Product Name : FROZEN LAMB CHOPS

Product Price :

Product Details :

FROZEN LAMB CHOPS 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

PACKING:

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