A bone-in lamb leg is a large, noble piece of meat that becomes tender, juicy, and full of deep flavor after roasting. The meat has a delicate texture, and the presence of the bone further enhances the aroma during preparation. It's a good choice for a family dinner, holidays, or leisurely weekend cooking. It tastes best when slowly roasted with herbs, garlic, and olive oil. You take it out of the oven, slice it into thick pieces, and serve it in the center of the table.

Main features:

✅ Bone-in lamb leg – fuller flavor thanks to roasting on the bone
✅ Meat that is juicy, tender, and aromatic after slow roasting
✅ Ideal for roasting whole or dividing into larger pieces
✅ Complements herbs, garlic, rosemary, and thyme
✅ Suitable for family dinners and special occasions
✅ Good for slow roasting and marinating

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Lamb-veal kebab is an excellent combination of tender veal and juicy lamb, creating flavorful, slightly spicy, and extremely aromatic skewers. This dish impresses with its richness of spices, meat tenderness, and juicy texture, thanks to the ideal balance of fat and meat.

✅ Combination of two types of meat – lamb juiciness and veal tenderness
✅ Lightly seasoned, full of flavor, and perfect for grilling or pan
✅ Source of high-quality protein and healthy fats
✅ Traditional dish of Turkish, Arabic, and Balkan cuisine

How to best prepare lamb-veal kebab? Skewers are best grilled over fire or on a grill pan, until they achieve a crispy, golden skin and deep aroma. They pair perfectly with pita bread, vegetables, yogurt sauce, and spicy harissa.

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Boneless lamb leg is a more intense alternative to lamb, ideal for those who like flavorful meat. When properly prepared, it becomes soft, juicy, and aromatic, with a distinctive, deep note. Being boneless makes it easier to portion, marinate, and roast evenly. It works best for roasting, braising, and slow cooking, where it has time to soften and develop full flavor. This is meat for a hearty dinner – slice it and serve with sides that balance its character. Main features: ✅ Boneless lamb leg – intense, distinct flavor ✅ Soft and juicy meat after prolonged processing ✅ Easy to slice and portion ✅ Great for braising, roasting, and slow cooking ✅ Pairs well with garlic, herbs, and spices ✅ Good choice for fans of stronger flavors   DEEP FROZEN PRODUCT

Boneless lamb loin (saddle) GRASS-FED from New Zealand is a true gem for connoisseurs of delicate and aromatic meat. Sourced from lambs fed exclusively on natural grass, this unique lamb saddle delights with its subtle flavor, tenderness, and juiciness. The absence of bones makes thermal processing even easier and faster – an ideal choice for a gourmet dinner, grill, or Sunday lunch. The meat is naturally low in fat, and thanks to the GRASS-FED diet, it stands out with high quality and a better omega-3 fatty acid profile.

It tastes best after a quick sear on a pan or grill, with the addition of rosemary, garlic, and olive oil. Serve it alongside roasted vegetables or celery puree – guaranteed effect! 💚

✅ Meat from grass-fed lambs – GRASS-FED from New Zealand
✅ Boneless – easy to prepare and portion
✅ Delicate, tender, and juicy meat
✅ Rich in protein and healthy omega-3 fats
✅ Ideal for grilling, pan-frying, or oven roasting

“In ‘MasterChef Australia’ one of the contestants impressed the judges with perfectly cooked lamb saddle – crispy on the outside, pink on the inside. George Calombaris said: ‘This is how you respect the lamb – less is more, and quality wins’.” 🍽️🔥

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Ribeye Rubia Gallega 400 g from TXOGITXU is a rib steak from one of the most esteemed cattle breeds in Europe. Rubia Gallega is often older cows that naturally build flavor over the years – as a result, the meat has a depth, intensity, and character difficult to achieve in standard beef. This steak has high marbling, ideal for pan or grill, particularly for those who appreciate juiciness and bold flavor.

Best for: pan steak, grill, medium rare

Taste and texture: intense, deep, slightly nutty; soft, marbled, and juicy texture

Fat content: high (lots of marbling)

How much to order: 1 steak (400 g) for 1–2 people

Tip: After thawing, dry the meat well before frying — this will enhance the Maillard reaction and steak flavor

NOTE! Each steak weighs about 400g - By adding the product to the cart, you specify the quantity.

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Rib Eye Steak Angus Blue Label Rioplatense from Argentina is a boneless ribeye with high marbling, designed for steakhouse cuisine. The Blue Label line is associated with consistent quality and juiciness, and the "extra marble" designation indicates a large amount of intramuscular fat, which contributes to the flavor and tenderness of the meat. The steak is fresh and wet-aged for 21 days, which makes it more tender and stable to prepare.

Best for: pan-fried steak, grill, medium rare

Flavor and texture: intense, beefy, very juicy; soft texture with pronounced marbling

Fat content: higher (extra marble)

How much to order: 300g per person as a main dish

Tip: do not overcook — with high marbling, medium rare works best

Discover the true essence of premium beef with our exceptional Angus Rib Eye Steak 300g from the renowned producer Miguel Vergara straight from Spain. This unique meat comes from Black Angus cows, famous for their exceptional marbling and unique flavor. Tender, juicy, and full of deep aroma – this ribeye steak is a true treat for meat connoisseurs.

It is ideally suited for preparation on the grill or in a pan, where a short cooking time allows it to retain its natural juiciness. It pairs perfectly with a simple marinade based on olive oil, rosemary, and garlic, along with a bit of coarse salt and freshly ground pepper. This meat does not require many additions – just the right preparation to bring out its full flavor.

“Who said you can't taste Spain in one bite? With this steak, every grill is a flavor fiesta!”

BREED - BLACK ANGUS / PLACE OF BREEDING - SPAIN / PRODUCER - MIGUEL VERGARA

WARNING! One steak weighs approx. 300g - By adding the product to the cart, you indicate the number of pieces.

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Meet the true star among steaks – ANGUS HANGER STEAK straight from Spain! Also known as Hanging Tender or beef candle, this exceptional cut of meat comes from the renowned Black Angus breed, bred by the esteemed producer Miguel Vergara. It's a steak that impresses with a rich, intense flavor and exceptional juiciness – perfect for true beef lovers.

The meat is characterized by a delicate texture and a distinctive, deep aroma, which makes it beloved by top chefs. Excellent for grilling, roasting, or frying – just a touch of salt, freshly ground pepper, and a bit of olive oil to bring out its natural flavor.

“When a steak becomes a work of art – discover how exceptional the taste of ANGUS HANGER STEAK can be!” 🍷🔥

Wet-aged for a minimum of 30 days

BREED - BLACK ANGUS  /  FARM LOCATION - SPAIN  /  PRODUCER - MIGUEL VERGARA

NOTE! One steak weighs about 500g - the package contains 3 pieces

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