Frozen Lamb

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Description

SPECIFICATION

 

SILVERSKINS

 

Specification:Boneless silverskin removed from boneless loins

 

SADDLE BONE

 

Specification:Saddle bone, remaining after removal of boneless loins

 

LEG STEAK

 

Specification:Bone-in leg steak, 17mm thick (+/-) 1 mm, cut from frozen bone-in leg.

 

BONELESS TOPSIDE

 

Specification:Boneless Topside leg muscle seam boned, denuded.

 

BONELESS SILVERSIDE

 

Specification:Boneless Silverside leg muscle seam boned, denuded.

 

BONELESS FLAT AND EYEROUND

 

Specification:Boneless Flat and Eyeround leg muscle seam boned, denuded.

 

BONELESS KNUCKLE

 

Specification:Boneless Knuckle leg muscle seam boned, denuded.

 

BONELESS CHUMP CAP ON

 

Specification:Boneless Chump cap on, fat beveled to max 5mm

 

BONELESS CHUMP CAP OFF

 

Specification:Boneless Chump cap off, denuded.

 

ABO (AITCH BONE OUT) LEG CHUMP OFF

 

Specification:Bone-in leg, chump off, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat.

 

ABO (AITCH BONE OUT) LEG CHUMP ON

 

Specification:Bone-in leg, chump on, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat.

 

FBO (FEMUR BONE ONLY) LEG CHUMP ON

 

Specification:Bone-in leg, chump on, aitch bone out, shank removed by knife cut through stifle joint.

 

FBO (FEMUR BONE ONLY) LEG CHUMP OFF

 

Specification:Bone-in leg, chump off, aitch bone out, shank removed by knife cut through stifle joint.

 

BONELESS LEG CHUMP OFF, SHANK OFF

 

Specification:Tunnel boned boneless leg, chump off, shank off.

 

BONELESS LEG CHUMP ON, SHANK OFF

 

Specification:Tunnel boned boneless leg, chump on, shank off.

 

CKT LEG

 

Specification:Bone-in leg, chump, knuckle tip and tail off.

 

LONG LEG

 

Specification:Bone-in leg, shank on, chump on, aitch bone in-situ, knuckle tip and tail off.

 

FRENCHED RACK 8 RIB

 

Specification:Bone-in 8 rib frenched rack, chine and feather bone removed, cap off, flap removed 75mm from loin eye with rib ends frenched back 40mm.

 

FRENCHED RACK 4 RIB

 

Specification:Bone-in 4 rib frenched rack, chine and feather bone removed, cap off, flap removed 75mm from loin eye with rib ends frenched back 40mm.

 

BONELESS LOIN

 

Specification:Boneless 1 rib loin, silverskin off

 

DENUDED FRENCHED RACK 8 RIB

 

Specification:Bone-in 8 rib denuded frenched rack, chine and feather bone removed, cap and all external fat covering removed, flap removed 50mm from loin eye with rib ends frenched back to loin eye.

 

1 RIB BONE-IN LOIN OMM

 

Specification: Bone-in 1 rib loin, chump off with flap removed in straight line parallel with backbone and flap removed adjacent to loin eye.

 

1 RIB BONE-IN FLAP WRAPPED LOIN

 

Specification:Bone-in 1 rib loin, 13th rib removed, chump off with flap folded around and trimmed to sit level and parallel to back bone.

 

BONE IN 13 RIB LOIN, CHUMP OFF 75MM

 

Specification:Bone-in 13 rib, long loin, chump off, flap removed 75mm from loin eye and parallel to back bone.

 

BONE ON 8 RIB SADDLE 0MM

 

Specification:Bone-in 8 rib saddle, chump off, with flap removed parallel with backbone and adjacent to loin eye.

 

BONE IN 1 RIB SADDLE 75MM

 

Specification:Bone-in 1 rib saddle, with flap folded around and trimmed to 75mm from loin eye to sit level and parallel to back bone.

 

TENDERLOINS

 

Specification:Boneless tenderloins, side muscle removed.

 

CFO RACK 8 RIB

 

Specification:Bone-in Lamb Rack, chine and feather bones removed, flap removed 75mm from loin eye.

 

LAMB STANDARD RACK 8 RIB

 

Specification:Bone-in standard lamb rack, with flap removed parallel with backbone and 75mm from loin eye.

 

LAMB STANDARD RACK 8 RIB, SCAPULAR BONE OUT

 

Specification:Bone-in standard lamb rack, with scapular bone removed and flap removed parallel with backbone and 75mm from loin eye.

 

SQUARE CUT SHOULDER FLEECED, NECK FILLET IN SITU

 

Specification:Bone-in 4 or 5 rib square cut shoulder, neck-fillet in-situ, rib cage removed, shank off, neck off.

 

SQUARE CUT SHOULDER FLEECED, NECK FILLET REMOVED

 

Specification:Bone-in 4 or 5 rib square cut shoulder, ribcage and neck fillet removed, shank off, neck off.

 

BRT (BONED ROLLED TUBED) SHOULDER

 

Specification:Boneless lamb shoulders pressure formed into a tube with sealed ends

 

OYSTER CUT SHOULDER SHANK ON

 

Specification:Bone-in oyster cut shoulder, shank on, rib cage removed.

 

OYSTER CUT SHOULDER SHANK OFF

 

Specification:Bone-in oyster cut shoulder, shank off, rib cage removed.

 

OYSTER CUT SHOULDER BLADE OUT, SHANK ON

 

Specification:Oyster cut shoulder, blade bone removed, shank bone and shank meat in-situ.

 

SHOULDER RACK 4 RIB

 

Specification:Bone-in 4 rib, shoulder rack, chine and feather bone removed, cap off, paddywack removed, flap removed 100mm from loin eye with rib ends frenched back 40mm.

 

BRN (BONED ROLLED NETTED) SHOULDER

 

Specification:Boneless rolled and netted shoulder, shank off.

 

SQUARE CUT SHOULDER

 

Specification:Bone-in 4 or 5 rib square cut shoulder, shank off, neck off, spinal cord removed.

 

SHOULDER PORTIONS

 

Specification:Bone-in lamb pieces, cut from oyster shoulder into 3 equal portions.

 

FOREQUARTER BREAST TIP ON

 

Specification:Bone-in 4 or 5 rib lamb forequarter, shank, neck and breast on.

 

FOREQUARTER BREAST TIP OFF

 

Specification:Bone-in 4 or 5 rib lamb forequarter, shank on, neck on and breast tip removed.

 

Delivery Temp:

 

Maximum 5°C chilled Maximum -15°C frozen

 

Condition: Fresh or Frozen as ordered

 

Available packing:

10Kg LDPE poly bags in 20Kg Strong Cartoon box with 4 straps outside.

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