Marinated Meats

Peri-Peri, Tandoori and Tikka run across most of the range, with Lemon and Herb or Lemon Zest on the chicken cuts, Chilli and Garlic on the seasoned drumsticks and seasoned flat wings, and a Steak Dry Rub on the lamb back chops and other steak cuts. You pick the flavour from the drop-down on each product page. All the marinating is done in-house on fresh Certified Halal meat, so the cut underneath is the same one sold plain on our fresh halal meat and poultry pages.

Raw. Each cut is marinated and sealed, not cooked, so you grill, roast, air-fry or barbecue it exactly as you would plain meat, just without the prep. A marinated chicken thigh steak needs 20 to 25 minutes in a hot oven or 6 to 8 minutes a side on the grill; marinated lamb front chops take 3 to 4 minutes a side for pink. Always cook chicken through to the bone before serving.

Yes, three kinds: marinated lamb front chops, marinated lamb back chops and marinated mutton front chops, each in Peri-Peri, Tandoori, Tikka or Steak Dry Rub and in packs from 500g to 4kg. Boneless lamb leg and boneless lamb shoulder come marinated too, cut into steak and chop pieces. They all sit on the marinated lamb page.

Most of the bird. Whole marinated chicken at 1.2kg, breast cubes for shish and tikka skewers, thigh cubes, breast steaks, thigh steaks, legs, 3 joint wings, flat wings, nibblet wings and a seasoned kebab mince in packs up to 10kg. The marinated chicken page has them all together.

Yes. The sauces and marinades page in our grocery range carries bottled marinades and pastes, and the recipe masala mixes cover tikka, tandoori and karahi blends, so you can season any plain cut from the fresh halal meat and poultry range yourself. For meats that are already cooked and sliced, see the deli meats page.