{"title":"Lamb","description":"","products":[{"product_id":"new-zealand-lamb-halal-boneless-lamb-leg","title":"Fresh - New Zealand Lamb - Boneless Leg - Halal","description":"\u003ch1 class=\"text-text-100 mt-3 -mb-1 text-[1.375rem] font-bold\"\u003eFresh New Zealand Lamb – Boneless Leg – Halal | 4 kg Pack\u003c\/h1\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eProduct Overview\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFresh New Zealand Lamb – Boneless Leg – Halal is a whole boneless leg of lamb sourced from New Zealand, supplied in approximately 4 kg packs. This cut is widely used in professional foodservice environments where a versatile, bone-free lamb portion is required for roasting, braising, slicing, or portion-controlled plating.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew Zealand lamb is recognised in the global meat trade for the country's pasture-based farming practices, where animals are typically raised on open grassland. The halal designation indicates the product has been processed in accordance with halal slaughter requirements, making it suitable for foodservice operators, retailers, and caterers serving Muslim consumers or managing halal-certified menus.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\n\u003cbr\u003eAbout New Zealand Lamb\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew Zealand is one of the world's leading exporters of lamb, and its product is widely distributed across international foodservice and retail markets. New Zealand spring lamb is known within the trade for its relatively mild flavour profile and lean-to-fat ratio, characteristics that are generally attributed to pasture-fed rearing conditions and the country's temperate climate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe boneless leg format is one of the most commonly requested lamb cuts in commercial kitchens due to its practicality — eliminating bone-in weight from costing calculations, reducing prep time, and allowing for more uniform portioning across service covers.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\n\u003cbr\u003eHalal Certification\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe halal designation on this product indicates it has been slaughtered and processed following Islamic dietary law requirements. For foodservice operators running halal-certified kitchens, catering companies serving Muslim clients, or retailers stocking halal meat sections, this specification is an important procurement consideration.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBuyers operating under formal halal certification programs should verify the specific certification body and documentation associated with this product at the time of order to confirm alignment with their own certification requirements.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\n\u003cbr\u003eCommon Commercial Applications\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFresh New Zealand boneless lamb leg is used across a broad range of professional kitchen and retail environments, including:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRestaurants and fine dining establishments\u003c\/strong\u003e roasting whole boneless legs as a centrepiece dish or slicing for plated service\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMiddle Eastern and South Asian restaurants\u003c\/strong\u003e preparing traditional lamb preparations such as roast lamb, slow-cooked lamb, or marinated leg dishes\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCatering companies\u003c\/strong\u003e using boneless leg format for large-batch event catering where uniform portioning and carving efficiency are priorities\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHotels and hospitality kitchens\u003c\/strong\u003e incorporating lamb leg into banquet menus, buffet service, or à la carte programs\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSpecialty butcher shops and halal meat retailers\u003c\/strong\u003e offering portioned or whole boneless leg to retail customers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFood trucks and carts\u003c\/strong\u003e specialising in lamb-based street food such as wraps, rotisserie-style lamb, or slow-roasted preparations\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eInstitutional kitchens\u003c\/strong\u003e managing diverse dietary requirements across hospital, university, or corporate food programs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\n\u003cbr\u003eProduct Characteristics\u003c\/h2\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eFeature\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eProduct Type\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBoneless whole leg of lamb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eOrigin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eNew Zealand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eHalal Status\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eHalal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePack Size\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eApproximately 4 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eForm\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eFresh (not frozen)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRearing Method\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePasture-raised\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCut Type\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eBoneless leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cbr\u003eThe 4 kg pack size is well-suited to commercial kitchens and retail operations that process lamb regularly. A boneless leg in this weight range typically serves as a single roasting unit or can be further broken down into smaller portions, steaks, or diced meat depending on operational requirements.