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Semi Boneless Lamb Leg PACK#: 14577 |
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PREPARATION: Remove the leg, cutting through the cushion between the 1st and 2nd lumbar vertebrae. Tail and aitch bone removed so as to leave an even surface. The knuckle tip should be removed by a transverse cut marginally below the apex of the tendon. The Achilles tendon, cod, channel udder fat and exposed glands should be removed. All blood stains and loose pieces are also to be removed. Any excess fat around the cut surfaces to be beveled to a maximum cover of ¼ inch. Pop up timer included. | |
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BRN Lamb Leg PACK#: 76237 |
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PREPARATION: Cut: Leg is removed from the carcass by a cut at right angles to the backbone at the cushion of the 1st and 2nd lumbar vertebrae. Bone in hinshank is removed by a straight cut at right angles to the backbone through the stifle joint. Heel meat remains attached to the leg. The meat is removed from the aitch, femur and hip bones in such a manner that it will be in one piece. The various bones are removed by seam boning ensuring internal meat surfaces are not slashed. Removal of bones is to be done in such a manner to ensure that that maximum meat is removed cleanly from the bones and score marks are kept to a minimum. | |
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Square Cut Shoulder PACK#: 14557 |
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PREPARATION: Having removed the neck in line with the backbone and the rack from the shoulder between the 5th and 6th ribs, remove the breast and shank to square shoulder by a straight cut through the arm bone approximately 1 inch from the elbow. The exposed arm bone should be round. Only full 4 rib shoulders to be packed. Blood vessel and clots along the vertebrae must also be removed. Any loose pieces to be removed and excess fat around the cut edges to be beveled to a maximum cover of ¼ inch. | |
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Frenched Rack PACK#: 14575 |
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PREPARATION: Cut: Production from full 8-rib rack only, cut 3" from the eye of the meat. Remove chine with saw and knife off feather bones. Provided ribs can be divided by a knife, enough chine has been removed.
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Frenched Rack PACK#: 14576 |
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PREPARATION: Cut: Production from full 8-rib rack only, cut 3" from the eye of the meat. Remove chine with saw and knife off feather bones. Provided ribs can be divided by a knife, enough chine has been removed.
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Gourmet French Rack PACK#: 76622 |
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PREPARATION: Cut:Production from full 8-rib rack only, cut 1.5" from the eye of the meat measuring from the loin end, and cut parallel to the chine bone. Remove chine with saw and knife off feather bones. Provided ribs can be divided by a knife, enough chine has been removed. Trim: | |
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Boneless Loin Eye PACK#: 14538 |
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PREPARATION: The Boneless Short Loin Eye is removed from the selected carcass by cutting between the first and second rib (counting from the leg end) and through the lumbar vertebrae (at the end of the aitchbone). A clean cut is made against the chine bone, ensuring that the eye is not cut into. The eye muscle is then peeled back and removed from the attached fat cap. Any fat, loose pieces or bone slivers are trimmed. Finally the silverskin is removed.
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Bone In Shortloin PACK#: 14520 |
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PREPARATION: Separate from rack square to the chine bone between the 7th and 8th rib (counting the ribs from the shoulder end of the rack). Remove the flap on the loin by a cut parallel to the backbone adjacent to the outer edge of the eye muscle with a tolerance of +/- ¼". Carefully remove any remaining kidney fat. Remove all blood clots, staining and loose pieces. Bevel any excess fat around the cut surfaces. Maximum fat cover on the surface must be beveled to a ¼ of an inch. Ensure removal of the spinal cord. Protect with boneguard over the edge of the chine and both cut surfaces. | |
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Short Cut Lamb Leg PACK#: 57508 |
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PREPARATION: Cut: Remove the leg by a straight cut on a slight angle to the straight side of the leg knuckle tip to form the apex of the leg when standing upright), a minimum of 1" and a maximum of 1¼" from round of the aitch bone. Knuckle tip removed by transverse cut marginally below the apex the tendon. Tail vertebrae to be removed if necessary. (Care to be taken not to expose meat.) | |
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Whole Leg Bone In PACK#: 57204 |
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PREPARATION: Cut: Remove the leg by a straight cut at right angles to the backbone, cutting through the cushion between the 1st and 2nd lumbar vertebrae. Knuckle tip removed by transverse cut marginally below the apex of the tendon. Tail vertebrae to be removed if necessary. Trim: | |
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Call: 1-800-GET-LAMB 
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Boneless Lamb Leg PACK#: 58628 |
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PREPARATION: Cut: Trim: | |
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Call: 1-800-GET-LAMB 
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Boneless Shoulder PACK#: 53875 |
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PREPARATION: Cut: Trim: | |
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Call: 1-800-GET-LAMB 
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Square Cut Shoulder PACK#: 53352 |
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PREPARATION: Having removed the neck in line with the backbone and the rack from the shoulder between the 5th and 6th ribs, remove the breast and shank to square shoulder by a straight cut through the arm bone approximately 1" from the elbow. The exposed arm bone should be round. Only full 5 rib shoulders to be packed. Blood vessels and clots along the vertebrae must also be removed. Any loose pieces to be removed and excess fat around the cut edges to be beveled to a maximum cover of ¼ inch. | |
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Call: 1-800-GET-LAMB
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French Rack 8-rib cap off PACK#: 55125 |
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PREPARATION: Cut: Production from full 8-rib rack only, cut 3" from the eye of the meat. Remove chine with saw and knife off feather bones. Provided ribs can be divided by a knife, enough chine has been removed. | |
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Call: 1-800-GET-LAMB
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Mini Rack cap off PACK#: 55189 |
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PREPARATION: Cut:
Production from full 8 rib rack only, cut 1¼ inches from the eye of the meat, measuring from the loin end, and cut parallel to the chine bone. Remove chine with saw and knife off feather bones. Provided ribs can be divided by a knife, enough chine as been removed. | |
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Call: 1-800-GET-LAMB
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Boneless Loin Eye PACK#: 41600 |
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PREPARATION: The Boneless Short Loin Eye is removed from the selected carcass by cutting between the first and second rib (counting from the leg end) and through the lumbar vertebrae (at the end of the aitchbone). | |
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Fore Shank layer pack PACK#: 59130 |
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PREPARATION: Cut: Having removed the breast and shank intact from the shoulder, remove the shank from the breast, by cutting approximately 1" from the point of the elbow, and then remove fore shank knuckle approximately 1" from the top of the knuckle tip but square across. | |
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Hind Shank - House Brand PACK#: 59109 |
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PREPARATION: Cut: Prepared from a bone in leg with a straight cut through the stiffle joint. The knuckle tip is removed. | |
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