PRODUCTS (LAMB)

Leg
Boneless
Prepared from a chump on or chump off, shank off femur bone leg by the removal of the femur bone using the tunnel boning method.

Leg
Taken from a bone-in side by a straight cut at right angles to the line of the back through the cushion between the 5th and 6th lumbar vertebrae .

Leg
Taken from a bone-in side by a straight cut at right angles to the line of the back approximately 30 mm below the round of the aitch bone.

Leg
Part Bond
Prepared from a short leg by the removal of the aitch bone and sacral vertebrae. The shank is removed by a straight cut through the stifle joint. aitch bone.

Leg
Part Bond
Prepared from a short leg by the removal of the aitch bone and sacral vertebrae. The shank is removed by a straight cut through the stifle joint. aitch bone.

Leg
Boneless
Prepared from a chump on or chump off, shank off femur bone leg by the removal of the femur bone using the tunnel boning method.

Leg
Derived from a long leg by the removal of the shank. The shank is removal by a straight cut through the stifle joint at right angles to the line of the back.

Hind Shank
Prepared from a bone-in leg by a straight cut through the stifle joint. The knuckle tip is removed.

Leg
Part Bond
Prepared from a long leg by the removal of the tail and aitch bones. The shank is removal by a straight cut through the stifle joint at right angles to the line of the back.

Leg
Part Bond
Prepared from a short leg by the removed of the tail and aitch bones. The shank is removal by a straight cut through the stifle joint at right angles to the line of the back.

Leg
Steaks
Prepared from the femur bone section of a leg. Steaks removed a right angles to the femur bone along the length of the shaft of the femur bone.

Leg
Taken from a bone-in side by a straight cut at right angles to the line of the back .approximately 30mm below the round of the aitch bone

Leg
Part Bond
Prepared from a short leg by the removal of the aitch bone and sacral vertebrae.

Leg
Boneless
Prepared from a long leg from which all bones are removed. The shank meat and flank are removed.The resultant boeless product may be rolld ,tied,netted or wrapped.

Leg
Derived from a short leg by the removal of the shank. The shank is removed by a straight cut through the stifle joint at right angles to the line of the back.

Leg
Boneless
Prepared from a long leg from which all bones are removed. The shank meat and flank may be removed according to specification. The resultant boneless product may be rolled, tied, netted or inserted in a polythene casing.

Leg
Part Boned
Prepared from a long leg by the removal of the aitch bone and sacral vertebrae.

Leg
Part Bond
Prepared from a long leg by the removal of the aitch bone and sacral vertebrae. The shank is removed by a straight cut through the stifle joint.

Tenderloin
The complete tenderloin is removed from a boneless side in one whole piece. The side muscle is generally removed.

Flap
Derived from a bone-in flap with all bones and cartilage removed.

Tenderloin
The buff off (short) tenderloin is taken from a 1-rib loin. The full length tenderloin is taken from a chump on loin or a boneless side. Side muscle is generally removed.

Flap
Derived as an offcut from a pistola,saddle or long loin.Consists of the abdominal wall tissues and rib ends is removed by a cut commencing below the precrural gland and continuing on a line parallel to the line of the back to a distance from the eye at the 6th rib.The distance from the eye of meat is determined by the spacification of the primal cut.

Short Loin
The eye of meat from a 1 rib loin.

Loin
Derived from an 8 rib chump off loin with the flap removed 25mm from the eye of meat.

Short Loin
Derived from an 8 rib chump off loin by a cut at right angles to the back between the 12th and 13th thoracic vertebrae leaving a 7 rib.

Saddle
Derived from an 8 rib saddle chump off (25mm) by a cut at right angles to the mid line between the 12th and 13th thoracic vertebrae leaving a 7 rib rack saddle.

Chump
Prepared from a bone-in chump by the removal of all bones and deposits of fat.

Rack
Derived from an 8 rib chump off loin by a cut at right angles to the line of the back between the 12th and 13th thoracic vertebrae leaving a 1 rib loin.

Saddle
Cutlets from an 8 rib chump off saddle reformed into a full saddle.

Saddle
Derived from an 8 rib saddle (25mm) by a cut at right angles to the mid line between the 12th and 13th thoracic vertebrae leaving a 1 rib loin saddle.

Loin
The full length eye of meat from a 8-rib chump of loin.

Loin
Derived from an 8 rib chump off loin with the flap removed 75mm from the eye of meat.

Chump
Taken from a long leg by the removal of a short leg.

Saddle Chops
Cutlets from an 8 rib chump off saddle showing loin saddle chops (top left) and rack saddle chops (lower).

Saddle
Derived from a saddle with the flap removed 75mm from the eye of meat.

Saddle
Derived from a saddle with the flap removed 25mm from the eye of meat.

Rack
Derived from a rack by the removal of the chine and feather bones. Rib ends are frenched back to expose rib fingers. All meat and tissue removed from and between the rib fingers.

Loin
Taken from a bone-in side by the removal of the short leg and 5 rib for quarter. The flap is removed on a line parallel with the line of the back.

Forequarter
Boneless
Prepared from a bone-in forequarter by the removal of all bones. The resultant boneless product may be rolled, tied, netted or inserted in a polythene casing.

Neck Fillet
The eye of meat from a 5 rib forequarter produced in conjunction with an oyster shoulder or a boneless shoulder.

Neck Slices
The neck slices are obtained from a bone-in full neck and consists of up to 4 cervical vertebrae and associated muscles tissue cut into slices approximately 16mm thick.

Breast
Consists of the point end brisket removed from a bone-in 5 rib forequarter.

Back strap
The back strap including the neck muscle is removed from the side in one piece.

Shank
The bone-in shank is removed from the shoulder by a cut through the arm bone. Cut in conjunction with a square cut shoulder knuckle tip is removed.

Shoulder Chops
Obtained from a square cut shoulder. After cutting 3 or 4 arm bone chops parallel to the line of the back the shoulder chops are cut from the remaining shoulder at right angles to the line of the back.

Forequarter
Prepared from a 5 rib forequarter. The point end brisket is removed by a cut parallel to the line of the back and just clearing the elbow joint.

Forequarter
Derived from a neck string on carcass. Prepared from a bone-in side by a cut at right angles to the line of the back between the 5th and 6th ribs. The forequarter includes the neck and shank.

Shoulder
Derived from a neck string on or neck string of carcass. Prepared from a bone-in forequarter and includes the for shank, arm bone and shoulder blade, together with all the muscles overlying the shoulder blade and the first underlying muscle attached to the shoulder blade. These parts are separate from the balance of the forequarter along the first natural seam beneath the blade.

Shoulder
Derived from a neck string off carcass. Taken from a bone-in forequarter by removing the shank and breast on a straight line parallel to the line of the back. The protruding neck is removed in line with the line of the back.

Heart
The whole heart with blood vessels cut at their entry point into the heart.

Brain
The complete brain set with attached “skin” or membrane intact. Bloodstain are removed

Kidney
The whole enucleated kidney, with blood vessels, etc. removed.

Liver
The complete liver with portal lymph glands retained, gall bladder and all fat removed.

Tongue Swiss Cut
The portion of the tongue remaining after the removal of the hyoid bones, a severe fat trim, and removal of excess muscle from underneath the tongue.

Skirt
The thick and thin muscles and associated tissue of the diaphragm.

Sweetbread
The thymus glands removed from the neck and heart regions. All fat removed.

Spleen
Prepared by the removal of the splenic blood vessels.