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\n\u003cbr\u003eCulinary Uses and Preparation in Commercial Settings\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe boneless lamb leg format lends itself to a wide range of preparation methods used in professional kitchens:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWhole roasting\u003c\/strong\u003e — seasoned and oven-roasted as a single unit, commonly used for restaurant and catering service\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eButterflied and grilled\u003c\/strong\u003e — the boneless format allows the leg to be opened flat and grilled or barbecued directly, reducing cooking time\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSlow braising\u003c\/strong\u003e — used in braised lamb preparations, stews, and slow-cooked dishes common in Middle Eastern, North African, Mediterranean, and South Asian cuisine\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePortioned for individual plates\u003c\/strong\u003e — sliced or cut into steaks, medallions, or thick portions for individual plating\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMarinating\u003c\/strong\u003e — the boneless format allows for deeper marinade penetration compared to bone-in cuts, commonly used in spiced or herb-marinated preparations\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDiced for stews and curries\u003c\/strong\u003e — broken down into uniform cubes for use in lamb curries, tagines, casseroles, and similar preparations\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRotisserie-style cooking\u003c\/strong\u003e — tied and trussed boneless legs are commonly used on rotisserie equipment for commercial kitchen or food service counter applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\n\u003cbr\u003ePractical Considerations for Foodservice Buyers\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOperators purchasing fresh boneless lamb leg in commercial quantities should note the following:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eYield planning\u003c\/strong\u003e — As a boneless cut, trim loss is lower than bone-in leg, though silver skin and excess fat removal will affect final usable yield depending on the preparation style\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTemperature management\u003c\/strong\u003e — Fresh lamb should be received, stored, and handled in compliance with food safety temperature guidelines at all times\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePortion costing\u003c\/strong\u003e — The 4 kg pack size allows for straightforward per-kilogram costing and yield-based portion calculation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eThaw planning\u003c\/strong\u003e — If purchasing in volume and freezing for extended use, plan adequate thaw lead times to ensure product is at working temperature before preparation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCarryover applications\u003c\/strong\u003e — Boneless leg lends itself well to multi-use kitchen planning, where roasted lamb can be repurposed into sandwiches, salads, or daily specials\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\n\u003cbr\u003eBulk and Wholesale Buyer Considerations\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFor operations purchasing fresh New Zealand halal boneless lamb leg in volume, the 4 kg pack format supports manageable inventory rotation within a fresh meat program. As a perishable product, fresh lamb should be integrated into ordering schedules that align with production timelines and cold storage capacity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBuyers with higher-volume requirements may consider ordering in multi-pack quantities to reduce per-unit costs, while ensuring that storage and throughput capacity can accommodate fresh product rotation without quality compromise. This product is available for wholesale delivery across the Greater Toronto Area (GTA).\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\n\u003cbr\u003eFrequently Asked Questions (FAQs)\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: What is the difference between New Zealand lamb and domestic lamb?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew Zealand lamb is typically younger at slaughter and raised on open pasture year-round, which influences its flavour profile and fat distribution. Domestic Canadian lamb is also available in the market but differs in breed, feeding practices, and seasonal availability. Many foodservice operators use New Zealand lamb specifically for its consistency in sizing and year-round supply.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: Is this product fresh or frozen?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis product is listed as fresh. However, buyers should confirm the fresh or chilled status at the time of ordering, as supply chain conditions and shipping distances from New Zealand can affect how product is transported and whether it arrives chilled or previously frozen.