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Frozen Lamb Carcass Without Tail
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Lamb casings
Lamb casings.
Casings are cleaned and knotted. Three casings/ knot. Product is then bagged.
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Lamb casings block frozen
Lamb casings.
Casings are cleaned and knotted. Three casings/knot. Product is then bagged and frozen in block.
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Lamb caul fat
Lamb caul fat.
Every membrane is cleaned and chilled, then bagged.
Five membranes/bag.
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Lamb cutlet end
Lamb cutlet end
- GR Παϊδάκια δεύτερα
- EN Cutlet end
- DE Kotelettstück
- FR Premières côtes
- IT Costoletta
- ES Chuleta
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Lamb feet block frozen
Lamb feet skinned and frozen in block.
The feet are separated from the carcass. The feet are cleaned in hot water in the washing and skinning maschine, then packed and frozen.
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Lamb Flaps
Flaps
No. per carton: Bulk Packed
Carton weight: approx. 20kg
The flaps are the residual portion of the ribs and belly left after the loin or saddle has been removed from the rib cage. 
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Lamb forequarter – Breast Off
Lamb forequarter
- GR Μπούτι
- EN Forequarter
- DE Vorderviertel mit rücken
- FR Basse
- IT Busto con carré
- ES Delantero con lomo
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Lamb forequarter flank-on
Lamb forequarter flank-on
- GR Εμπρόσθιο τσατάλι με λάπα
- EN Forequarter flank-on
- DE Vorderviertel mit lappen
- FR BAsse avec flanchet
- IT Buston con pancia
- ES Delanntero doble con falda
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Lamb head (Without eyes, without tongue and skinned)
Lamb head (Without eyes, without tongue and skinned)
- GR Κεφάλι (Χωρίς μάτια, χωρίς γλώσσα ,γδαρμένο)
- EN Head (Without eyes, without tongue and skinned)
- DE Kopf (ohne augen, ohne zunge, enthäutet)
- FR Tête (sans yeux, sans langue, sans peau)
- IT Testa (senza occhi, senza lingua, senza pelle)
- ES Cabeza (sin ojos, sin lengua, sin piel)
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Lamb heads
Lamb heads skinned.
Each head is cleaned and skinned, then individually bagged and frozen.
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