Mutton Lamb boneless shoulder

Lamb boneless shoulder 90/10: Shoulder of sheep increased, without shank, with 90% meat and 10% fat.

Lamb boneless shoulder 80/20: Shoulder of sheep increased, without shank, with 80% meat and 20% fat.

PRESERVATION:

Refrigerated product: keep between 0-5ºC.
Frozen product: keep at – 18ºC

PRESENTATION:

Polyblock or Vacuum IQF 15Kg. (Base pallet 5, height pallet 14). Total 70 boxes.