Mutton Lamb boneless leg

Lamb boneless leg 90/10 (90% meat, 10% fat).

Lamb boneless leg 80/20 ( 80% meat, 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.