Kambing golek
A whole lamb or goat roasted on the spit for weddings and company events. Book early so we can reserve the right carcass size.
Daging kambing & bebiri · Fresh cuts
Halal lamb and mutton supplier for the Klang Valley
Daging Segar is a halal lamb and mutton supplier for restaurants, caterers, sate stalls and families in Kuala Lumpur and Selangor. We supply lamb (bebiri) and mutton (kambing) from Australia, New Zealand and local farms, cut to order and delivered chilled or frozen.
Halal-certified slaughterAustralia · NZ · localWhole carcass on request
Looking for a halal lamb and mutton supplier who can handle both a weekly restaurant order and a whole goat for a kenduri? We cut leg, shoulder, rack, loin, breast and shanks to your spec, and supply whole carcasses for kambing golek when you book ahead.
In Malaysia most people say kambing for any sheep or goat meat, but the two are not the same. Lamb (daging bebiri) comes from young sheep and is mild and tender. Mutton or goat (daging kambing) has a stronger flavour and firmer bite that stands up to curry, kurma and long braising. We label every pack clearly, so you get the meat your recipe was written for.
Our butchers start at 5:30 am. Each pack is vacuum sealed and labelled with cut, weight, batch and pack date. Choose chilled lamb at 0–4 °C for use within 3–5 days, or frozen at −18 °C if you buy in bulk for the week or for a big event.
Specifications
Lamb and mutton cuts we supply
Malay and English names, how each cut leaves our cold room, and what it cooks best.
| Cut | We supply | Chilled / frozen | Best for |
|---|---|---|---|
| Kaki · Leg | Whole bone-in, boneless butterflied, cubes | Chilled or frozen | Sate kambing, kebab, roast, kambing bakar |
| Bahu · Shoulder | Whole bone-in, boneless rolled, strips | Chilled or frozen | Kambing golek, shawarma, nasi mandi, biryani |
| Rusuk · Rack | Frenched rack, cutlets | Chilled, vacuum packed | Lamb chops, grill, restaurant mains |
| Pinggang · Loin | Loin chops, boneless loin | Chilled | Chops, premium sate kambing, grill |
| Leher · Neck | Bone-in chops | Chilled or frozen | Kurma, curry kambing, stews |
| Dada · Breast & ribs | Bone-in strips | Frozen | Sup kambing, BBQ ribs |
| Betis · Shank | Whole shanks, 350–450 g each | Frozen | Lamb shank kuzi, sup, braise |
| Karkas penuh · Whole carcass | Whole, or split into halves or quarters | Chilled, booked ahead | Kambing golek, kenduri, aqiqah catering |
What to cook
What our lamb customers cook
Sate kambing
Leg and shoulder cubes at about 12 g per stick, with a little fat left on so the meat stays juicy over charcoal.
Kurma & curry kambing
Neck and bone-in shoulder give body to the gravy. Mutton holds up better than lamb in long cooking.
Nasi mandi & nasi arab
Bone-in shoulder and leg pieces, slow cooked until the meat falls off the bone.
Lamb chops
Frenched racks and loin chops, portioned so every plate looks and costs the same.
Lamb shank kuzi
Whole shanks of 350–450 g each, a restaurant favourite that braises well and holds on the plate.
Daging Segar
Lamb or mutton? And how to order kambing golek
Pick the meat that suits the dish, then book whole carcasses ahead for your event.
| Lamb (daging bebiri) | Mutton / goat (daging kambing) | |
|---|---|---|
| Flavour | Mild, slightly sweet | Stronger, gamey |
| Texture | Tender, finer grain | Firmer, needs longer cooking |
| Fat | More fat cover | Leaner |
| Best for | Chops, grill, roast, shawarma, kambing golek | Curry, kurma, sup kambing, long braises |
| Main sources | Australia, New Zealand | Australia, local farms |
Ordering a whole carcass for kambing golek
- WhatsApp us your event date, number of guests and delivery area.
- We suggest a carcass size and whether you need lamb or goat.
- Confirm the order and choose whole, halves or quarters, with or without the head.
- We prepare it in our cold room and deliver chilled on the morning of your event, or the day before.
Book as early as you can before Hari Raya, weddings and the school holidays, when whole carcasses are in high demand.
Halal & cold chain
Halal lamb, kept cold all the way
All our lamb and mutton comes from halal-certified slaughter, and cutting, processing and packing stay halal from start to finish. Certificates are shown to trade customers on request. Meat rests in our 0–4 °C cold room and is delivered in refrigerated trucks kept at 0–4 °C.
0–4 °C−18 °C5:30 am
Questions
Common questions
Where does your lamb come from?
Lamb and mutton come from Australia, New Zealand and local farms. Every pack is labelled with its source and whether it is lamb or goat.
How far ahead should I book a whole lamb for kambing golek?
Book as early as you can, and earlier still before Hari Raya and wedding season. Send us your date and guest count on WhatsApp and we will confirm availability.
Which cut is best for sate kambing?
Leg is the usual choice because it is lean and even. Some stalls mix in shoulder for extra juiciness. We can cube and marinate it for you.
Can I buy lamb shanks by the piece?
Shanks are sold frozen in packs, each shank weighing about 350–450 g. Trade orders start from 10 kg in total across your order.
Is your lamb chilled or frozen?
Both. Chilled lamb is kept at 0–4 °C and is best used within 3–5 days. Frozen lamb is blast frozen to −18 °C and keeps for months.
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Get this week's lamb prices
Tell us the cuts you need, or your event date for a whole carcass. We reply on WhatsApp with this week's prices and a delivery slot.