastures of Australia’s southern state of Victoria, using only second cross lambs bred solely for meat production. These produce consistent and quality cuts with an outstanding eye muscle on racks and loins.
To "french" a bone is a culinary term that means to cut the meat away from the end of a rib or chop so that part of the bone is exposed.
Serving roasted chops of the lamb alongside jewelled couscous, playing on those Morrocan spices and addition of dried fruits such as apricots. Standing up against those fruity, floral flavours the Mulwarra Lamb adds succulent, mouth watering aromas and meatiness. Serve the Lamb on top of the bed of couscous to catch all the delicious flavour. Shop now!