When slow-cooked, the cut will undergo a transformation, becoming crispy on the outside and mouthwateringly tender on the inside.

Famously eaten as lamb chops, just grill it for three minutes on each side, then serve with your favourite side dishes.

Cook this lamb leg with rice in the all time famous Bukhari Rice meal, making it wonderful for a feast!

The loin is a very tender cut of lamb. It has very little fat but a whole lot of flavour. Eating a loin chop, grilled or barbecued, results in a boldly flavoured, juicy steak.

Rack of lamb is so elegant! Perfect for entertaining your guests with sumptuous lamb rack steak.

Cook this excellent lamb shank slowly, and the large amounts of collagen in the muscles will turn into gelatin, making the meat tender and silky as it simmers.

Perfect for your curry dishes—in fact, for any type of gulai.

Looking for gulai without bones? Pick one pack of boneless lamb, get your spices ready, and then you are good to go.