Bringing nutrition and good health from Pakistan's finest Lamb
Pakistan's renowned pastures and traditional farming practices produce some of the finest grass-fed lamb in the world. As a leading halal lamb supplier across UAE & GCC, Daraltawfeek General Trading LLC proudly sources this premium Halal lamb from certified producers in Pakistan and brings it fresh and frozen to the UAE and GCC markets.
Every cut is selected with care and processed under internationally recognized Halal and food-safety standards. Through our Sharjah facility, each consignment is inspected, documented, and distributed with complete traceability — ensuring authentic flavor, tenderness, and quality our customers can trust.
Why Choose Daraltawfeek as Your Halal Lamb Supplier?
- •Premium halal lamb supplier across UAE & GCC with direct sourcing from certified Pakistani farms, ensuring authentic quality and taste.
- •Rigorous cold-chain management from Pakistan to UAE, maintaining optimal freshness and preserving natural tenderness throughout the supply chain.
- •Full compliance with UAE import regulations and international certifications, providing peace of mind for restaurants, retailers, and wholesalers.
Created by nature.
Raised on Pakistan's fertile pastures and pure grass-fed diets, our lamb originates from farms known for their natural quality and humane care — the perfect foundation for exceptional Halal meat.
Crafted with care.
Each product is processed at certified Halal facilities in Pakistan and inspected through Daraltawfeek's quality system to meet international standards before reaching the UAE and GCC markets.
Shared with pride.
From our Sharjah base, we deliver premium Halal lamb to chefs, retailers, and families across the region — sharing the authentic flavor and trusted quality that define Daraltawfeek.
Our Range
At Daraltawfeek we select and handle our products with the utmost care from paddock to plate. The result is top-quality lamb, created, crafted and shared with pride. Whether you're looking for a popular lamb cut or something a bit more special, we can deliver exactly what you need.
Lamb Products
Neck
A bone-in cut, Lamb Neck Slices come from a bone-in full neck, cut into even sized portions. Best braised.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 20.1 g |
| Energy | 764 kJ / 183 Cal |
| Fat | 11.5 g (sat: 4.8 g) |
| Sodium | 76.1 mg |
| Carbohydrates | <0.5 g |
Shoulder
Lamb shoulder is a medium tender roasting joint with lean and fat interspersed. Best roasted slowly, covered or uncovered, or pot-roasted.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 16.2 g |
| Energy | 1117 kJ / 267 Cal |
| Fat | 22.6 g (sat: 9.5 g) |
| Sodium | 64 mg |
| Carbohydrates | <0.5 g |
Square Cut Shoulder
Lamb Square Cut Shoulders are a medium tender roasting joint with lean and fat interspersed. Best roasted slowly, covered or uncovered, or pot-roasted.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 16.2 g |
| Energy | 1117 kJ / 267 Cal |
| Fat | 22.6 g (sat: 9.5 g) |
| Sodium | 64.0 mg |
| Carbohydrates | <0.5 g |
Breast
From the forequarter, the Lamb Breast is best suited to slow, moist methods of cooking, such as braising. Lamb spare-ribs can be cut from the breast, and barbecued or grilled after being marinated.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 11.0 g |
| Energy | 1729 kJ / 413 Cal |
| Fat | 41.3 g (sat: 18.1 g) |
| Sodium | 67.3 mg |
| Carbohydrates | <0.5 g |
Foreshank
A bone-in cut, the Lamb Foreshank comes from the lower fore leg. A gelatinous cut. These are ideal for stews, casseroles and slow cooking.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 20.1 g |
| Energy | 764 kJ / 183 Cal |
| Fat | 11.5 g (sat: 4.8 g) |
| Sodium | 76.1 mg |
| Carbohydrates | <0.5 g |
Frenched Rack
A bone-in cut, the Lamb Rack is cut between the 5th and 6th ribs extending down to the 12th and 13th ribs to give a 7-rib rack. Removal of the fat cap and intercostal meat between the ribs delivers as a Lamb Frenched Rack. A visually impressive tender cut packed with flavour. Suitable for BBQ, pan frying or roasting.
Cuts: Standard
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 19.9 g |
| Energy | 707 kJ / 169 Cal |
| Fat | 10.0 g (sat: 4.4 g) |
| Sodium | 61.6 mg |
| Carbohydrates | <0.5 g |
Flap (bone-in)
Derived as an off-cut from a Pistola, Saddle or Long Loin, the Lamb Flap consists of the abdominal wall tissues and rib ends. Best slow cooked.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 11.0 g |
| Energy | 1729 kJ / 413 Cal |
| Fat | 41.3 g (sat: 18.1 g) |
| Sodium | 67.3 mg |
| Carbohydrates | <0.5 g |
Loin
The Lamb Loin consists of the following five cuts: Saddle, Loin Saddle, Bone-in Short Loin, Boneless Loin, and Tenderloin.
