PRODUCTS
BROWSE OUR PRODUCT OFFERING
A Premium Lamb cut range, processed from specially selected Lambs and Hand Crafted to the finest export standards and highest discerning consumer expectations.
The short cut leg is produced by removing the primal leg from the carcass with the aitch bone removed. The sirloin is removed with a square cut. The aitchbone is removed leaving a smooth surface.
Product Code: 932933
Units Per Carton: 9
Approx Carton Weight (kg): 20.70
SAP Article Code: n/a
Leaving the fat cap on, the Rump is trimmed at edges to form a “D” shape, and all visible defects are removed.
Product Code: 941973
Units Per Carton: 14
Approx Carton Weight (kg): 14.88
SAP Article Code: 5088969
Butterfly leg is derived from a short cut leg with the femur bone removed
Product Code: 933943
Units Per Carton: 18
Approx Carton Weight (kg): 19.70
SAP Article Code: 5236280
Cut from the Loin and retaining a 75mm tail, the boneless tenderloin and boneless loin are rolled within the tail and string-tied.
Product Code: 991834
Units Per Carton: 20
Approx Carton Weight (kg): 11.75
SAP Article Code: 5267794
The Aitch bone, Femur bone, topside and finally the chump are removed from the leg. Any excess fat around the cut surfaces are tidied and trimmed. Twine is used to tie the boneless portion of the leg above the shank to reform the leg.
Product Code: 935933
Units Per Carton: 10
Approx Carton Weight (kg): 15.50
SAP Article Code: 5267773
Removed from the mid section of the carcass and chine bone removed from the rack, the fat cap is removed. Meat is frenched between rib fingers to 35mm from the top of the rib.
Product Code: 924933
Units Per Carton: 10
Approx Carton Weight (kg): 11.00
SAP Article Code: n/a
This bone in centre cut shank, consists of either the hind shank or shoulder shank of the carcass, removed from the leg at the knuckle joint.
Hind Shanks
Product Code: 946933
Units Per Carton: 22
Approx Carton Weight (kg): 19.25
SAP Article Code: 5080741
Fore Shanks
Product Code: 945933
Units Per Carton: 18
Approx Carton Weight (kg): 18.00
SAP Article Code: 5080745
Tenderloins are removed by running the knife from the tip inside the aitchbone and flush along both sides of the backbone to the end of the Tenderloin. Any fat and sinew are removed.
Product Code: 918933
Units Per Carton: 24
Approx Carton Weight (kg): 12.70
SAP Article Code: 5236160
Produced from the loins, each chop is cut consistently to size through each vertebrae.
Product Code: 919943
Units Per Carton: 24
Approx Carton Weight (kg): 16.20
SAP Article Code: 5267796
Shoulder rack is prepared from a forequarter leaving the underlying muscles attached to the ribs. Rib length cut to 90mm from the tip of the eye muscle.
Product Code: 901133
Units Per Carton: 20
Approx Carton Weight (kg): 16.5
SAP Article Code: n/a
Produced from a boneless square, all glands are scooped out to keep shoulder square. Top of shoulder trimmed off and neck fillet remains in and string tied.
Product Code: 995133
Units Per Carton: 10
Approx Carton Weight (kg): 11.63
SAP Article Code: 5236157
Taken from boneless lamb shoulder cuts and diced into an even cube size. Target of 80 – 85VL after cubing.
Cut from the shoulder, paddy wack and blade removed, with 4 ribs French and then tied between each rib to make a neat roast. Any extraneous material and visible defects removed. Bevel fat depth to 5mm.
Product Code: 905933
Units Per Carton: 13
Approx Carton Weight (kg): 15.75
SAP Article Code: 5267798
Taken from a boneless grade leg with fat not to exceed 8mm and minced to 95%VL. Mince is made from whole muscle cuts only and does not include any trimmings.
Product Code: 988663
Units Per Carton: 25
Approx Carton Weight (kg): 12.5
SAP Article Code: n/a
Belly is removed from carcass, all bones are removed, squared off and rolled. Any extraneous material and visible defects removed and string tied.
Product Code: 966933
Units Per Carton: 18
Approx Carton Weight (kg): 8.74
SAP Article Code: n/a
Taken from boneless lamb leg cuts and diced into an even cube size. Target of 95VL after cubing.
Produced using boneless neck fillets topped and tailed, and wrapped in the fat caps produced from a french rack. String tied and cut into 2 or 3 even portions.
Product Code: 077913
Units Per Carton: 40
Approx Carton Weight (kg): 11.00
SAP Article Code: n/a
Produced from a whole flap, by separating the rib plate from the remainder of the flap and straight cut between the 12th and 13th rib.
