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A Premium Lamb cut range, processed from specially selected Lambs and Hand Crafted to the finest export standards and highest discerning consumer expectations.

Legs – Easi Carve (ABO C/on) – 1 per VP
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.
Rumps – Traditional (Fat cap on) – 4 per VP
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

Legs – Butterflied (Boneless) – 1 per VP
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

Loin Noisette (String tied fat cap on) – 1 per VP
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: 933933
Units Per Carton: 14
Approx Carton Weight (kg): 20.70
SAP Article Code: 5080742

Legs – Champagne Style (Semi Boneless) 1 per VP
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

French Rack – 8 Rib (75mm/35mm) – 2 per VP
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.
Hind Shanks (2 per VP) or Fore Shanks (3 per VP)
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 (Fillets) – 6 per VP
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

Loin Chops (T Bone) – 6 per VP
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 – 2 per VP
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.
Shoulders – Boneless Rolled & String Tied – 1 per VP
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

Premium Lean Diced Shoulder – 500grm or 2kg per VP
Taken from boneless lamb shoulder cuts and diced into an even cube size. Target of 80 – 85VL after cubing.
Shoulders – Standing Rib Roast – 1 per VP
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

Premium Lean Mince – 500grm per VP
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.
String Tied Boneless Lamb Belly – 1 per VP
Belly is removed from carcass, all bones are removed, squared off and rolled. Any extraneous material and visible defects removed and string tied.
Premium Lean Diced Leg – 500grm or 2kg per VP
Taken from boneless lamb leg cuts and diced into an even cube size. Target of 95VL after cubing.
String Tied Neck Fillet Cap On (200-250g WR) – 3 per VP
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: 977913
Units Per Carton: 10
Approx Carton Weight (kg): 11.00
SAP Article Code: 5267799

Spare Rib Plate – 2 per VP
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.
Stir Fry – 500gm or 1kg per VP
Taken from boneless lamb leg cuts and sliced into an even lengths. Target of 95VL after slicing.
Leg Steak – 4 Per VP
Derived from a tunnel bone leg. The leg is sliced across the grain from the topside to a thickness of 5mm
Shoulder – Boneless Rolled & Netted – 1 per VP
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

Shoulder Chops – 4 per VP
Produced from a square cut shoulder specification. Shoulder is cut into 25mm chops.

Product Code: 902933
Units Per Carton: 9
Approx Carton Weight (kg): 20.00
SAP Article Code: 5218814

Shoulder – Boneless Flatpack– 4 per VP
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.
Spare Ribs
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

Legs – Tunnel Bone Chump Off 1 per VP
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

French Rack – 8 Rib (60mm/00mm) –1 or 2 per VP
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

Legs – Tunnel Bone Chump On 1 per VP
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

Boneless Loins (Backstraps) – 4 per VP
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

Legs – Boneless Rolled & Netted VP 1 per VP
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.
Legs – Topside (Mini Roast) 1 per VP
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

Neck Slices 4 per VP
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

Foodservice Mince- 1kg per VP
Taken from a boneless grade leg with fat not to exceed 8mm and minced to 85%VL.
Cap off Rump (Denuded) 4 per VP
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

Foodservice Diced Leg – 1kg or 2kg VP
Taken from boneless lamb leg cuts and diced into an even cube size.
Foreloin Roast
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.

SAP Article Code: 5267793
Product Code: 905133
Units Per Carton: 10
Approx Carton Weight (kg): 9.90

Cap on Loin Fillet – 4 per VP
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: 912933
Units Per Carton: 12
Approx Carton Weight (kg): 20.00
SAP Article Code: 5236146

Neck Fillet – 6 per VP
Produced in conjuction with a boneless shoulder, the boneless neck fillet is speratated cleanly from the shoulder to avoid any knife scores.