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halal lamb half shoulder knuckle
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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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Lamb hearts block frozen
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 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 Leg Part Boned – Shank Off Chump Off
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 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
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
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.
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