Mutton Breast SP

Bone-in

Usage, preparation method:

Mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

Low price — low cost of the finished dish.

Mutton Breast SP

Boneless

Usage, preparation method:

Mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

Low price — low cost of the finished dish.

Mutton Rack 12

Backbone out
(1000-), (1000​-​1300), (1300​-​1700), (1700+)

1000​-​1300

(the average weight of a single unit of the product is 1150gr, with a deviation of ±13%.)

1300​-​1700

(the average weight of a single unit of the product is 1500gr, with a deviation of ±13%.)

Usage, preparation method:

Grilling, mandi, roasting.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

Low price — low cost of the finished dish.

Mutton Saddle

Bone-in
(1.3-), (1.3​-​1.7), (1.7+)

1.3​-​1.7

(the average weight of a single unit of the product is 1500gr, with a deviation of ±13%.)

Usage, preparation method:

Grilling, mandi, roasting.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

Low price — low cost of the finished dish.

Mutton Leg

Bone-in shank off

Usage, preparation method:

Grilling, mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability of the preparation process and results (same manufacturer, same country of origin, same age category, same processing time)

Benefits:

Low price — low cost of the finished dish.

Mutton Leg

Boneless shank off

Usage, preparation method:

Grilling, mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability of the preparation process and results (same manufacturer, same country of origin, same age category, same processing time)

Benefits:

Low price — low cost of the finished dish.

Mutton Hind Shank

Usage, preparation method:

Mandi, roasting, stewing.

Advantages:

  • Organic natural taste.
  • Stability of the preparation process and results (same manufacturer, same country of origin, same age category, same processing time)

Benefits:

Low price — low cost of the finished dish.