Australian grown first grade lemons. Hand cut and barrel preserved for a minimum of three months before packing. The preserving process intensifies the flavour, into the skin, tenfold. Flesh is removed and skin only is used, due to the intensity of flavour. A Moroccan ingredient used to add flavour to parfaits, semifreddo, rice, cous cous, tagines, braised dishes, BBQ’s, salads and dressings.
They can be roasted whole alongside chicken or lamb, or used the traditional way by scraping away the flesh and pith, then finely slicing the rind to toss into tagines, couscous and salads.