~ Capa Negra Iberico de Bellota, Jamon (36 months)
~ La Bodega Espana VShape Serrano Jamon (Boneless)
~ Capa Negra Iberico de Bellota, Bone-In Paleta (36 months)
~ Capa Negra Iberico de Bellota, Paleta (36 months)
~ Laudes Iberico de Bellota, Bone-In Jamon (36 months)
~ Iberian Loin
~ Katealde 98% Goose Liver
~ Seleccion Lamb Chops Bone-In
~ Corumbel and Rubio Balsamic Vinegar 6°
~ Iberian Tenderloin
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Llopart Rose Brut 2009
~ Rioja Reserva 2006, Marques del Atrio
~ Mont Ferrant Brut Reserva 2008
~ Porkus Crianza Rioja 2008
~ Luis Felipe Brandy Gran Reserva
/ Gourmet / Meat Cut - Lamb
Sheep farming experts generally agree that mutton refers to meat from sheep that are over two years old (lamb meat is generally from animals that have been reared for five months).

Because lamb is such a tender meat, most cuts lend themselves well to all the main cooking methods. Marinating lamb works wonders, helping enhance its flavour and making it meltingly tender. Lamb is popular in many cuisines - used in rich spicy stews, kebabs and rice dishes in French, Spanish, Greek and Middle Eastern cookery. Mutton frequently appears in Indian recipes.

Chops of all kinds are suitable for grilling, barbecuing and pan-frying. Leg or shoulder steaks are excellent cooked whole. For kebabs and stir-fries use diced leg or neck fillet.
Seleccion Lamb Chops Bone-In
Seleccion Lamb Chops Bone-In
Lamb Chops Bone-In (400g)
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