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Foodbasics

New Zealand Fresh Lamb Leg $3.97lb (April 1-7)

  • Last Updated:
  • Apr 4th, 2021 5:54 pm
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Apr 2, 2015
377 posts
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Siberia
Is fresh an adjective you are allowed to use for a product that has to travel half way across the world to get to you?
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Sep 13, 2007
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ahoroba wrote: For the people in this thread (@roosters6879, @andreid, @bya1998) who question whether the lamb is "really fresh" and suggest that it was "previously frozen": give your head a shake and stop spreading your silly conspiracy theories.
New Zealand lamb cuts have been sold fresh in Canada for more than 50 years.
It is vacuum packed, but it has never been stored below zero degrees Celsius, therefore it is legal to sell it as fresh meat.
Because it is packed and handled in very hygienic conditions at their meat-packing plants, New Zealand vacuum-packed lamb stored between zero and plus one degree Celsius has a "best before date" of 6 weeks minimum (from the packing day).
The boat from New Zealand reaches Canada in two weeks. This leaves plenty of time for the lamb to be sold fresh in every corner of Canada.

There is a separate trade category, namely New Zealand "frozen lamb", which is also widely available, but that cannot be legally sold as "fresh" in Canada.
Bang on.

This works the other way too....Canada exported $215 million of beef to Japan in 2018. I'd bet the majority of it was fresh
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Sep 13, 2007
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evilYoda wrote: Metro had this deal 2-3 months ago. After dissecting a lamb leg, I estimate only 40% of the weight is meat. But you can make soup from the bones
Loblaws has PC (free From) BONELESS Lamb Leg for $5.99/LB. From Australia, FRESH.

Australian Lamb is said to be better tasting than NZ, while Canadian and American is rated best
Jr. Member
Feb 6, 2008
161 posts
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Toronto
Kfox wrote: Loblaws has PC (free From) BONELESS Lamb Leg for $5.99/LB. From Australia, FRESH.

Australian Lamb is said to be better tasting than NZ, while Canadian and American is rated best
New Zealand lamb are smaller than American, strictly grass-fed, and tend to have a more pronounced, lamb-like “gamey or grassy” flavor.

Australian lamb is grass fed and finished, but some farmers are moving to a practice of grain finishing on feedlots, so the flavor is similar to American lamb. Carcass size is smaller than American lamb but larger than New Zealand varieties. Both New Zealand and Australia raise dual-purpose sheep for wool and meat production.Source
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Aug 24, 2005
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Lots at Woodside square this morning for those in Scarborough. Fresh not frozen.
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Nov 15, 2020
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Jone19 wrote: Is fresh an adjective you are allowed to use for a product that has to travel half way across the world to get to you?
Don't worry, if you want fresh you can just buy a live goat or sheep and slaughter itself at your home and get the full fresh experience
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Kfox wrote: Loblaws has PC (free From) BONELESS Lamb Leg for $5.99/LB. From Australia, FRESH.

Australian Lamb is said to be better tasting than NZ, while Canadian and American is rated best
Damn. This is a very hot price. It's for this week?
Member
Oct 28, 2004
487 posts
178 upvotes
There was decent stock at the food basics in woodbridge today. Fresh, not frozen. Best before date around end of April IIRC.
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evilYoda wrote: Damn. This is a very hot price. It's for this week?
Yes, until April 7
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Oct 19, 2009
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toronto
You can get much tastier Ontario lamb from Persia Meat Shop
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Oct 29, 2007
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They were lots available at Bayview&John location and no limit.
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Oct 29, 2007
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eforblue wrote: You can get much tastier Ontario lamb from Persia Meat Shop
Where is Persia meatshop? Do you know the price also?
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Oct 19, 2009
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toronto
simplylgg wrote: Where is Persia meatshop? Do you know the price also?
815 Major Mackenzie Dr E #6, Richmond Hill, ON L4C 9X2

I never ask for price when I shop there lol
Newbie
Jan 3, 2021
24 posts
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legend has it if you eat enough of this New Zealand lamb, they may grant you citizenship...just another way New Zealand is better than the rest of the world
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Aug 19, 2012
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Jan 27, 2021
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whats everyone making with these? oven roast or bbq?

any one stewing these?
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Dec 12, 2009
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roosters6879 wrote: whats everyone making with these? oven roast or bbq?

any one stewing these?
Roast is the easiest option. Just line the bottom of a baking dish with diced potatoes, carrots and onions and place lamb leg with dry rub on top, roast until meat is about 135-140F.
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