Cooked Cocktail Lamb Kebabs 60g on wooden board – Triple C Poultry
Four raw cocktail lamb skewers arranged on a wooden board
Carton of 48 cocktail lamb skewers
Triple C Poultry

Cocktail Lamb Kebabs - 60g

Kebabs
$110.00 AUD $110.00 AUD 48 per pack · $2.29 each

Tax included. Shipping calculated at checkout.

SKU: TCP-SK-LAM-COCK-60G-48PK
In stock
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Pack details
48 × 60g kebabs — approximately 2.88kg
Delivery & pickup details

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Description

Cocktail Lamb Kebabs are made with tender pieces of lamb and individually portioned at approximately 60g. Their smaller size makes them ideal for finger food, platters, parties, functions, catering and home entertaining.

Pack size:
48 × 60g kebabs — approximately 2.88kg

Carton configuration: 48 kebabs packed in 4 layers of 12.

Pickup: Triple C Poultry, Unit 22, 115 Dollis Street, Rocklea QLD 4106.

Product: Cocktail Lamb kebab.

Meat: Lamb backstrap.

Portion size: Approximately 60g per skewer.

Pack size: 48 skewers per carton.

Approx. carton weight: 2.88kg.

Carton configuration: 4 layers of 12 skewers.

Product state: Frozen and raw.

Best suited for: Finger food, platters, BBQs, catering, parties, functions, cafés and clubs.

Lamb backstrap; Krio Krush Moroccan Spice #3930 (spices, sugar, herbs, salt, colour 150d). Planning recipe: approximately 58 g lamb + 2 g seasoning per 60 g raw skewer.

Allergen information: Refer to the current product label for the most up-to-date allergen information.

For best results, thaw completely in the refrigerator before cooking. Remove all packaging and keep refrigerated until ready to cook.

Oven: Preheat oven to 200°C conventional or 180°C fan-forced. Arrange the cocktail kebabs in a single layer on a lined baking tray. Cook for approximately 15–18 minutes, turning halfway through.

Barbecue: Preheat the barbecue to medium-high heat. Cook for approximately 8–12 minutes, turning regularly to brown all sides evenly.

Air fryer: Preheat the air fryer to 180°C. Arrange the cocktail kebabs in a single layer without overcrowding the basket. Cook for approximately 8–10 minutes, turning halfway through. Cook in batches if required.

Cook thoroughly until the lamb reaches a minimum internal temperature of 75°C in the thickest section. Cooking times are a guide only and may vary depending on the appliance and thickness of the kebabs. Do not refreeze after thawing.

Storage: Keep frozen at or below -18°C.

After thawing: Keep refrigerated and use within 2 days.

Important: Do not refreeze once thawed.

Servings per pack: 48.
Serving size: Approximately 60 g / 1 raw skewer.
Energy: Approximately 320 kJ per serve | 534 kJ per 100 g.
Protein: 12.28 g per serve | 20.46 g per 100 g.
Fat, total: 2.51 g per serve | 4.18 g per 100 g.
Saturated fat: 1.05 g per serve | 1.75 g per 100 g.
Carbohydrate: 1.10 g per serve | 1.83 g per 100 g.
Sugars: 0.44 g per serve | 0.73 g per 100 g.
Sodium: 124 mg per serve | 207 mg per 100 g.
Planning estimate, 10 Oct 2026: 58 g raw lean lamb backstrap (AFCD F004948 eye of loin) + 2 g Krio Krush Moroccan Spice #3930 within the 60 g skewer. Seasoning nutrition: manufacturer specification dated 25 Feb 2020. No cooking oil or cooking loss included. Actual fat trim and seasoning coverage vary; not a verified finished-product label.

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