Lamb Leg - Chopped

These are the meat and muscles located around the upper part of the sheep's legs, both front or back. They are characterized by their containment of a type of connective tissue called collagen, which, when cooked, turns into gelatin. Its tissues are characterized by tenderness, softness, air and all cooking methods suitable for almonds. Especially with the mixture of gardens of spices and herbs distinctive and the formation of a dish of kebabs with a piece of them occurs variety in the dish, TOP SIRLOIN FILET weigh between 500 and 700 grams and can be cut on request