6Products found
View
  • **** 20% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Whole, Hanging Weight, Bone In, Australia: 5 Each, 30+ Pounds (About 150 Pounds), $7.04 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Lamb, Whole (Hanging Weight) Carcass, Bone In, Product of Australia: 5 Each, 30+ Pound Weight (About 150 Pounds) @ Average $7.04 per Pound ~ $1,056.00:
    • *** Average Price per Pound Reduced from $8.80 to $7.04 ***
    • Keep Whole Lamb Frozen for 20 Weeks for Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Open Fire Pit- Dry Heat
    • Cooking Instructions: Thaw at Room Temperature 60 – 120 Minutes, Depending on Weight
    • Select a Hardwood Firewood (Apple, Almond, Cherry, Pecan, etc.)
    • Lamb Absorbs Aromatic Smoke, so it will be Enhancing the Meat’s Flavor
    • Easiest Solution for Fire Pit is dig Hole into Ground, 1 1/2 Feet Deep with Dirt Around Hole
    • Another Type of Fire Pit, Rotisserie will Fit with Adequate Height above Ground
    • Build a Roaring Fire in Pit & Keep Feeding Fire about 3 hours before Cooking
    • Don’t Cook over Open Flames, a Deep Hot, Glowing Hardwood Ember Gives Off Intense Heat without Flame, which WILL Burn Your Lamb
    • As Fire Dwindles during Cooking Process Accomplish 3 Things:
    • 1st, Stir Embers with Poker to Oxygenate Ash Covered Wood Embers
    • 2nd, Lower Rotisserie Spit to Bring Lamb Closer to Heat Source
    • 3rd, Add Additional Starters Like Charcoal to Cook Lamb over 2 Hours, if NECESSARY
    • Add Desired Herbs/ Spices/ Flavorings upon Whole Lamb as a Paste, Brushed on Carcass
    • Heating for 40 Minutes until Tender Soft & Meat is Brown
    • Cook to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove from Open Fire Pit & Rest 10 Minutes before Serving for Tenderness Enjoyment
    $1,056.00$1,320.00
  • **** 15% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Whole, Hanging Weight, Australia, 4 Each, 30+ Pounds (About 120 Pounds), Average $7.48 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Lamb, Whole (Hanging Weight) Carcass, Bone In, Product of Australia: 4 Each, 30+ Pound Weight (About 120 Pounds) @ Average $7.48 per Pound ~ $897.00:
    • *** Average Price per Pound Reduced from $8.80 to $7.48 ***
    • Keep Whole Lamb Frozen for 20 Weeks for Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Open Fire Pit- Dry Heat
    • Cooking Instructions: Thaw at Room Temperature 60 – 120 Minutes, Depending on Weight
    • Select a Hardwood Firewood (Apple, Almond, Cherry, Pecan, etc.)
    • Lamb Absorbs Aromatic Smoke, so it will be Enhancing the Meat’s Flavor
    • Easiest Solution for Fire Pit is dig Hole into Ground, 1 1/2 Feet Deep with Dirt Around Hole
    • Another Type of Fire Pit, Rotisserie will Fit with Adequate Height above Ground
    • Build a Roaring Fire in Pit & Keep Feeding Fire about 3 hours before Cooking
    • Don’t Cook over Open Flames, a Deep Hot, Glowing Hardwood Ember Gives Off Intense Heat without Flame, which WILL Burn Your Lamb
    • As Fire Dwindles during Cooking Process Accomplish 3 Things:
    • 1st, Stir Embers with Poker to Oxygenate Ash Covered Wood Embers
    • 2nd, Lower Rotisserie Spit to Bring Lamb Closer to Heat Source
    • 3rd, Add Additional Starters Like Charcoal to Cook Lamb over 2 Hours, if NECESSARY
    • Add Desired Herbs/ Spices/ Flavorings upon Whole Lamb as a Paste, Brushed on Carcass
    • Heating for 40 Minutes until Tender Soft & Meat is Brown
    • Cook to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove from Open Fire Pit & Rest 10 Minutes before Serving for Tenderness Enjoyment
    $897.00$1,056.00
  • **** 13% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Whole, Hanging Weight, Bone In, Australia: 3 Each, 30+ Pounds (About 90 Pounds), Average $7.66 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***: Frozen, Lamb, Whole (Hanging Weight) Carcass, Bone In, Product of Australia: 3 Each, 30+ Pound Weight (About 90 Pounds) @ Average $7.66 per Pound ~ $689.00:
    • *** Average Price per Pound Reduced from $8.80 to $7.66 ***
    • Keep Whole Lamb Frozen for 20 Weeks for Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Open Fire Pit- Dry Heat
    • Cooking Instructions: Thaw at Room Temperature 60 – 120 Minutes, Depending on Weight
    • Select a Hardwood Firewood (Apple, Almond, Cherry, Pecan, etc.)
    • Lamb Absorbs Aromatic Smoke, so it will be Enhancing the Meat’s Flavor
    • Easiest Solution for Fire Pit is dig Hole into Ground, 1 1/2 Feet Deep with Dirt Around Hole
    • Another Type of Fire Pit, Rotisserie will Fit with Adequate Height above Ground
    • Build a Roaring Fire in Pit & Keep Feeding Fire about 3 hours before Cooking
    • Don’t Cook over Open Flames, a Deep Hot, Glowing Hardwood Ember Gives Off Intense Heat without Flame, which WILL Burn Your Lamb
    • As Fire Dwindles during Cooking Process Accomplish 3 Things:
    • 1st, Stir Embers with Poker to Oxygenate Ash Covered Wood Embers
    • 2nd, Lower Rotisserie Spit to Bring Lamb Closer to Heat Source
    • 3rd, Add Additional Starters Like Charcoal to Cook Lamb over 2 Hours, if NECESSARY
    • Add Desired Herbs/ Spices/ Flavorings upon Whole Lamb as a Paste, Brushed on Carcass
    • Heating for 40 Minutes until Tender Soft & Meat is Brown
    • Cook to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove from Open Fire Pit & Rest 10 Minutes before Serving for Tenderness Enjoyment
    $689.00$792.00
  • **** 10 % Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Whole Hanging Weight, Bone In, Australia: 2 Each, 30+ Pounds (About 60 Pounds), Average $7.92 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***:  Frozen, Lamb, Whole (Hanging Weight) Carcass, Bone In, Product of Australia: 2 Each, 30+ Pound Weight (About 60 Pounds) @ Average $7.92 per Pound ~ $475.00:
    • *** Average Price per Pound Reduced from $8.80 to $7.92 ***
    • Keep Whole Lamb Frozen for 20 Weeks for Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Open Fire Pit- Dry Heat
    • Cooking Instructions: Thaw at Room Temperature 60 – 120 Minutes, Depending on Weight
    • Select a Hardwood Firewood (Apple, Almond, Cherry, Pecan, etc.)
    • Lamb Absorbs Aromatic Smoke, so it will be Enhancing the Meat’s Flavor
    • Easiest Solution for Fire Pit is dig Hole into Ground, 1 1/2 Feet Deep with Dirt Around Hole
    • Another Type of Fire Pit, Rotisserie will Fit with Adequate Height above Ground
    • Build a Roaring Fire in Pit & Keep Feeding Fire about 3 hours before Cooking
    • Don’t Cook over Open Flames, a Deep Hot, Glowing Hardwood Ember Gives Off Intense Heat without Flame, which WILL Burn Your Lamb
    • As Fire Dwindles during Cooking Process Accomplish 3 Things:
    • 1st, Stir Embers with Poker to Oxygenate Ash Covered Wood Embers
    • 2nd, Lower Rotisserie Spit to Bring Lamb Closer to Heat Source
    • 3rd, Add Additional Starters Like Charcoal to Cook Lamb over 2 Hours, if NECESSARY
    • Add Desired Herbs/ Spices/ Flavorings upon Whole Lamb as a Paste, Brushed on Carcass
    • Heating for 40 Minutes until Tender Soft & Meat is Brown
    • Cook to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove from Open Fire Pit & Rest 10 Minutes before Serving for Tenderness Enjoyment
    $475.00$528.00
  • **** 10% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, 8 Way Cut, 10 Piece Combo; Mixed, Bone In & Semi-Boneless, Imported: 28 Pounds+ Average, $8.08 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE **** 
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$$ QUALIFIES FOR 30% DISCOUNT WHEN BUYING ANOTHER $200+ COMBO PACK $$$

