PRODUCTS

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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.
Legs – Butterflied (Boneless) – 1 per VP
Butterfly leg is derived from a short cut leg with the femur bone removed
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.
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.
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.
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.
Loin Chops (T Bone) – 6 per VP
Produced from the loins, each chop is cut consistently to size through each vertebrae.
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 u0026amp; 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.
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.
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.
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 u0026amp; Netted – 1 per VP
Produced from a 4 rib Forequarter. Neck is removed u0026amp; the shank and breast are then removed through the humorous bone 30mm from the elbow. Blade bone u0026amp; paddywhack are removed then shoulder is netted.
Shoulder Chops – 4 per VP
Produced from a square cut shoulder specification. Shoulder is cut into 25mm chops.
Shoulder – Boneless Flatpack– 4 per VP
Produced from a 4 rib Forequarter. Neck is removed u0026amp; the shank and breast are then removed through the humorous bone 30mm from the elbow. Blade bone u0026amp; 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
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.
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.
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.
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.
Legs – Boneless Rolled u0026amp; 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.
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.
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.
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 remains in and string tied.
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.
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.