Fresh Romanian Mixed Bone-In Lamb Cuts

A chef-balanced assortment of bone-in lamb cuts (may vary by availability):

• Shoulder/Fore shank (zand) – deep flavor, great for slow cooking
• Neck – extra juicy; perfect for broth and soups
• Ribs – rich, crowd-pleasing taste
• Hind shanks (mowzat) – fork-tender when braised
• Breast/Belly – full-bodied texture and flavor

Selection may vary seasonally for best quality. Weights shown above may vary ±5%.

• Fresh & hand-prepared: meticulous cleaning and even cutting for consistent results
• Bigger flavor from the bone: bones enrich broths, stews, and rice dishes
• Versatile: ideal for kabsa, maqluba, mansaf, okra stew, soups, and slow braises
• Time-saving: ready for seasoning and cooking right out of the pack
• Chilled-vehicle delivery: reliable cold chain to your door

• Type: Romanian mixed bone-in lamb cuts – fresh, imported
• State: fresh, vacuum-sealed to preserve quality
• Cut style: medium/large pieces suitable for pots and oven
• Weight: options shown above (actual weight may vary ±5%)
• Best for: slow cooking, rice dishes, stews, and soups

• Careful sourcing with continuous quality checks
• Professional, clean butchery that preserves shape and yield
• Customization on request (leaner/fattier balance, smaller/larger cut size)—add notes at checkout
• Fast customer support from choosing the mix to serving tips

• Kabsa/Mandi: brown cuts with onions & whole spices, then finish with rice and broth
• Maqluba: layered eggplant/veg with lamb and aromatic stock
• Mansaf: seasoned simmer with jameed/broth; serve over rice and flatbread
• Okra stew & braises: slow cook for a rich sauce and tender meat
• Soups: neck and shanks build body and natural gelatin

Base marinade: olive oil, garlic, ginger, cardamom, clove, loomi (dried lime), cinnamon, salt & pepper. Marinate for 2–6 hours (or overnight).

• Fragrant simmer (for mandi/mansaf): simmer with bay leaf, onion, black pepper; use the broth for rice
• Okra stew: quick sear, then slow cook with tomato sauce and okra until flavors meld
• Maqluba method: sear the cuts, layer with vegetables, finish until everything absorbs the aroma
• Pro tip: brown the cuts before boiling/baking to build a deeper Maillard crust and flavor

• Keep fresh at 0–4°C and cook by the date on the label
• Optional freezing: freeze on delivery day; thaw safely in the fridge (never at room temperature)

Yes—tell us your preferences (more shoulder/neck/shanks, leaner/fattier mix, smaller pieces) in checkout notes. We’ll do our best based on availability.

Fresh, delivered in chilled vehicles to maintain quality.

Depends on weight and sides; a medium pack typically serves 5–8.

We can provide light seasoning or smaller cut size on request—add a note at checkout.