Product Code: 962933
Units Per Carton: 12
Approx Carton Weight (kg): 9.00
SAP Article Code: n/a
Taken from boneless lamb leg cuts and sliced into an even lengths. Target of 95VL after slicing.
Derived from a tunnel bone leg. The leg is sliced across the grain from the topside to a thickness of 5mm
Product Code: 990943
Units Per Carton: 24
Approx Carton Weight (kg): 11.54
SAP Article Code: n/a
Produced from a 4 rib Forequarter. Neck is removed & the shank and breast are then removed through the humorous bone 30mm from the elbow. Blade bone & paddywhack are removed then shoulder is netted.
Product Code: 903933
Units Per Carton: 20
Approx Carton Weight (kg): 20.00
SAP Article Code: 5080740
Produced from a square cut shoulder specification. Shoulder is cut into 25mm chops.
Product Code: 993943
Units Per Carton: 20
Approx Carton Weight (kg): 14.49
SAP Article Code: 5218814
Produced from a 4 rib Forequarter. Neck is removed & the shank and breast are then removed through the humorous bone 30mm from the elbow. Blade bone & paddywhack are removed.
Product Code: 909933
Units Per Carton: 10
Approx Carton Weight (kg): 15.47
SAP Article Code: 5267797
Produced from a flap, the rib section is cut out of the flap. The ribs are trimmed to length and then cut into individual cutlets ensuring an even coverage of fat
Product Code: 962133
Units Per Carton: 18
Approx Carton Weight (kg): 11.25
SAP Article Code: 5267795
Produced from the Aitchbone Out Leg, Chump is removed 10mm from the ball joint. Shank and femur bone are removed along with the popliteal gland. Leg is trimmed of excess fat.
Product Code: 939933
Units Per Carton: 15
Approx Carton Weight (kg): 21.62
SAP Article Code: 5236145
Removed from the mid section of the carcass and chine bone removed from the rack, the fat cap is removed. Meat is frenched between the rib fingers to the eye of the meat.
Product Code: 921933
Units Per Carton: 16
Approx Carton Weight (kg): 10.60
SAP Article Code: 5088529
Produced from the Aitchbone Out Leg, Chump is left on. Shank and heel meet are removed. The femur bone is removed along with the popliteal gland. Leg is trimmed of excess fat.
Product Code: 938933
Units Per Carton: 12
Approx Carton Weight (kg): 21.40
SAP Article Code: 5088671
Taken from the mid-section the 1 Rib Loin is boned with the eye muscle removed in one complete piece. All silverskin, fat and sinew are removed.
Product Code: 914973
Units Per Carton: 14
Approx Carton Weight (kg): 12.68
SAP Article Code: 5236149
Produced from the Aitchbone Out Leg, Chump is left on. Shank and heel meet are removed. The femur bone is removed along with the popliteal gland. Leg is trimmed of excess fat and then netted.
Product Code: 936933
Units Per Carton: 13
Approx Carton Weight (kg): 20.97
SAP Article Code: n/a
Produced from a small butterfly leg in natural fall by removing the topside muscle along the seam in one piece.
Product Code: 948933
Units Per Carton: 30
Approx Carton Weight (kg): 15.70
SAP Article Code: 5236159
Produced from a shoulder by making 25mm slices to the protruding neck line until flush with the line of the back. Atlas tip is removed.
Product Code: 975963
Units Per Carton: 25
Approx Carton Weight (kg): 19.00
SAP Article Code: 5207643
Taken from a boneless grade leg with fat not to exceed 8mm and minced to 85%VL.
Main muscle is removed from the leg through the natural seams. Fat cap and any other defects are removed.
Product Code: 942933
Units Per Carton: 30
Approx Carton Weight (kg): 12.60
SAP Article Code: 5080743
Taken from boneless lamb leg cuts and diced into an even cube size.
Product Code: 987933
Units Per Carton: 10
Approx Carton Weight (kg): 20.00
SAP Article Code: n/a
Produced from a boneless shoulder, all glands are scooped out to keep shoulder square. Top of Shoulder trimmed off and neck fillet and scrag removed before being string tied.
Product Code: 905133
Units Per Carton: 10
Approx Carton Weight (kg): 9.90
SAP Article Code: 5267793
Taken from the mid-section the 1 Rib Loin is boned with the eye muscle removed in one complete piece leaving the fat cap on.
Product Code: 910230
Units Per Carton: 10
Approx Carton Weight (kg): 13.00
SAP Article Code: n/a
Produced in conjuction with a boneless shoulder, the boneless neck fillet is speratated cleanly from the shoulder to avoid any knife scores.
Product Code: 977963
Units Per Carton: 14
Approx Carton Weight (kg): 15.07
SAP Article Code: n/a