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Lamb carcass P

Lamb carcass P

  • GR Σφάγιο P
  • EN Carcass P
  • DE Karkasse P
  • FR Carcasse P
  • IT  Carcassa P
  • ES Carcasa P
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Lamb carcass R

Lamb carcass R

  • GR Σφάγιο R
  • EN Carcass R
  • DE Karkasse R
  • FR Carcasse R
  • IT  Carcassa R
  • ES Carcasa R
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Lamb carcass S

Lamb carcass S

  • GR Σφάγιο S
  • EN Carcass S
  • DE Karkasse S
  • FR Carcasse S
  • IT  Carcassa S
  • ES Carcasa S
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Lamb carcass U

Lamb carcass U

  • GR Σφάγιο U
  • EN Carcass U
  • DE Karkasse U
  • FR Carcasse U
  • IT  Carcassa U
  • ES Carcasa U
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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

Lamb feet skinned and frozen.

The feet are separated from the carcass, then cleaned in hot water in washing and skinning maschine. Once clean and skinned, the product is packed and frozen.
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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 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