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New Zealand Grass Fed Whole Lamb Boneless Shoulder

New Zealand Grass-Fed Lamb Boneless Shoulder Whole 1-1.5kg

RM94.50

Our frozen whole boneless lamb shoulder offers a rich and flavourful cut. Sourced from grass-fed lambs raised in New Zealand’s pristine pastures, this lamb shoulder is known for its juicy texture due to its higher fat content and marbling. The boneless preparation makes it convenient for easy carving and versatile in various dishes, from stews to roasts.

This is a frozen product
Halal certified
Imported from New Zealand
1-1.5kg

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*Important Note: Please be aware that Wmart’s online stock, price, promotions and arrangements differ from what can be found in-store. Upon purchase, we will contact you before arranging for delivery if there are any changes to this product.

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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. 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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3.4-3.7kg

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Our fresh boneless chicken legs are tender, juicy, and full of flavor — perfect for everyday cooking. Carefully trimmed and prepared for convenience, these chicken legs are ideal for quick stir-fries, flavorful curries, oven roasts, or grilling. With the bone removed, you get more meat in every bite and less prep time in the kitchen.

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