Chilled bone in lamb leg abo
The leg is separated from the corner of the net to the first lumbar vertebra. The bone was removed almost leaving the head filet mignon on the leg.
Fat, especially on the saddle part of the leg.
Vacuum by 1 with label gencod weight, EAN 128 barcod
4 legs per cartons
Chilled boneless lamb leg chump and shank off
The Leg is boneless with shank and chump off , femur glands removed.
external defated
Vacuum by 1 with label gencod weight, EAN 128 barecod
8 legs per carton
Chilled denuded lamb chump
Lamb denuded chump
Vacuum by 1 with label gencod weight, EAN 128 barecod
8 bags of 4 dnd chump per carton
Chilled bone in lamb hinshank
Lamb hinshank cut from the leg at jonction with femur bone.
Vaccum per 3 , labelled barecod weight , EAN 128 carton
8 bags of 3 hinshank per carton
Chilled bone in lamb loin 13 ribs
Comes from carcasses were taken round cut shoulder and collar to the coast first. The square is separated from the net between the 1st and 2nd lumbar vertebra.
Vaccum per 1 , labelled barecod weight , EAN 128 carton
4 loins per carton
Chilled lamb short saddle
Separated from the leg between the 1st and 2nd lumbar vertebrae and ribs separated from 8 square to the coast first net. The flank is cut 2 sides 75mm nut meat, which corresponds to a net dual edge to edge.
Vaccum per 1 , labelled barecod weight , EAN 128 carton
8 saddles per carton
Chilled boneless lamb loin
The muscle comes from the outside of the lamb boneless fillet.
Fascia and fat removed
Vaccum per 4 , labelled barecod weight , EAN 128 carton
8 bags of 4 loins per carton
Chilled lamb tenderloin
The muscle comes from the inner part of lamb boneless fillet.
Fascia and fat removed.
Vaccum per 10 , labelled barecod weight , EAN 128 carton
8 trays of 10 tenderloin per cartons
Chilled lamb french rack 75 mm
Square 7/8 ribs with cutting 35mm nut meat.
Spine removed to allow separation of individual ribs.
Vaccum per 10 , labelled barecod weight , EAN 128 carton
8 bags of 2 rack per carton
Chilled lamb frenched shoulder rack
Cut between the 1st and 2nd discovery coast and between 7/8 side of the femur. The square is then dévertébré. In addition, the ribs are démanchonnées up to 50 mm nut meat.
Chilled lamb oyster cut shoulder shank off
Lamb shoulder oyster cut, cut at the 5th and 6th rib discovery. Excess blood vessels at the end is trimed. Shank off .
Vaccum per 1 , labelled barecod weight , EAN 128 carton
10 lamb shoulder per carton
Chilled bone in lamb neck
Bone in lamb neck trimed and atlas bone removed
Vaccum per 1 , labelled barecod weight , EAN 128 carton
10 lamb neck per carton
