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Slow barbecuing or smoking renders the fat and connective tissue to create tender
The Oxtail consists of sections of the cow's tail with bone and cartilage
Ground lamb has a distinctive
Slow simmering tenderises the meat and allows it to absorb aromatic spices for a rich
Porterhouse 1kg Lamb Slow barbecuing or smoking rendersPorterhouse steak is cut from the rear end of the short loin and includes a generous portion of tenderloin along with a large strip steak. The bone, fat and muscle make this steak exceptionally great for grilling and pan searing.
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