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Lamb sauté is a meat obtained by dicing the lamb arm or leg of lamb in the form of cubes measuring 1x1 cm after the bones are scraped. It is low-fat and indispensable for every pot dish.
It is sent in plates conforming to the Turkish Food Codex.
Storage conditions: You can store 5 days in the refrigerator up to +4 degrees, 3 months at -18 degrees.
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Features
Lamb sauté is a meat obtained by dicing the lamb arm or leg of lamb in the form of cubes measuring 1x1 cm after the bones are scraped. It is low-fat and indispensable for every pot dish.
It is sent in plates conforming to the Turkish Food Codex.
Storage conditions: You can store 5 days in the refrigerator up to +4 degrees, 3 months at -18 degrees.
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