Australian Lamb Leg Shabu Shabu is a premium thinly sliced lamb product, specially prepared for quick cooking and refined dining experiences. Sourced from high-quality Australian lamb raised in open pastures, this product reflects Australia’s global reputation for ethical farming, strict food safety regulations, and superior meat quality. The lamb is Free Range Grass Fed and Grain Finished, ensuring a delicate balance of natural flavor, tenderness, and consistent texture. It is also free from antibiotics and hormone growth promotants, offering a clean and trustworthy protein choice. Pack of 160g.
Why Choose Lamb Leg Shabu Shabu?
Carefully selected cuts are sliced with precision to achieve optimal thinness, allowing the lamb to cook within seconds while remaining tender and juicy. The grass-fed foundation gives the meat a clean, mild lamb flavor, while grain finishing enhances marbling and smooth mouthfeel, making it ideal for hot pot, shabu shabu, sukiyaki, and light broth-based dishes.
Nutritionally, this lamb provides high-quality protein, iron, zinc, and essential B vitamins that support energy and overall wellbeing. Produced under strict Australian export standards, every pack delivers consistency, safety, and premium eating quality. Learn more about Australian lamb at Meat & Livestock Australia.
How to Cook Lamb Leg Shabu Shabu
Australian lamb leg shabu shabu absorbs sauces and seasonings exceptionally well, pairing beautifully with ponzu, sesame sauce, soy-based dips, or aromatic broths. Its quick-cooking nature preserves moisture and flavor, making it suitable for both home dining and professional food service operations such as restaurants, hotels, and catering businesses.
Swish each slice through simmering broth for 10–20 seconds until just cooked, then dip and eat straight away. Mongolian-style or mala broths are a great match for lamb, alongside napa cabbage, tofu, glass noodles and mushrooms.
Not sure which cut to choose? Racks, loin chops and rump are best cooked quickly and served pink, while shoulder, shanks and diced lamb reward slow cooking. Australian lamb has a clean, mild flavour that pairs well with garlic, rosemary, mint, cumin and yoghurt, from Sunday roasts to curries and kebabs.
Storage
Keep the pack refrigerated or frozen as stated on the label. Thaw frozen meat overnight in the fridge, cook within 24 hours of thawing and do not refreeze. Browse our full lamb selection for more cuts.