Loin Cuts
Saddle
The Lamb Saddle is a lean, tender cut that comes from the bone-in carcass by removing the forequarter and leg saddles. A middle cut which includes the full rack, loin and chump all bone in.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 16.5 g |
| Energy | 1135 kJ / 271 Cal |
| Fat | 23 g (sat: 9.9 g) |
| Sodium | 63.4 mg |
| Carbohydrates | <0.5 g |
Loin Saddle
The Lamb Loin Saddle is a lean, tender cut, prepared from the loin-end of the saddle, flap removed to eye muscle with exterior fat removed easily. Suitable for roasting or cut into saddle chops.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 16.5 g |
| Energy | 1135 kJ / 271 Cal |
| Fat | 23 g (sat: 9.9 g) |
| Sodium | 63.4 mg |
| Carbohydrates | <0.5 g |
Bone-in Short Loin
Cut from the shortloin (mid-loin) portion of the loin from 13th rib to point of hip bone, The Lamb Bone-in Short Loin contains part of the spine and includes the top loin and the tenderloin. This is usually cut into loin chops.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 16.5 g |
| Energy | 1135 kJ / 271 Cal |
| Fat | 23 g (sat: 9.9 g) |
| Sodium | 63.4 mg |
| Carbohydrates | <0.5 g |
Boneless Loin
The Lamb Boneless Loin is a boneless cut, taken from the 13th rib extending down to the pin bone at the Chump. Very tender and lean with no exterior fat. Best cooked quickly by fast roasting to rare or medium rare, pan frying as a whole piece or cut across the gain into smaller portions.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 21.4 g |
| Energy | 506 kJ / 121 Cal |
| Fat | 4.0 g (sat: 1.3 g) |
| Sodium | 60.1 mg |
| Carbohydrates | <0.5 g |
Tenderloin
The Lamb Tenderloin is prepared from a side of lamb by removing the muscle in one piece from the underside of the short loin. Little fat or connective tissue making it the most tender cuts of lamb. Minimal cooking required, suitable for pan-frying or grilling to rare or medium rare
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 20.4 g |
| Energy | 501 kJ / 120 Cal |
| Fat | 4.3 g (sat: 2.4 g) |
| Sodium | 49.3 mg |
| Carbohydrates | <0.5 g |
Chump
The Lamb Chump consists of the following three cuts: Chump (bone-in), Boneless Chump, and Heart of Rump.
Chump Cuts
Chump (bone-in)
A bone-in cut, the Lamb Chump is removed from the hindquarter. It is the major muscle that covers the hip bone. It can also be boned out or cut into chump chops. Suitable for fast roasting.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 17.8 g |
| Energy | 1020 kJ / 244 Cal |
| Fat | 19.3 g (sat: 8.2 g) |
| Sodium | 54.6 mg |
| Carbohydrates | <0.5 g |
Boneless Chump
The Boneless Chump is a tender, lean leg cut, with some fat throughout but exterior fat easily removed. Suitable for fast roasting and best tied to retain shape.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 17.8 g |
| Energy | 1020 kJ / 244 Cal |
| Fat | 19.3 g (sat: 8.2 g) |
| Sodium | 54.6 mg |
| Carbohydrates | <0.5 g |
Heart of Rump
The Lamb Heart of Rump is a lean healthy and tender cut with the natural fat covering removed.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 17.8 g |
| Energy | 1020 kJ / 244 Cal |
| Fat | 19.3 g (sat: 8.2 g) |
| Sodium | 54.6 mg |
| Carbohydrates | <0.5 g |
Leg
A Lamb Leg consists of the following two cuts: Leg (bone-in) and Boneless Leg. A bone-in cut, the Lamb Leg is derived from the hindquarter. Can be chump on or off, shank on or off or boned out. Lamb Legs are best suited to slow roasting and leg steaks for pan frying or BBQs. A Boneless Lamb Leg is a large, boneless medium tender cut, with chump on or off. Shape kept intact with internal cavity ideal for stuffing. Suitable for roasting. May also be opened out (butterflied) and cooked flat as a roast or on the barbecue.
Cuts: Chump on or off, shank on or off
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 18.6 g |
| Energy | 854 kJ / 204 Cal |
| Fat | 14.5 g (sat: 6.0 g) |
| Sodium | 55.8 mg |
| Carbohydrates | <0.5 g |
Hind-shank
Larger than the fore-shank, the Lamb Hind-shank is a highly gelatinous meat becoming juicy and tender on cooking. Ideal for stews and casseroles, they have a fabulous texture and rich flavour imparted with slow cooking.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Protein | 18.3 g |
| Energy | 185 kJ / 185 Cal |
| Fat | 12.6 g (sat: 5.2 g) |
| Sodium | 75.2 mg |
| Carbohydrates | <0.5 g |
Note: Nutrient concentrations are provided per 100 g of the edible portion of the cut. Values represent lean muscle only, excluding bone and waste, and trimmed of all visible external fat.
Enjoy complete confidence with Daraltawfeek — where every delivery reflects certified quality, freshness, and authentic Halal standards.
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