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Year of the Horse 2026

Year of the Horse 2026 gifts, feasts, favourites and stock‑ups. Same‑day delivery in Sydney, delivery in Wollongong, Australia.

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    Chef Qiu Frozen Hot Pot Lamb Slices - 1kg [Limit 1 PP]

    $18.99$22.09

    Enjoy the rich and tender taste of Chef Qiu Frozen Hot Pot Lamb Slices, perfect for your next hot pot meal.Each slice is made from 100% lamb flap, ensuring a...

    Frozen Boneless Lamb Shoulder - 1kg

    $29.59

    Enjoy the rich and tender flavor of Meat Master Frozen Boneless Lamb Shoulder. This 1kg pack of premium lamb shoulder is perfect for a variety of dishes, offering a succulent...

    Frozen Boneless Leg of Lamb - 1kg

    $28.49

    Enjoy the premium quality of Meat Master Frozen Boneless Leg of Lamb, perfect for a variety of culinary creations. This 1kg portion is ideal for roasting, grilling, or slow-cooking, offering...

    A&T Food Rolled Lamb Flap Shabu 800g - Frozen Sliced Lamb for Hot Pot & Shabu Shabu

    $19.79$26.89

    A&T Food Rolled Lamb Flap Shabu features thinly sliced lamb belly rolls, ideal for quick cooking in bubbling hot pot or flavourful soups. This 800g value pack gives you plenty...

    Wildfire Frozen Lamb BBQ Skewers 170g (5 Pieces) - Lamb Kebabs for Grill or Air Fryer

    $9.29

    Fire up the grill with Wildfire Frozen Lamb BBQ Skewers—five pre-skewered cuts of tender, well‑marbled lamb frozen at peak freshness. At 170 g per pack, they’re ready to season your...

    Wildfire Frozen Lamb Tendon Skewers – 5 Pieces, 170g - for BBQ & Grill

    $9.29

    Bring street-style flavour to your cookout with Wildfire Frozen Lamb Tendon Skewers. Juicy lamb with a pleasant tendon chew is hand-threaded onto bamboo sticks and blast-frozen to lock in freshness—perfect...

    Wildfire Frozen Cumin Lamb Kidney Skewers – 5 Pieces, 200g - BBQ-Ready

    $9.29

    Fire up the grill with these BBQ-ready lamb kidney skewers from Wildfire. Pre-cut and seasoned with an aromatic cumin spice blend, they deliver bold, smoky flavour in a convenient 5-piece,...

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