Product: Processed Skinless Lamb Breast, Diced
Carefully selected quality lamb breast, conveniently skinned and diced. Uniform size (2 inch/5cm) for standardised operations and easy portion control. Alternating lean and fat for rich texture and deep flavour. Versatile — great for braising, red-braising and soups.
About the Product:
Charm Power brings you quality Processed Skinless Diced Lamb Breast. Made from select quality lamb, skinned and cut into approx. 2 inch (5 cm) cubes, greatly reducing kitchen prep time. With alternating lean and fat and a rich lamb aroma, lamb breast is an ideal ingredient for many classics — especially winter favourites like lamb claypot, red-braised lamb and clear lamb soup. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Skinless Lamb Breast, Diced |
| Product Type | Processed Lamb Product |
| Main Ingredients | Lamb Breast |
| Product Size | Approx. 2 inch / 5 cm (cm) |
| Origin | To be provided (e.g. Australia, New Zealand, etc.) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture and juices.
- Initial Preparation: After thawing, rinse the diced lamb.
- Blanching/De-Gaming: Start in cold water with ginger slices, spring onion and a splash of rice wine; bring to a boil and skim off the foam. To further mellow the lamb, stew with galangal, star anise and dried tangerine peel.
With alternating lean and fat and rich texture, this product is highly versatile across classic and specialty dishes:
- Lamb Claypot: Sear the diced lamb until golden, then slow-braise with shiitake mushrooms, bamboo shoots and beancurd sticks in chu hou and fermented tofu sauce — a beloved autumn and winter dish.
- Red-Braised Lamb: Sear until golden, then slow-braise with soy sauce, rock sugar and spices until meltingly tender — rich but never greasy.
- Clear Lamb Soup: Simmer gently with daikon and corn — a clean, sweet broth with tender lamb.
- Lamb Curry: Stew with curry sauce, potatoes and carrots until tender and full of flavour.
- Lamb Skewers: Marinate the diced lamb in a special sauce and grill — springy, aromatic and full of flavour.
- Lamb Braised Rice: Braise the lamb with rice and spices — the rice soaks up the lamb's richness for a distinctive dish.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
