Lamb


Lamb Legs
Long Leg bone-in
Taken from a bone-in side. Separated by a straight cut at right angles to the line of the back between the 5th and 6th lumbar vertebrae.
Additional specifications:
Additional specifications:
- Knuckle tip removed.
- Flank and precural gland removed.
Short cut leg, bone-in, chump-off
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.
Additional specifications:
Additional specifications:
- Distance of removal from the aitch bone;
- Removal of the knuckle tip.
- Removal of flank and precrural gland.
- Amount of trimming.
- 3015 Bone-in leg steaks.
- 3105 Boneless leg steaks.
Part boned leg, chump-on, shank-on, aitch bone removed
Prepared from a long leg by the removal of the aitch bone and sacral vertebrae.
Part boned leg, chump-off, shank-on, aitch bone removed
Prepared from a short leg by removing the aitch bone and sacral vertebrae.
Femur bone or Part boned leg, chump-on, shank-off
Prepared from a long leg by removing the aitch bone and sacral vertebrae. The shank is removed by a straight cut through the stifle joint.
Femur bone or Part boned leg, chump-off, shank-off
Prepared from a short leg by removing the aitch bone and sacral vertebrae. The shank is removed by a straight cut through the stifle joint.
Half leg shank end and Half leg fillet end
The chump-off, shank-on leg is cut into a ‘shank end’ and a ‘fillet end’ by a straight cut immediately below the stifle joint.
Easy carve leg or Carvery leg
Prepared from a long leg by the removal of the aitch bone, sacral vertebrae, femur bone, patella and knuckle.
Additional specifications:
Additional specifications:
- Tied or netted.
Boneless leg, chump-on, shank-off
Prepared from a chump-on, shank-off leg by removing the aitch bone and sacral vertebrae, and by the tunnel bone removal of the femur bone.
Boneless leg, chump-off, shank-off
Prepared from a chump-off, shank-off femur bone leg by the tunnel bone removal of the femur bone.
Additional specifications:
Additional specifications:
- Amount of trimming.
- Method of packaging.
Boneless rolled netted leg
Boneless leg chump-on, shank-off, rolled and netted.
Chump (bone-in)
Taken from a long leg by the removal of a short leg.
AD3200
Boneless leg cuts – seam boned
Prepared from a bone-in long leg, shank off, by separating the muscles along the natural seams. The cuts are prepared skin on, or skinless by the removal of the surface tissue.

Lamb Middles
8 Rib chump-on saddle 75mm
Derived from a bone-in carcass by removing the forequarter saddle between the 5th and 6th ribs, and the leg saddle at right angles to the line of the back approximately 30mm below the round of the aitch bone. The flap is removed 75mm from the eye of meat.
8 Rib chump-off saddle 75mm
Derived from an 8 rib chump-on saddle by removal of the chump, at the cushion between the first and second lumbar vertebrae. The flap is removed 75mm from eye of meat.
1 Rib loin saddle
Derived from an 8 rib chump-off saddle by separating at right angles to the backbone between the 12th and 13th thoracic vertebrae creating a 1 rib loin saddle and a 7 rib rack saddle. The flap is removed 25mm from the eye.
Additional specifications:
Additional specifications:
- Also available cut as saddle chops to specified thickness or distance from the eye.
7 Rib rack saddle
Derived from an 8 rib chump-off saddle by separating at right angles to the backbone between the 12th and 13th thoracic vertebrae creating a 1 rib loin saddle and a 7 rib rack saddle. The flap is removed 25mm from the eye.
8 Rib long loin chump-on 75mm
Derived from an 8 rib chump-on saddle by sawing it along the backbone. The flap is removed 75mm from the eye of the meat.
Additional specifications:
Additional specifications:
- Number of ribs required on a loin if varying from the above.
- Removal of flap (state line of removal, i.e. width of loin required usually expressed as the distance from the outer edge of the eye of meat).
8 Rib long loin chump-off 75mm
Derived from an 8 rib chump-off saddle by sawing it along the backbone. The flap is removed 75mm from the eye of meat.
8 Rib long loin chump-off 25mm
Derived from an 8 rib chump-off saddle by sawing it along the backbone. The flap is removed 25mm from the eye of meat.
1 Rib short loin
The 1 rib loin remains after the 7 rib rack is removed from the 8 rib chump-off long loin, by a right angled cut to the line of the backbone, between 12th and 13th vertebrae. Flap is removed 75mm from the eye.
Additional specifications:
Additional specifications:
- Removal of flap at 25mm.
- Zero Rib cut at 13th vertebrae.
Loin chop
3436 – A loin chop is cut from a 1 rib shortloin. Flap removed 75mm from eye.
Additional specifications:
Additional specifications:
- Thickness or weight of cutlets.
Rack chop
3506 – A rack chop is cut from a 7 rib rack. Flap removed 75mm from eye.
7 Rib rack
Derived from an 8 rib chump-off long loin by a right-angled cut to the line of the backbone between the 12th and 13th vertebrae leaving a 1 rib loin (short loin) and the 7 rib rack.
Additional specifications:
Additional specifications:
- Number of ribs; ie 7, 8
- Removal of fell.
- Also available cut as rack chops (best end) to specified thickness.
Rack - fully frenched
Derived from an 8 rib chump-off long loin by a right-angled cut to the line of the backbone between the 12th and 13th vertebrae leaving a 1 rib loin (short loin) and the 7 rib rack.
Additional specifications:
Additional specifications:
- Ribs cut to 75mm from eye. Alternatives at 50mm, 37mm or 25mm from eye.
- Number of ribs.
Saddle chops
Cutlets from an 8 rib chump-off saddle showing loin saddle chops (lower) and rack saddle chops (upper)
Additional specifications:
Additional specifications:
- Thickness or weight of cutlets.
Noisettes
The eye of meat from a 1 rib loin, flap on, rolled and tied. Available as a roll or cut into noisettes.
Boneless loin
3434 – The eye of meat from a 1 rib shortloin with silverskin off.
Rack Chop
3404 – It may also be full length eye of meat from an 8 rib chump-off long loin with silverskin off.
Additional specifications:
Additional specifications:
- Method of packaging; eg. 1kg tray pack
Tenderloin
The full length tenderloin is taken from a chump-on loin or a boneless side. Side muscle is generally removed.
Additional specifications:
Additional specifications:
- Method of packaging; eg. 500g tray pack
- Side muscle on or off
Tenderloin, side muscle off, butt-off
The butt-off (short) tenderloin is taken from a 1 rib chump-off loin.
Additional specifications:
Additional specifications:
- Method of packaging; eg. 500g tray pack