    • *** Special Order ***:  Frozen, 8 Way Cut (10 Piece Case); Mixed, Bone In & Semi-Boneless: 28+ Pound Average, (Random Weight & Proper Weight Charged upon Delivery) @ Average $8.08 per Pound ~ $226.00:
    • *** Average price per Pound Reduced from $8.40 to $8.08 ***
    • *** Keep Individual Pieces Frozen for 20 Weeks from Processing Date or SELL BY DATE at -4° F to -22° F ***
    • Imported, Lamb Contains:

               2 Fore Shanks

               2 Square Cut Shoulders

               2 Bone-In Split Loins

               2 Bone-In Cap On Racks

               2 Semi-Boneless Legs

    $226.00$251.72
  • **** 6% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Whole, Bone In, Hanging Weight: About 30+ Pound Average, $8.27 per Pound ****

    • **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
    • $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
    • $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$

    • *** Special Order ***Frozen, Whole (Hanging Weight), Lamb, Bone In: 30+ Pound Average Weight @ $8.27 per Pound ~ $248.00:
    • *** Average Price per Pound Reduced from $8.80 to $8.27 ***
    • Keep Whole Lamb Frozen for 20 Weeks for Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
    • Cooking Method: Open Fire Pit- Dry Heat
    • Cooking Instructions: Thaw at Room Temperature 60 – 120 Minutes, Depending on Weight
    • Select a Hardwood Firewood (Apple, Almond, Cherry, Pecan, etc.)
    • Lamb Absorbs Aromatic Smoke, so it will be Enhancing the Meat’s Flavor
    • Easiest Solution for Fire Pit is dig Hole into Ground, 1 1/2 Feet Deep with Dirt Around Hole
    • Another Type of Fire Pit, Rotisserie will Fit with Adequate Height above Ground
    • Build a Roaring Fire in Pit & Keep Feeding Fire about 3 hours before Cooking
    • Don’t Cook over Open Flames, a Deep Hot, Glowing Hardwood Ember Gives Off Intense Heat without Flame, which WILL Burn Your Lamb
    • As Fire Dwindles during Cooking Process Accomplish 3 Things:
    • 1st, Stir Embers with Poker to Oxygenate Ash Covered Wood Embers 
    • 2nd, Lower Rotisserie Spit to Bring Lamb Closer to Heat Source
    • 3rd, Add Additional Starters Like Charcoal to Cook Lamb over 2 Hours, if NECESSARY
    • Add Desired Herbs/ Spices/ Flavorings upon Whole Lamb as a Paste, Brushed on Carcass
    • Heating for 40 Minutes until Tender Soft & Meat is Brown
    • Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
    • Remove from Open Fire Pit & Rest 10 Minutes before Serving for Tenderness Enjoyment
    $248.00$264.00

Shop By Department