Four raw large spiced lamb kebabs 120g arranged on a wooden board
Carton of 48 large spiced lamb kebabs 120g
Triple C Poultry

Large Spiced Lamb Kebabs – 120g (48 per carton)

Kebabs
$185.00 AUD $185.00 AUD

Tax included. Shipping calculated at checkout.

SKU: TCP-KB-LAM-SPC-LG-120G-48PK

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Description

Large Spiced Lamb Kebabs are made with tender pieces of lamb and seasoned with a savoury Mediterranean-style spice blend. Individually portioned at approximately 120g, they provide consistent sizing for restaurants, caterers, clubs, takeaway shops, functions and home barbecues.

Supplied frozen in a full carton of 48 kebabs and packed in four separate layers of 12, allowing customers to defrost only the quantity required.

Pack size: 48 × 120g kebabs — approximately 5.76 kg
Carton configuration: 4 layers of 12 kebabs
Product state: Frozen and raw
Best suited for: Barbecuing, grilling, catering, parties, functions, restaurants, clubs and takeaway shops
Storage: Keep frozen. Once thawed, keep refrigerated and use according to the product label. Do not refreeze.
Cooking: Cook thoroughly and follow the product label for complete cooking and handling instructions.
Allergen information: Please refer to the product label or contact Triple C Poultry for current allergen information before ordering.

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

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 kebabs in a single layer on a lined baking tray. Cook for approximately 18–22 minutes, turning halfway through.

Barbecue: Preheat the barbecue to medium-high heat. Cook for approximately 12–16 minutes, turning regularly to brown all sides evenly.

Air fryer: Preheat the air fryer to 180°C. Arrange the kebabs in a single layer without overcrowding the basket. Cook for approximately 10–14 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.

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