Halal

If you want to eat the most natural, most sustainable beef that you can lay your hands on, this is it. New Zealand beef is naturally raised in a pristine environment. These steaks, called ribeyes by some, a Scotch Fillet by others, are the juiciest cut of all.
Like all Kiwis, these steaks like to travel in pairs, so you get two 200 gram steaks.
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A wholesome chicken pie in a cocktail size. Look, I just used “wholesome” and “cocktail” in the same sentence!!(8 pies in a package)
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We sometimes come across some products of exceptional quality and use these for our "Black Label" line. These steaks are really nicely marbled and a higher quality grade than our regular beef. If you want to impress then something like this will do the trick. And no we didn't copy that "Black Label" thing, it's just that our printer is black and white and well, everything else is "White Label"...
These were created to fill my own need of having something easy to make chicken fried steak with. Each pack has about 4-6 little steaks.
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We use our “Black Label” line whenever we come across something that is a notch above our normal products. This yaki-niku is cut from the most tender part of the bolar blade and it is super duper good!
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In my opinion, the tastiest part of the chicken. Karage anyone?
This comes in a large, 2 kg bulk pack with 8-10 pieces in each bag. It is possible to safely separate this into smaller packs yourself. First partially thaw in the refrigerator or in a bowl of ice water. When it's possible to break the thighs apart, portion and bag or wrap them well. Be careful not to let the chicken sit at room temperature for more than about 10 minutes, and clean and disinfect your work area well so that you don't cross contaminate.
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These whole chickens are great. Pop one in the oven and in 45 minutes you have dinner for two.(About19x11x10cm)
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These whole chickens are great. Pop one in the oven and in 45 minutes you have dinner for two.(About20x12x11cm)
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One hump or two? Yes, this really is camel meat, the best part of the camel no less. Great for Wednesday night specials!
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Spanish black olives - pitted
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Spanish green olives - pitted
I like to take a can of these, a can of the black olives, mix in a handful of semi-dried tomatoes, a little olive oil and our Original Spice mix and you've got a side dish. Serve with meat...
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Fiery chili paste from Tunisia. Great with lamb.
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Pure durum wheat semolina. My favorite pasta, sauté anything, put it on top of cous cous, and bam! You're eating ethnic tonight! Ready in 5-6 minutes.
A little 500 gram bag makes a LOT of cous cous, by the way
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An essential ingredient in hummus.
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If you have any connection to latitudes south of the Mason-Dixon line then you probably need to eat these on New Year's Day for good luck. These are dry white Lobiya beans so the black eye is not as prominent as in the canned version, it’s hidden with mascara and sun glasses, just like they do down in Dixie.
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This makes a great a roast the shank portion is off leaving only the tastiest and most tender portion. Australian lamb is also one of the most natural meats you can buy, raised on the free range, it's almost organic.
For a true "Sunday Roast Lamb", take this boneless leg, spike it with garlic, then slow roast it and serve it with mint sauce.
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Our Boneless lamb leg, sliced thin(about 3 - 5 mm) perfect for the local "Genghis Khan" speciality. Stir fry this with a little of our awesome Stake Spice and you can't go wrong!
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For the connoisseur who must have the bone. This is a swiss cut leg.
Length is about 45cm, Width is about 18cm(The widest part).　
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For the connoisseur who must have the bone. The whole leg is a bit large to fit in most people’s oven so I cut them in half. Sometimes you will get the top half, sometimes the bottom, you can request one or the other, and you will get what you want about 50% of the time. (This means you can't make a request, only the gods of the band-saw know what you will get).
One piece is about 20 cm long X 18 cm wide and thick.
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The boneless lamb leg and shoulder made into lean minced lamb.This is a very course grind (6mm) which means more flavor and less cooking loss. You will love it.
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Lamb patties ready to throw on the grill. We've already spiced them with just a hint of mint. These make fabulous burgers, top them just like you would a beef patty or be more adventurous - my favorite is basil pesto with blue cheese. One package has four 100 gram patties.
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The whole thing, with a few restrictions:
As one piece, this item is only available for pick-up at our plant in Nagoya. Our shipping company won’t allow us to ship anything this large. (Don’t ask how they get here) We can ship to other locations but the lamb will have to be cut in half to fit in the box. This item is sometimes unavailable or may take over a week to get in stock
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For those who must have that lanolin fix. The weight on mutton legs fluctuates more than for lamb legs, small ones are less then a kilo, larger ones as big as 4 sometimes. We can try to meet your request for a certain size but we might not have some many to choose from.
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Boneless Lamb Shoulder. If you like a little more fat than what a lamb leg contains, this is the roast for you. It's also easy to cut up for kebabs, stew, even yaki-niku.
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Lamb shoulder, sliced thinly for stir fry, yaki-niku, or anything you can think of that calls for sliced lamb. If you toss this into a pan with some sliced onion, a little bit of our awesome Stake Spice, and melty cheese you can make up a pretty fabulous "Sidney Cheese Steak" served up on one our ciabattas.
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Very tasty little Lamb steaks. 2 steaks per package.
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We take a whole lamb and cut it into 4 cm cubes. Great for stewing or soup. You get a little bit of everything. Comes in 1 kg. packs
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For the true connoisseur, lamb racks from New Zealand, smaller and more tender than their Australian counterparts, these melt in your mouth. One rack is about 500 grams and there are two racks per pack.
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We hand make these sausages ourselves and are sure you will love them. These were inspired by a popular Moroccan style sausage that we then put our own twist to. We use real Harissa, a type of chilli paste, to flavor them. Harissa tends to vary in spiciness from bottle to bottle so there is a little variation in the heat of these sausages, but they are always tasty. This is my personal favorite, there is another version of Marquez that is less spicy and flavored with mint which is popular in Spain and Portugal, we call that one our "Lamb - Herb Flavored"
7 sausages per pack.
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Perfectly balanced flavors make this a lamb sausage that you can feed to people who don't like lamb sausages and they will love it! This is the same sausage we made for the Australian Pavilion during the Expo back in 2005. We take out all the work and just add the mint and rosemary into the sausage - very tasty!
We use natural lamb shoulders from Tasmania, Italian sea salt, and our own mix of spices and herbs to make these in-house. The result is a fantastic and health little sausage with no artificial ingredients.
7 sausages per pack.
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Bone-in lamb shanks from Tasmania. Very meaty and very popular with our restaurant customers. One pack has two shanks. Also useful for taking out that prison guard you can’t stand...
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Lamb's liver is packed with vitamins and is really good for you. Caution: these livers are for eating, do not attempt a DIY transplant !
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Tasty little kidneys, great for pies!
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The Australian standard beef pie.　 More info

Chunks of beef and mushroom. More info

Gourmet chicken pie. More info

Our best selling Vili's pie in smaller party size. (16 pies in a box)
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Itty Bitty steak and mushroom pie. (16 pies in a box)
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A wholesome chicken pie in a cocktail size. Look, I just used “wholesome” and “cocktail” in the same sentence!!(16 pies in a box)
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Smaller sized Turkey to fit any oven. Enough for 5 - 8 people
Don't forget to check out our cranberry sauce and stuffing mix! This turkey is not pre-brined.
Dimensions(about):.................27X19X14cm
Contains giblets:.......................No
Pop-up timer:.............................No
Aprox.Thaw Time:.....................2.5days～
Aprox.Roast Time:....................2.5hrs
Feeds:.........................................5-8
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