レビュー

  • 美味しかったです。
    100%
    別店舗で電動スライサーを購入したため
    肉の塊をスライスしたくて購入しました。
    美味しいお肉でした。
  • Great Meat Used for Irish Stew
    100%
    I made a big batch of Irish Stew with it. Excellent!
  • O for Awesome
    100%
    Fed 4 kiwis and 2 Aussies with enough left over for a sandwich the next day. Perfect size for the smaller Japanese oven. Cooked it on 190 for 90 minutes on a bed of rosemary stopping once to pour the juices over the top. Let it stand for 10 minutes at the end. Excellent will buy again.
  • So Scrumptious!
    100%
    I marinaded this lamb shoulder in red wine, garlic, fresh herbs, and The Meat Guys Lamb Seasoning; then slow roasted it. Truly fall apart moist and scrumptious! Paired with crispy roast potatoes and garlic-butter green beans, that was one of the best meals I’ve eaten in my life! I’ll be getting this bad boy again and again!
  • Great cut of meat
    100%
    from roasting to stews and curries.
    Definitely more fat than a leg, but perfect size for Japanese ovens and slow cookers!
  • 柔らかいラム!
    100%
    1.3kgの冷凍塊肉を1度に食べきる訳ではないのでまずはチルド室に移して半日、半解凍したら簡単に包丁で切り分けることができました。500gを5mmほどの厚さに切り分け早速ジンギスカンにしてみたところ、柔らかくて風味も良く非常に美味!羊臭さは一切なし。心配していた筋の固い部分もほとんどなし。残りは300g.300g,200gはそれぞれサモサ、カレー、牛と合挽きにしてケバブにする予定。非常に楽しみです。
  • -
    100%
    An excellent cut of meat full of flavour and got the thumbs up from a bunch of NZers for Christmas Day lunch. Seasoned it with crushed garlic, pepper n salt, oregano and then rubbed all over with olive all (the lamb not me) folded it and bound it together with butchers string- left overnight the fridge. Added fresh rosemary the next day and slow roasted the next day for a couple of hours and then wound up the heat for the last hour- succulent, moist, gets an "O" for awesome! (NZ joke)
  • -
    100%
    Great cut of meat! I cut it into smaller pieces and used it in everything from curry, shashlik (kebobs), and stir-fries. It's a very versatile cut of lamb.
  • -
    100%
    What can I say? Why a lovely piece of meat.
    I used a few tablespoons of olive oil, 3-5 cloves of garlic crushed and themeatguy' almighty spice mix. I mixed it all together and then covers then sliced the lamb with a knife and covered the lamb with he mixture. I then put it in a roasting tin and covered the tin with foil and baked it at 170 degrees Celsius for 4 hours basting it with its own juices every hour.
    For the last hour I added potatoes and carrots and then for the final 20 minutes, I took the foil off. Not was absolutely scrumptious.
    I've also made a curry with the left overs.

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