Close
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
Close
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)
Close
Lamb heads
Lamb heads skinned.
Each head is cleaned and skinned, then individually bagged and frozen.
Close
Close
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.
Close
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
Close
Close
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.
Close
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
Close
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. 
Close
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.
