Free range, Grass fed Australian lamb rib fillet on the bone. A succulent morsel of lamb with a small bone attached.

This cut has become highly desirable because of its great presentation, reliable consistency and ease of preparation. Fry these in good olive oil and serve with a tomato salad. These also make great picnic or party food. The added bonus is also that they make what is quite an expensive cut of meat go a long way.

They also make perfect party food as the long bone is a natural handle.