Moroccan-spiced double lamb cutlet (180-200 gm)


A double-cutlet rack marinated with cumin, coriander, garam masala, paprika, organic garlic, Karrabool EV olive oil, salt and pepper. Perfect for a single serve. About 180-200 gm each.

We barbecued ours but you could also roast them in the oven. 

The Producers

We buy whole lambs, mutton and hogget seasonally on a rotating basis from a number of farms. Your cut will come from whichever lamb is available when you order. The lamb we source is:

  • packed with the farm, breed and certification clearly labelled;
  • dry aged for between two to six weeks, depending on the cut;
  • lambs are 4 - 12 months old;
  • hormone and antibiotic-free;
  • grass-fed and finished on chemical-free pasture;
  • a mix of breeds including Suffolk, Texel and Dorper;
  • from NSW farms.

The producers we work with are entirely transparent about their processes and welcome all questions. 

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