LOIN OF LAMB
The loin is separated from the rack by cutting through the 6th lumbar vertebra. The flap is then removed 75mm (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 25mm (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 25mm (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.