19
Oct
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1 Rib lamb Loin – 75mm Chump On
No. per carton: approx. 22
Carton weight: approx. 23kg
The 1 rib loin, or shortloin, is prepared by splitting an 8 rib loin chump on between the 12th and 13th ribs creating the 1 rib loin and a lamb rack. Rib length - 75mm
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Frenched Rack – 50/0 Denuded
No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10kg
This cut is prepared from a rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The eye of the meat and the ribs are then cleaned of all meat and fat coverage.
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Frenched Rack – 75/25 – Seamed
No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10.5kg
This cut is prepared from a standard rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The fell is removed by following the natural seam above the eye of the meat. The ribs are cleaned of all meat and fat (frenched) to a distance 25mm from the eye of the meat.
Optional specifications:
- rib length
- length of frenching.
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Lamb best end 8 ribs
Lamb best end 8 ribs
- GR Παϊδάκια 8 πλευρών
- EN Best end 8 ribs
- DE Rücken 8 rippen
- FR Carré 8 côtes
- IT Carré a 8 costole
- ES Lomo 8 costillas
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Lamb Boneless Chumps – Cap On
No. per carton: approx. 12 x 4/VP
Carton weight: approx. 13kg
This cut is removed from a part-boned leg by a straight cut 5-10 mm below the round of the femur bone leaving the fat cap, or fell intact.
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Lamb Boneless Chumps – Denuded
No. per carton: approx. 20 x 4/VP
Carton weight: approx. 16kg
This cut is removed from a part-boned leg by a straight cut 5-10mm below the round of the femur bone leaving the fat cap, or fell intact. The cap is subsequently removed by hand, and any residual fat is fully trimmed leaving only the heart of the rump.
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Lamb Boneless Leg – Shank Off Chump Off
Boneless Leg - Shank Off Chump Off
No. per carton: approx. 10
Carton weight: approx. 13kg
This cut is prepared from the bone in leg. The femur bone is removed by the 'tunnel bone' technique so as to leave the boneless leg in its natural shape.
Optional specifications:
- Chump left intact
- Leg can be netted
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Lamb Boneless Loins – Silverskin Removed
No. per carton: approx. 18 x 4/VP
Carton weight: approx. 15.5kg
This cut is the eye of meat from the loin or shortloin. The gristle, excessive fat and silverskin are removed to leave only the loin muscle intact.
Optional specifications: Silverskin left intact
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Lamb breast flank on
Lamb breast flank on
- GR Στήθος με λάπα
- EN Breast flank on
- DE Brust mit lappen
- FR Poitrine avec flanchet
- IT Petto con pancia
- ES Pecho con falda
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Lamb carcass E
Lamb carcass E
- GR Σφάγιο Ε
- EN Carcass E
- DE Karkasse E
- FR Carcasse E
- IT Carcassa E
- ES Carcasa E
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Lamb carcass O
Lamb carcass O
- GR Σφάγιο O
- EN Carcass O
- DE Karkasse O
- FR Carcasse O
- IT Carcassa O
- ES Carcasa O
