Mutton Lamb boneless leg
Description:
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.
![Lamb boneless leg](https://www.moralejoseleccion.com/resources/cache/fdd3e7c497337a53f77f63de637a1264-2b09acbdf05c9bb20130bcd7087daff2.webp)