|
Description: The bone-in
7-rib rack removed between the 1-rib shortloin and 5-rib forequarter
split exactly down centre of backbone. Flap cut 75 mm from the eye
muscle.
Variations: 8-ribs. Chine and Feather bones removed.
Weight: 750 - 1000
g |
| Rack
of Lamb |
|
| |
|
 |
Description: Carefully seam boned to yield
completely boneless leg with chump-on and shank-off.
Variations: Rolled, netted, flat (bulk) or layer packed. Chump-off.
Weight: 1.5 - 2.0 Kg |
| Boneless
Leg |
|
| |
|
 |
Description: Full-length boneless tenderloin
cleaned of all fat, laid flat to avoid bunching and presented in a
convenient pack.
Variations: Weight ranging. Layer Packed.
Weight: 75 - 100 g |
| Tenderloin
of Lamb |
|
| |
|
 |
Description: This oven-ready leg prepared
by removal of aitch (hip) bone and shank to render a femur-bone only
chump-on joint.
Weight: 1.25 - 1.75 Kg
|
| Carvery
Leg |
|
| |
|
 |
Description: The bone-in, chump-off leg
removed at right-angles to the backbone, then knuckle-tip cut off to
leave the standard 'CKT' Leg.
Variations: Aitch-bone out.
Weight: 1.5 - 2.2 Kg |
| CKT
Leg |
|
| |
|
 |
Description: Presented 4 pieces per vacuum
package. The fully boneless loin eye muscle completely defatted and
trimmed to silver skin.
Weight: 150 - 200 g
|
| Backstrap Fillet |
|
