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Rancher's Table

Natural, Grass Fed Lamb, Liver, Hand Chopped (Minced)

Natural, Grass Fed Lamb, Liver, Hand Chopped (Minced)

Regular price $ 49.00 MXN
Regular price Sale price $ 49.00 MXN
Sale Sold out
Pick your Cut Size.

Direct Door Delivery Available in Yucatan, Campeche and Quintana Roo

Yucatan: Merida and surrounding areas like Conkal, Caucel, Motul, Uman, Hunucma, Valladolid and Izamal. All Beaches including; Progreso, Chelem, Chicxulub, Telchac, Chabihau, Santa Clara, Dzilam, Sisal and Celestun.

Quintana Roo: Cancun, Playa Del Carmen, Tulum, Puerto Aventuras and Puerto Morelos.

Campeche: Campeche City

Nationwide Air Shipping Available

We ship to all Mexican States and Cities, via Air and Land Cargo.

Natural, Grass Fed and Finished Lamb, Liver.  Cut from sustainably and humanely raised Lamb; never given any hormones or medication,  freely roaming day and night on pesticide and chemical free pastures. 

Nature gives us very small quantities of special items! Please allow up to 14 Business days for delivery of this Item, due to a limited amount per harvest.  We will deliver your order within a normal time frame and then auto fulfill this item soon as it is available.

The Lamb Liver:  is super tender, delicate flavored and  full of nutrients like iron and Vitamin A.  Liver can be cooked with dry heat;  grilling or sautéing.  Since liver has very little fat, you might want to baste it.  Pets love it too! 

Lamb products are butchered-to-order, packaged without preservatives or additives in a BPA FREE and Biodegradable vacuum seal bag.  Once you place your order, we usually harvest, butcher, package, and freeze your cuts (depending on destination).  Please do allow approximately 7 days for delivery.

Rancher's Table Grass Fed and Finished Steaks are best natural, but if you would like to tenderize your steak, we got your back!  Simply select the "naturally tenderized" option and we will do it for you,free of charge, with Natural Sea Salt, Herbs and Spices!  Allow up to 24-36 extra hours for this process. 
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