Lamb Whole Shoulder
Short forequarter (breast on)
Cut 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 neck and shank are left on.
Additional specifications:
Additional specifications:
- Number of ribs to be left on forequarters if varying from above.
Boneless flatpack shoulder
Prepared from a bone-in forequarter by the removal of all bones. The resulting boneless cut may be rolled, tied, netted or inserted in a polythene casing.
Additional specifications:
Additional specifications:
- Number of ribs on forequarter.
- Removal of neck, breast and shank.
- Method of packing.
- Diameter of roll if presented in that form.
Short forequarter (breast off)
Prepared from the breast-on short forequarter. The point end brisket is removed by a cut parallel to the line of the back, just clearing the elbow joint. The neck is removed between the 3rd and 4th cervical vertebrae.
Boneless rolled netted shoulder
Derived from a 5 rib forequarter by the removal of bones and paddywack.
Additional specifications:
Additional specifications:
- Number of ribs required.
- Intercostals retained or removed.
- Lymph nodes retained or removed.
- Rolled and netted.
- Tied.
Neck fillet
The eye of meat from a 5 rib forequarter produced in conjunction with an oyster shoulder or a boneless shoulder.
Oyster cut shoulder
Prepared from a bone-in forequarter and includes the foreshank, arm bone and shoulder blade and the first underlying muscle attached to the shoulder blade. These parts are separated from the balance of the forequarter along the natural seam beneath the rib cage.

Lamb Square Cut Shoulder
The square cut shoulder is 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.
Additional specifications:
Additional specifications:
- Number of ribs to be left on the shoulder.
Shoulder Frenched Rack
The 5 rib roast is prepared from a square cut shoulder by the removal of the blade, leaving the underlying muscles attached. The ribs are usually 75mm long, frenched back to 50mm from the eye of meat at the rack end.
Additional specifications:
Additional specifications:
- Flap removal line and distance from eye muscle.
Square cut 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.
Additional specifications:
Additional specifications:
- Thickness of chops.
Neck slices
The neck slices originate from a bone-in full neck which provides up to four cervical vertebrae and associated muscle tissue cut into slices approximately 16mm thick.
Additional specifications:
Additional specifications:
- Thickness of slices if varying from the above.

Lamb Shanks
Hind shank
Prepared from a bone-in leg by a straight cut through the stifle joint. The knuckle tip is removed.
Foreshank – Knuckle Tip-off
The bone-in shank is removed from the shoulder by a cut through the arm bone joint. Cut in conjunction with a square cut shoulder. Knuckle tip is removed.
Lamb shanks – Frenched
Trimmed lamb shanks that are also known as frenched shanks.

Lamb Breast and Flap
Breast
Consists of the point end brisket removed from a bone-in 5 rib forequarter
Flap (bone-in)
Derived as an offcut from a pistola, saddle or long loin. The bone-in flap consists of the abdominal wall tissues and rib ends. It is removed by a cut commencing below the precrural gland and continuing on a line parallel to the line of the back, to a specified distance from the eye at the 6th rib, determined by the specification of the primal cut.
Boneless flap
Derived from a bone-in flap with all bones and cartilage removed.
Boneless flap
Rolled and string tied.
Lamb party ribs
The rib portion of a side, from 2nd to 12th ribs, remaining after the removal of a leg chump-on and a long loin and forequarter. Also known as a full rib set.
Lamb - Diced/cubed
Diced/cubed meat is normally from the rump or boneless chump, cut into uniform size.
Additional specifications:
Additional specifications:
- Size of pieces.
- Packaging details.
Lamb - Minced
Prepared from any boneless cut and processed to a uniform size.
Additional specifications:
Additional specifications:
- Packaging details.
- CL content.

Lamb Co-Products
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.
Sweetbread
The thymus gland extracted from the neck and heart regions with all fat removed.
Heart
The whole heart with the arteries and veins cut at their entry into the heart.
Liver
The complete liver with portal lymph glands retained, gall bladder and all fat removed.
Kidney
The whole enucleated (skinned) kidney with blood vessels, etc. removed.
Thick skirt
The thickest portion of the diaphragm, adjacent to the spinal column. All fat and connective tissue are generally removed.
Thin skirt
The thin portion of the diaphragm with all white tendinous tissue not covering lean red muscle removed. The pleural membrane covering or skin is removed.
Spleen
All splenic blood vessels are removed.
Brain
The complete brain, with or without membrane. Bloodstains are removed.
Lamb Carcass Breakout
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Descriptive









































