- Features
- Comments
-
After the fat and nerves of the lamb leg meat are completely extracted, it is obtained by dicing them into cubes measuring 1x1 cm and passed to wooden skewers along with tail oil.
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 the fat and nerves of the lamb leg meat are completely extracted, it is obtained by dicing them into cubes measuring 1x1 cm and passed to wooden skewers along with tail oil.
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
Similar Products
