SHORT CUT LEG
Legs are removed by a straight cut at right angles to the backbone at a minimum of 30 mm (1.2 inches)
and a maximum of 35 mm (1.5 inches) from round of aitch bone. The knuckle tip is removed by a traverse
cut marginally below the apex of the tendon.
Product Code:
Average Weight Per Case:
Number of Cuts Per Case:
Case Size:
50515 10kg / 22lb 6 510x184x200mm
SHORT CUT LEG - AITCH BONE REMOVED (A.B.R.)
Just as it reads! A short cut leg with the aitch bone removed. Ideal for
retail presentation.
Product Code:
Average Weight Per Case:
Number of Cuts Per Case:
Case Size:
50516 10kg / 22lb 6 510x184x200mm
CENTRE CUT LEG
Leg is removed by a straight cut at right angles to the backbone, cutting through the
cushion between the first and second lumbar vertebrae. Tail and aitch bone removed so
as to leave a clean surface.
Product Code:
Average Weight Per Case:
Number of Cuts Per Case:
Case Size:
50511 14kg / 31.0lb 8 510x184x200mm
BONELESS NETTED 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 vaccum packed.
Product Code:
Average Weight Per Case:
Number of Cuts Per Case:
Case Size:
50520 13kg / 28.6lb 8 530x186x170mm
RETAIL CASE READY
Leg Roast
Leg Roast, Boneless
Leg Chops
Item
Code
Average Tray Weights
Trays Per Case
Case Dimensions
Leg Roast
93736
700g
6
530x230x230mm
Leg Roast, Boneless
93734
1.10kg
6
530x230x230mm
Leg Chops
93731
380g
12
530x230x230mm
*Call 416-231-LAMB today for more information on our line of Fresh products!