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: What halal certification does this product carry?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHalal certification details, including the certifying body, should be confirmed directly at the time of order. Operators maintaining formal halal kitchen certification should request documentation to verify compliance with their specific program requirements.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: How many portions does a 4 kg boneless leg of lamb yield?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePortion yield depends on preparation method and serving size. As a general reference, a 4 kg boneless leg — after trimming silver skin and excess fat — may yield approximately 3.2 to 3.5 kg of usable meat. At a 200–250 g plated serving size, this represents roughly 12 to 17 portions, though actual yield will vary by cook method and trim standard.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: Can boneless lamb leg be broken down into other cuts?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYes. A boneless leg can be further fabricated into steaks, medallions, diced lamb for stews or curries, or rolled and tied for roasting. The boneless format makes secondary butchery work more straightforward compared to working around a bone structure.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: How should fresh lamb leg be stored in a commercial kitchen?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFresh lamb should be stored in refrigeration at 0°C to 4°C and used within the supplier's recommended shelf-life window. Product should be kept in its original vacuum packaging until ready for use, and standard FIFO (first-in, first-out) rotation should be applied. If freezing for extended storage, wrap securely to prevent freezer burn.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: Is New Zealand lamb available year-round for GTA buyers?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew Zealand lamb is generally available year-round due to New Zealand's Southern Hemisphere seasonal cycle, which complements Northern Hemisphere supply patterns. Buyers should confirm availability and lead times with their supplier, particularly during peak demand periods such as Eid, Easter, and holiday catering seasons.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: Why do many halal foodservice operators specifically request New Zealand lamb?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNew Zealand has well-established halal slaughter and processing infrastructure, and its lamb exports are widely distributed through halal-certified supply chains globally. This makes New Zealand spring lamb halal product a commonly requested specification among operators serving Muslim consumers or running halal-certified kitchen programs.\u003c\/p\u003e","brand":"New Zealand Lamb","offers":[{"title":"[$\/kg]","offer_id":39503137603745,"sku":"MEA115","price":21.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1543\/1841\/files\/MEA115_2.jpg?v=1697942256"},{"product_id":"new-zealand-lamb-halal-short-cut-bone-in-lamb-leg","title":"Fresh - New Zealand Spring Lamb - Bone-In Leg - Halal","description":"\u003ch1\u003eNew Zealand Spring Lamb Halal Bone-In Leg 5kg | Deivering Across GTA\u003c\/h1\u003e\n\u003cp\u003eIntroducing New Zealand Halal Lamb Short Cut Bone-In Lamb Leg! This premium cut of lamb is carefully selected and prepared to meet halal dietary requirements.\u003cbr\u003e\u003cbr\u003eSourced from New Zealand, known for its high-quality lamb, this bone-in lamb leg offers exceptional flavor and tenderness.\u003cbr\u003e\u003cbr\u003eThe short cut style provides convenience without compromising on taste. It's perfect for roasting, grilling, or slow cooking, allowing you to create delicious and flavorful dishes.\u003cbr\u003e\u003cbr\u003eEnjoy the succulent and juicy texture of New Zealand Halal Lamb Short Cut Bone-In Lamb Leg in your favorite recipes. Whether for special occasions or everyday meals, this halal-certified lamb is sure to impress your family and guests with its exceptional quality and taste\u003c\/p\u003e","brand":"New Zealand Lamb","offers":[{"title":"[$\/kg]","offer_id":39503137800353,"sku":"MEA118","price":18.69,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1543\/1841\/products\/New-Zealand-Lamb-Halal-Short-Cut-Bone-In-Lamb-Leg-Protein-New-Zealand-Lamb-New-Zealand-Lamb-Halal-Short-Cut-Bone-In-Lamb-Leg-Protein-New-Zealand-Lamb-New-Zealand-Lamb-Halal-Short-Cut.jpg?v=1697942258"},{"product_id":"australian-lamb-halal-boneless-lamb-leg","title":"Frozen - Thomas Farms - Aussie  Boneless Lamb Legs - Halal","description":"\u003ch1\u003eThomas Farms Australian Lamb Leg Halal - Boneless\u003c\/h1\u003e\n\u003cp\u003eWe supply Thomas Farms Australian Lamb Leg Halal - Boneless at wholesale prices. Shop on our website to get delivery in GTA.\u003c\/p\u003e","brand":"Thomas Farms","offers":[{"title":"[$\/kg]","offer_id":39503138160801,"sku":"MEA133","price":20.89,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/1543\/1841\/products\/MEA133.jpg?v=1734402948"}],"url":"https:\/\/www.a1cashandcarry.com\/collections\/lamb.oembed","provider":"A1 Cash and Carry","version":"1.0","type":"link"}