Half Naeemi Kashmiri trunk (small)

(Without Liah) Half Najdi Kashmiri trunk (small) comes to you by air (without head or entrails) approximate weight 6-6.49 kg. Important notes: This weight is approximate in slaughtered animals and to preserve rights and out of fear of consuming forbidden money, if the weight of the slaughtered animal is less than the indicated weight, we will add pieces of the same type until the weight matches what is shown in the product description, and if the weight of the slaughtered animal exceeds the indicated weight, we will reduce pieces of the same type until the weight matches. Cutting Najdi Kashmiri trunk: Our customers can choose the type of cutting they want whether it is: · Detailed slaughter · Cut into quarters · Freezer cut and many other cutting options. Our customers can choose the type of packaging they prefer whether it is: · Vacuum packaging to preserve taste and flavor, the best option for freezing, · Packaged in trays for refrigerator storage, · Packaged in bags for immediate use. Below is a recipe for one of the most delicious Najdi Kashmiri trunk dishes, which is the method of preparing grilled Najdi Kashmiri trunk. Grilled Kashmiri Najdi ribs are considered one of the most delicious dishes in Saudi Arabia, noting that this recipe is Greek in origin, so Greek yogurt and mint are added to it. The ingredients needed are: four cloves of garlic, three tablespoons of chopped rosemary, one and a half tablespoons of oregano, half a cup of lemon juice, eight pieces of Kashmiri Najdi trunk, each can be cut into two pieces, plus half a cup of olive oil, yogurt sauce with mint, six chopped green onions, half a cup of mint leaves, and finally red hot pepper. Method of preparing grilled Najdi Kashmiri trunk: Mix garlic, oregano, salt, pepper, and rosemary in a blender and blend well, then add olive oil and lemon and continue blending. Place the meat in a bowl to form a single layer, then pour the mixture over it until it is soaked, cover the bowl, and refrigerate for several hours. When removing from the fridge, prepare charcoal for grilling or turn on the electric grill in the oven, remove the meat pieces from the marinade, add some salt and pepper, and grill them. For the sauce, blend onions, mint, pepper, oil, and lemon juice, then add yogurt with salt and black pepper until the ingredients are well mixed, and leave the sauce in the fridge for several hours. Serve alongside the meat dish or arrange the meat pieces in the plate as desired and add the sauce.