Frozen Lamb Loin Chops
Make a Simple Pan of Frozen Lamb Loin Chops Sauce for the Finishing Touch
After searing the frozen lamb loin chops, you’ll move them to a cutting board to rest. Don’t rush to clean the skillet, because the little brown bits (also known as the fond) that are clinging to the bottom of the pan will become the foundation of your sauce. You’ll then sauté minced shallots, crushed garlic, and a fresh sprig of thyme in the rendered fat until glossy and brown, then deglaze the pan with white wine or chicken broth and lemon juice, being sure to scrape up the fond. The acidic punch of lemon juice balances the richness of the lamb and butter (which gives the sauce body).
Production & delivery process
Pick up & collection
The birds are picked up after months by nurturing by our famous team. Delivery perform from the farms to processing factory is done in completely sanitized and ventilated to preserve best hygiene. Our food choices have important impacts on the atmosphere, the people who work in the food system, and the health and safety of communities.
Processing & cutting
The preparation process starts at the point the frozen & chilled boiler chicken, portions or whole, is removed from the freezer or refrigerators, respectively. Quick dressing is done to stop the fluid inside the chicken from turning into big crystals, which can cause quicker deterioration in nutrition and texture. After which they are ready to be exported in parts/whole.
Upon order and verification, the port whole/parts and frozen chicken are delivered in bulk from our warehouse in Brazil. Place an inquiry for a delivery and go a no-charged delivery for order. Customers can specific order in parts/whole as we are wholesale frozen chicken suppliers.