Bone in Lamb Oyster Shoulder

Simunovic
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Bone in Lamb Oyster Shoulder

Simunovic

Product Specifications

Units Per Case
9 units
Weight Per Unit
2.30 lbs
Weight Per Case
21.50 lbs
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
Units Per Case
Weight Per Unit
Weight Per Case
Form
Frozen
Shelf Life
3 years
Store Temperature
-18ºC
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Product Details

Description

Our Bone in Lamb Oyster is a testament to the rich heritage of the Magallanes region. Fed exclusively on nutrient-rich Patagonian prairies, this cut boasts a flavor depth that reflects its origin. Free from growth hormones and antibiotics, it's a true natural delight, packaged to preserve its unique taste and tenderness.

Culinary Notes

An often-underestimated cut, the Lamb Oyster showcases rich flavors, making it a favorite among those who discover its depth.

Preparation Notes

This cut is suitable for both slow roasting, allowing the flavors to meld over time, or grilling for a quicker, yet flavorful meal. Consider marinating to accentuate its inherent flavors.

Ingredients & Allergens

Magellanic Grass-Fed Lamb

Species

Magellanic Grass-Fed Lamb

Awards

About Frigorífico Simunovic

Frigorífico Simunovic today is the largest and modern processor and cold storage plant of Chile with 24 thousand square metres of constructed plant in 7.5 hectares of Patagonia on the shores of the Strait of Magellan. The live lambs and cattle are transported directly from the farms in purpose adapted trucks and received at the plant by personnel of the Servicio Agricola y Ganadero (SAG) who certify the origin and good sanitary condition. The animals are rested in covered yards before beginning to be processed. Prominent controls within the process are carcass classification, high voltage electrical stimulation, time and temperature in chillers and packaging processes until final despatch. Highly qualified personnel carry out these processes in the cutting area, obtaining products of high quality either chilled or frozen according to the clients’ requirements.

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What Makes Our Patagonian Lamb Truly WorldClass?

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