LAMB PRODUCTS

LAMB CUTS

LAMB BREAST AND FLAP

Lamb Breast and Flap

The breast is generated from anterior portion of the carcas after the removal of the shoulder, rack and foreshank . This  cut consist of ribs, sternum, associated muscles and surface fat.

LAMB FORESHANK

Lamb Foreshank

The lamb foreshank is generated from the anterior of the carcass after the removal of the square-cut shoulder, rack and the breast.

LAMB LEG

Lamb Leg

Lamb leg chump on is generated from the lamb leg and by removal of the aitch bone. The flank and surrounding fat are also removed.

LAMB NECK

Lamb Neck

Lamb Neck slices are generated from the neck that has been divided into individual portions.

LAMB RACK

Lamb Rack

Lamb rack is generated from the rack. The chine bones and feather bones are removed.The blade bone, associated cartilage and fell membrane and removed.

LAMB RACK FRENCH

Lamb Rack French Cut

The lamb rack French is generated from the roast ready rack. This cut will have the blade bone, feather bones, exterior fat cover, backstrap and the cap muscles that lie above the blade bone removed. In addition, the rib bones will have the intercostal meat of the ventral side of the cut removed exposing the rib bones.

LAMB SHOULDER SQUARE

Lamb Shoulder Square Cut

The square-cut shoulder is generated from the anterior portion of the carcass after the removal of the rack, brisket portion of the breast, and the neck.

LAMB SHOULDER SQUARE BONELESS

Lamb Shoulder Square Cut Boneless

The square-cut, boneless shoulder is generated from the square-cut shoulder.All bones, cartilage, backtrap,fell,lymph glands and heart fat removed.

LAMB LEG BONELESS NETTED

Lamb Leg Boneless Netted

Prepared from a boneless leg, chump-on by the removal of bones, cartilage, tendons and lymph nodes.

IMAGE GALLERY