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halal mutton half shoulder blade
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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 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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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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