Whole “Naimi Syrian” Lamb 18-30kg

Bring the authentic taste of Syrian pastoral tradition to your kitchen with our Whole “Naimi Syrian” Lamb, available in generous 18–30 kg carcasses. Sourced from heritage Naimi flocks raised on the fertile plains of Syria, this whole-lamb offering provides unmatched versatility, quality, and value—perfect for large gatherings, catering, or specialty butchering.

Key Benefits

• Exceptional Value & Yield: Whole-lamb format maximizes usable meat per kilo, reducing waste and cost.

• Premium Protein & Nutrition: Rich in complete protein, iron, zinc, and B vitamins (B₁₂, B₆) for energy, immunity, and wellness.

• Heritage Breed Quality: Naimi Syrian sheep are prized for their fine marbling, tender texture, and robust, earthy flavor.

• 100% Halal & Hormone-Free: Ethically reared without antibiotics or growth promoters, fully halal-certified.

• Sustainable & Ethical Farming: Raised free-range on native grasses using traditional husbandry methods.

Why You’ll Love Our Whole “Naimi Syrian” Lamb

• Artisanal Heritage: Hand-selected from flocks that follow centuries-old Syrian grazing and breeding practices.

• Rigorous Quality Control: Each carcass is inspected by expert butchers for marbling, color consistency, and muscle tone.

• Custom Butchery Options: Choose your cut preferences—bone-in or boneless, whole halves, or detailed portion breakdowns.

• Vacuum-Sealed Freshness: Individually packed to lock in moisture, prevent freezer burn, and simplify storage.

• Flexible Cooking Possibilities: From whole-roast celebrations to diced stews and minced specialties, the options are endless.

Culinary & Serving Inspirations

1. Feast-Worthy Whole Roast
   Season the entire lamb with garlic, lemon, and Syrian baharat; slow-roast on a spit or in a wood-fired oven for a dramatic centerpiece.

2. Tender Braised Shanks & Shoulders
   Separate legs and shoulders, then braise with tomatoes, onions, and warm spices (cumin, cinnamon) until fall-off-the-bone tender.

3. Classic Kibbeh & Kofta
   Grind shoulder and neck meat with bulgur, pine nuts, and herbs for authentic kibbeh balls or skewered kofta.

4. Grilled Chops & Ribs
   Cut into loin chops and rib racks; marinate in olive oil, garlic, and za’atar, then grill for a smoky char.

5. Rich Lamb Stock & Broth
   Use neck bones and trim for an intensely flavored stock—perfect for soups, risottos, and sauces.

Storage & Handling

• Refrigerate at or below 4 °C and use within 48 hours for peak freshness.

• Freeze whole or after butchering for up to 6 months—vacuum-seal packaging prevents freezer burn.

• Thawing: Move from freezer to refrigerator 24 hours before cooking.

• Safe Cooking: Roast bone-in cuts to an internal temperature of 63 °C (145 °F) for medium-rare, then rest 10 minutes before carving.

Maximize flavor, value, and tradition with our Whole “Naimi Syrian” Lamb (18–30 kg). Order now and host unforgettable feasts steeped in Syrian culinary heritage!