LAMB CUTS

EXPORT LAMB CUTS

Each item has a standard description which may be used as the basis for purchase specification. The major item heading is the most commonly accepted name for the cut or pack. Alternative names for cuts and packs are listed in brackets. Description is a guide only. Buyers should clarify the required specifications before ordering.

Reference numbers: Most cuts or packs have a five-digit reference or Standpack number. This number corresponds to the written description and can simplify ordering. This guide shows the number series for each cut. The international meat supplier will be able to advise specific numbers appropriate for each market.

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  FOREQUARTER 5 Rib (Short Forequarter) 53000 Derived from a neck string on carc..
BREAST Consists of the point end brisket removed from a bone-in 5 rib forequarter ..
  CHUMP BONELESS Prepared from a bone-in chump by the removal of all bones and deposits o..
  CHUMP BONELESS Prepared from a bone-in chump by the removal of all bones and deposits o..
  CHUMP BONELESS Prepared from a bone-in chump by the removal of all bones and deposits o..
CHUMP BONELESS Prepared from a bone-in chump by the removal of all bones and deposits of ..
  FOREQUARTER 5 Rib Breast Off Prepared from a 5 rib forequarter. The point end briske..
  FOREQUARTER BONELESS (Boneless Shoulder)  53700 Prepared from a bone-in fore..
  HIND SHANK (Shank (H))  Prepared from a bone-in leg by a straight cut ..
  HINDS AND ENDS The entire remaining portion of the bone-in carcase after the removal of..
  LEG PART BONED Chump Off, Shank On (Semi Boneless, Aitch Bone Out) Prepared from ..
  LEG STEAKS Prepared from the femur bone section of a leg. Steaks removed a right angles..
  LEG PART BONED Chump Off, Shank Off (Femur Bone) Prepared from a short leg by the..
LEG PART BONED Chump On, Shank On (Semi Boneless, Aitch Bone Out, Carvery Leg)  Prepar..
  LEG PART BONED Chump On, Shank Off (Femur Bone) Prepared from a long leg by the r..