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Buffalo Tail 1kg+/-
RM36.15
Buffalo tail is a tasty addition to a variety of dishes. Buffalo tail has a rich, beefy flavour that is slightly sweeter and milder than beef tail. It can be prepared in a variety of ways, including braising, stewing, or grilling. It can also be used to make stock or broth.
Buffalo tail is a good source of protein and contains essential vitamins and minerals, such as iron, zinc, and vitamin B12.
- This is a frozen product
- Halal certified
- 1kg+/-
In stock
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Australian Mutton Leg Bones 1kg+/-
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Mutton bones are rich in bone marrow and can be used to make soup, stock or broth and enhance your dishes.
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- Halal certified
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- 1kg+/- contains 3-4 bones
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Our fresh bone-in chicken legs are tender, juicy, and full of flavour — perfect for everyday cooking. Carefully trimmed and prepared for convenience, these chicken legs are ideal for the frying pan, oven roasts, or grilling.
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Australian Bone-in Lamb Rack – Cap Off Frenched 0.9-1.1kg
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Midfield's bone-in lamb rack offers a premium cut prized for both presentation and flavour. With the fat cap removed, the rack offers tender, succulent lamb beneath a refined layer of lean meat. The frenched rib bones create an elegant appearance ideal for gourmet plating, while the bone-in structure enhances juiciness during roasting or grilling. This cut cooks evenly, develops a rich crust, and yields delicate, aromatic lamb with every slice. Perfect for special occasions, fine dining menus, or home cooks seeking an elevated, restaurant-quality centrepiece.
Midfield has supplied fresh and frozen Australian beef, veal, lamb, mutton and specialty products to global markets for over 45 years. Their lamb stands out for consistent quality, rich flavour, and meticulous processing—making it a preferred choice for discerning chefs and food lovers.
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Australian Boneless Lamb Leg Rolled & Netted 3.4-3.7kg
RM299.70
This boneless lamb leg has been rolled and netted to maintain its shape during roasting, ensuring even heat distribution.
Known for its balance of leanness and tenderness, lamb leg offers a cleaner, more refined flavour compared to the richer, fattier shoulder. While shoulder excels in long, slow braises, leg is ideal for roasting, grilling, and carving into neat slices. This cut delivers juiciness without excessive fat and provides a versatile option for both home cooks and professional kitchens seeking a premium, easy-to-prepare centrepiece.
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