CARCASS GRADE

A lamb carcass is an entire unsplit dressed carcass from the grade specified and includes all parts of the body, skeletal structure extending to and including hock joint.

Carcasses are packed in a polythene liner and stockinette bag.

LAMB LEG

The leg is removed by a straight cut on a line passing through the 6th lumbar vertebra to a point just clear of the pin bone. The knuckle tip, tail, flank and precural gland are removed.

The leg is individually vacuum packed with 10 legs per case.

SHORT CUT LAMB LEG

The Sirloin is removed at a point 30 mm (1¼ inch) below the round of the aitch bone, leaving a short cut or three-quarter leg.

14 short-cut legs are packed per case.

The short cut leg is individually vacuum packed.

BONELESS LEG
BUTTERFLIED

The pelvic, back and femur bones are removed in such a manner as to leave a smooth surface. The leg is then shaped, vacuum packed and frozen.

12 Butterflied Legs are packed per case.

BONELESS LAMB LEG

The shank, aitch, back, and femur bones are removed from a whole leg in such a manner that it will be in one piece. The leg is then shaped, jet netted and individually vacuum packed.

8 boneless legs (for HRI - 100% useable/ease of carving) are packed per case.

LOIN OF LAMB

The loin is separated from the rack by cutting through the 6th lumbar vertebra. The flap is then removed 76 mm (3 inches) from the eye muscle. This produces an oblong one rib loin.

Each loin is individually wrapped in shrink film.

32 loins are packed per case.

LAMB LOIN CHOPS

Loin chops are cut 25 mm (1 inch) thick (thickness of chop can vary to buyer's specification) and the flap is removed 25 mm (1 inch) from the eye muscle. Four loin chops are packed together in a a vacuum package.

24 packs of four chops per case.

[SET WEIGHT LOIN CHOPS (Code: 41035) ARE NOW AVAILABLE. Four loin chops weighing 350 grams per barcoded package.]

LAMB LOIN CHOPS
FOODSERVICE PACK

Loin chops are cut 25 mm (1 inch) thick and the flap is removed 25 mm (1 inch) from the eye muscle. (Thickness of chop may vary to buyer's specifications.)

BONELESS LOIN
OF LAMB

The eye of the loin is removed in one piece and trimmed.

FOUR BONELESS loins are packed in a vacuum package.

18 packs Per Carton.

TENDERLOIN
OF LAMB

The tenderloin is removed in one piece and trimmed.

EIGHT TENDERLOINS are packed in a vacuum package.

20 Packs Per Carton.

RACK OF
LAMB

Seven rib rack, cut 76 mm (3 inches from the eye.

The Rack is individually wrapped in shrink film.

28 to 30 Racks are packed per case.

FRENCHED RACK

Prepared from Standard 8 Rib Racks, cut 75 mm (3 inches) from the eye of the meat.

Blade, chine and feather bones completely removed. Rib ends are completely free of meat and bone to within 37 mm of eye of meat.

The Frenched Racks are vacuum packed with 2 racks per bag.

Additional weight ranges are available.

RACK OF LAMB —
CHINE OFF

Identical to Rack of Lamb (Code: 30000) with the exception of removal of chine bone beyond the outer edge of the eye muscle.

The rack is wrapped individually in shrink film and packed 36 racks per case.

SHOULDER OF LAMB

Shank and neck pieces are removed, leaving a 4 to 5 rib square cut shoulder.

The shoulders are individually wrapped in shrink film and packed 12 to a case.

LAMB SHOULDER CHOPS

Shoulder chops are cut 18 mm (¾ inch) thick. Round-bone and blade bone chops are packed separately from each other.

Four shoulder chops are packed together two-up in a vacuum pack.

Each case contains 16 packages. Approximately 12 packs of blade chops and 4 packs of round-bone chops.

Shoulder chops are also available in 5 kg (11 lb) bulk packs for the institutional trade.

[SET WEIGHT SHOULDER CHOPS (Code: 20635) ARE NOW AVAILABLE. Four shoulder chops weighing 675 grams per barcoded package.]

BONELESS LAMB SHOULDER

Fully boned whole shoulder.

Shaped, jet netted and individually vacuum packed.

8 boneless shoulders per case.

Also comes Bulk packed — solid pack in polythene lined staple-free cartons with 27.2 kg (60 lb) per box.

Approximately 85% VIS lean.

BONELESS SQUARE
CUT SHOULDER

Fully boned square cut shoulder shaped back into natural position and vacuum packed.

16 Boneless Square Cut Shoulders per case.

LAMB SHANKS

The shank is removed from the shoulder approximately 31 mm (1½ inches) above the elbow.

Shanks are layer packed in a polythene lined carton, catch weight.

GROUND LAMB

Approximately 80% chemical lean.

14 packages per carton.

Now also available lean ground lamb, approximately 85% chemical lean.

DICED LAMB

Diced lamb is derived from 80% chemical lean boneless shoulders.

Product is cut into approximately 25 mm (1 inch) cubes.

GOAT
CARCASS

Goat carcasses are available year round.

Carcasses are packed in a polythene stockinette bag.

Weight Range: various sizes available.

STEWING
GOAT

Goat carcass cut end to end on approximately 50 mm (2 inch) cubes.

12 vacuum packed bags per master case.

DENVER LEG

Denuded, desinewed leg portions of Cervena® venison.

1 leg set per vacuum pack, 4 pieces per carton (1 leg set).

SHORTLOIN

Fully denuded Cervena® venison.

2 pieces per vacuum pack, 8/6 pieces per carton.

FRENCHED RACKS

Cervena® venison, 1 piece per vacuum pack, 5/4/4 pieces per carton.

TENDERLOIN

2 pieces of of Cervena® venison per vacuum pack, 10/8 piece per carton.

STRIPLOIN

of Cervena® venison, side muscle removed, trimmed.

1 piece per vacuum pack, 8/6 pieces per carton.

BONE-IN SADDLE

1 piece of of Cervena® venison per vacuum pack, 3/2 pieces per carton.