NOTE: Please leave an esky* on your door the night before delivery if you wish to buy this item. *Please supply your own esky.
The classic barbecue chop incorporating the sirloin and fillet. This is the t-bone of sheep cuts. This product is fresh, not thawed. Feather and Bone buy whole lambs, mutton and hogget seasonally on a rotating basis from a number of farms. Your cut will come from whichever lamb is available when you order. The lamb they source is packed with the farm certification (if applicable) and breed clearly labelled; dry aged for between two to six weeks, depending on the cut; lambs are 4 - 12 months old; hormone and antibiotic-free; grass-fed and finished on chemical-free pasture; a mix of breeds including Suffolk, Texel and Dorper; from NSW farms. The producers Feather and Bone work with are entirely transparent about their processes and welcome all questions.