LAMB
Lamb meat comes from a female or male castrated sheep from 0~12 months old. Sheep meat can be referred to as mutton or lamb but the difference truly lies in the age range of both terms. Growing lamb has been popularized in areas with wide grazing areas because lamb meat is preferred more if the sheep is grass fed rather than grain fed. This provides a stronger flavor to the meat raised in an all natural environment free from steroids, injection of hormones and antibiotics.

HALAL processing is the most widespread method used on lamb. This practice is being adopted by producers due to its stringent procedures in order to deliver only the cleanest meat to its consumers. The first part of the process is to offer the live sheep in prayer to Allah with the prerequisite of a healthy animal after which it is cut with a serrated blade in one clean slice to cause immediate death. Secondly, the inspector makes sure that the equipment for processing HALAL lamb is separated from the HARAM (forbidden) animals equipment throughout the processing. After slaughter and packing, the local Islamic Association will certify the verity of the HALAL certificate to identify that the product is fit for religious consumption of the Muslim.

This meat is preferred as a healthy option because it is rich in Vitamin, Mineral Value, Caloric Value and B vitamins especially B12. The lamb product is one of the leanest meats known to man.