- Features
- Comments
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After extracting the nerve and fat on it, the lamb arm is sliced from 250-300 grams. It is the most ideal meat for tandoor and roasting. It also adds a unique flavor to oven and pot dishes.
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.
-
Features
After extracting the nerve and fat on it, the lamb arm is sliced from 250-300 grams. It is the most ideal meat for tandoor and roasting. It also adds a unique flavor to oven and pot dishes.
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.
- Comments
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