Frozen Lamb Foreleg Bone in Archives

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Frozen lamb hearts.

The hearts are separated from the plucks and the pericardiac fat is cut off, then the product is frozen naked in block.

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Lamb hinds and ends with fat and kidneys

LAMB

Lamb hinds and ends with fat and kidneys

GR Τσατάλι με ράχη, λίπος και νεφρά
EN Hinds and ends with fat and kidneys
DE Lammpistole mit fett und nieren
FR Pan double avec graisse et rognons
IT Sella con grasso e rognoni
ES Pistola con grasa y riñones

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Lamb kidneys

GR Νεφρά
EN Kidneys
DE Nieren
FR Rognons
IT Rognoni
ES Riñones

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Lamb leg

GR Μπούτι
EN Leg
DE Keule
FR Gigot
IT Coscetto
ES Pierna

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Lamb Leg Part Boned – Shank Off Chump Off

LAMB

No. per carton: approx. 8 Carton weight: approx. 13.5 kg

This cut is also known as an FBO or femur bone only leg, chump off. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The boneless chump and shank are subsequently removed.

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Lamb Leg Part Boned – Shank On Chump Off

LAMB

Lamb leg unsplit

GR Διπλό οπίσθιο τεταρτημόριο
EN Leg unsplit
DE Keule doppelt
FR Cullote
IT Coppia di cosciotto
ES Pierna doble

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Lamb Leg Part Boned – Shank On Chump On

LAMB

No. per carton: approx. 10 Carton weight: approx. 20kg

This cut is also known as an ABO or aitch bone removed leg chump on. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The knuckle tip is subsequently removed.

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Lamb Leg Steaks

LAMB

No. per carton: approx. 26 x 2/VP Carton weight: approx 10.5kg

The leg steaks are derived from a part boned chump off lamb leg. Slices are cut to a thickness of 20mm from the chump end through to the hindshank. Leg steaks are the cutlets which contain the circular femur bone.