NZ Ovation Lamb Shoulder Boneless Netted (~1.04kg)紐西蘭 Ovation 無骨羊肩(綁網,約1.04kg)

HK$599 HK$576 / kg

Delivery Tue–Sun; order before 4pm for next-day SF cold chain. HK$50, free over HK$800.星期二至日派送;下午4時前落單翌日順豐冷鏈送達。運費 HK$50,滿 HK$800 免運。

SKU貨號	LAMB-SHOULDER-001
Pack規格	1kg
Category類別	LAMB / 羊肉
Brand品牌	Ovation
Origin產地	New Zealand
Storage儲存	−18°C frozen−18°C 急凍

First order? Code WELCOME5 at checkout — 5% off.首張訂單於結帳輸入 WELCOME5,即享 95 折。

From the kitchen desk廚房手記

Defrost解凍

A whole joint needs time: 24 hours in the fridge for the shoulder, up to 48 for the 2.1 kg leg — on a deep tray, bottom shelf. Never at room temperature, however tight the schedule.原件大肉需時解凍:羊肩約24小時,2.1公斤羊腿需近48小時 — 放深盤置雪櫃最底層。時間再趕也切勿室溫解凍。

Cook煮法

Two different roasts. The bone-in leg likes it pink: 180°C, about 25 minutes per 500 g (roughly 1¾ hours for the whole leg), to 58–60°C; rest 20 minutes before carving. The netted shoulder wants the opposite — 150°C, covered, 3 to 3½ hours until it pulls apart. Leave the net on until it has cooked.兩種焗法。帶骨羊腿宜粉紅:180°C,每500克焗約25分鐘(全隻約1¾小時),中心58–60°C,出爐靜置20分鐘再切。綁網羊肩剛好相反 — 150°C加蓋慢焗3至3½小時,至叉子可輕鬆撕開;煮好才拆網。

Portions分量

The 2.1 kg leg feeds 6–8 at a family table; the 1 kg shoulder serves 4–5, with leftovers made for next-day fried rice.2.1公斤羊腿可供一家六至八人;約1公斤羊肩為四至五人份,食剩翌日炒飯一流。