New Zealand Halal Lamb Carcass, 8-Way Cut

New Zealand Spring Lamb

New Zealand Halal Lamb Carcass, 8-Way Cut, 28 lb avg

28 lb avg, 8-way cut

$179.32

In stock

Subscribe and save

Auto-renews, skip or cancel anytime. View subscription policy

  • ✓ 100% Halal Certified
  • 🚚 Free Shipping $99+
  • 🌿 Fresh Quality Products
  • 🔒 Secure Checkout

Product details

A whole New Zealand halal lamb carcass, professionally cut 8 ways with every cut vacuum packed. Free-range, pasture-fed lamb with no added growth hormones. Sold by random weight, about 28 lb, frozen — ideal for Eid, large families, restaurants and caterers.

Key features

  • Halal certified
  • New Zealand free-range, pasture-fed lamb
  • No added growth hormones
  • Bone-in, 8-way cut; each cut vacuum packed
  • About 28 lb (random weight), frozen

What's in the box

  • 2 fore shanks
  • 2 square-cut shoulders
  • 2 bone-in split loins
  • 2 bone-in cap-on racks
  • 2 semi-boneless legs

How to enjoy

  • Slow-roast the legs (kuzu but) or shoulders (tandır).
  • Braise the shanks (kuzu incik) and grill the racks and loins as pirzola.
  • Perfect for Eid (Kurban), family gatherings and catering.

Product details

Brand New Zealand Spring Lamb
Category Lamb
Net weight / size About 28 lb (random weight)
Cut Whole carcass, 8-way cut, bone-in
Packaging Each cut vacuum packed, boxed
Origin New Zealand
Certification Halal
Storage Keep Frozen 0°F (-18°C)
Ingredients Lamb
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Fırında Kuzu But (Slow-Roasted Leg of Lamb)

A semi-boneless leg of lamb studded with garlic, rubbed with spices and slow-roasted with potatoes until meltingly tender — a classic Turkish holiday and Eid dish.

Serves: 6–8 | Prep: 20 min + overnight marinating | Cook: 3 hr 30 min

Ingredients

  • 1 semi-boneless leg of lamb (from the 8-way cut), thawed
  • 8 garlic cloves, halved
  • 3 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp dried thyme (kekik)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp pul biber
  • 1 tsp ground cumin
  • 2 lb potatoes, quartered
  • 2 onions, cut in wedges
  • 1 cup hot water

Instructions

  1. Cut small slits in the lamb and push in the garlic halves.
  2. Mix the olive oil, tomato paste and spices, rub all over the lamb and marinate overnight in the fridge.
  3. Place the potatoes and onions in a roasting pan, set the lamb on top and pour in the hot water.
  4. Cover tightly with foil and roast at 325°F (160°C) for 3 hours.
  5. Uncover, raise the oven to 400°F (200°C) and roast 30 more minutes until browned.
  6. Rest for 15 minutes, then slice or pull the meat from the bone.

Tips

  • Use the shanks for kuzu incik, the racks and loins for grilled pirzola, and the shoulders for tandır or güveç.
  • Serve with iç pilav and a shepherd's salad.

Traditional Turkish home recipe, written by Shopping Halal.