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:

Knuckle tip removed.
Flank and precural gland removed.

AD3011

AD3015

AD3105

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:

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.

AD3021

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.

AD3031

Part boned leg, chump-off, shank-on, aitch bone removed

Prepared from a short leg by removing the aitch bone and sacral vertebrae.

AD3041

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.

AD3051

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.

AD3061

AD3071

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.

AD3081

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:

Tied or netted.

AD3100

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.

AD3110

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:

Amount of trimming.
Method of packaging.

AD3130

Boneless rolled netted leg

Boneless leg chump-on, shank-off, rolled and netted.

AD3201

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.

AD3220

Outside Skinless, eye on

AD3210

Top round Skin on

AD3234

Outside (flat) Skinless, eye off

AD3214

Top round Skinless

AD3250

Thick flank

AD3240

Eye round Skin on

AD3254

Outside (flat) Skinless, eye off

AD3244

Eye round Skinless

AD3270

Boneless Chump

AD3280

Boneless Rump

AD3284

Heart of Rump

Lamb Middles

AD3301

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.

AD3311

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.

AD3321

AD3331

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:

Also available cut as saddle chops to specified thickness or distance from the eye.

7 Rib rack saddle

AD3401

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:

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).

AD3411

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.

AD3421

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.

AD3431

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:

Removal of flap at 25mm.
Zero Rib cut at 13th vertebrae.

AD3444

Loin chop

3436 – A loin chop is cut from a 1 rib shortloin. Flap removed 75mm from eye.
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.

AD3501

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:

Number of ribs; ie 7, 8
Removal of fell.
Also available cut as rack chops (best end) to specified thickness.

AD3521

Rack, chine and feather bones removed.

AD3542

Rack, frenched 25mm from eye. Also known as Baby Rack.

AD3531

Frenched rack, cap on. Fell seamed off.

AD3552

Rack - fully frenched

Ribs cut to 75mm from eye. Alternatives at 50mm, 37mm or 25mm from eye.
Number of ribs.

AD3560

Intercostals from frenching a rack.

AD3346

Saddle chops

Cutlets from an 8 rib chump-off saddle showing loin saddle chops (lower) and rack saddle chops (upper)
Additional specifications:

Thickness or weight of cutlets.

AD3475

Noisettes

The eye of meat from a 1 rib loin, flap on, rolled and tied. Available as a roll or cut into noisettes.

AD3434

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:

Method of packaging; eg. 1kg tray pack

AD3440

Tenderloin

The full length tenderloin is taken from a chump-on loin or a boneless side. Side muscle is generally removed.
Additional specifications:

Method of packaging; eg. 500g tray pack
Side muscle on or off

AD3450

Tenderloin, side muscle off, butt-off

The butt-off (short) tenderloin is taken from a 1 rib chump-off loin.
Additional specifications:

Method of packaging; eg. 500g tray pack

Lamb Whole Shoulder

AD3601

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:

Number of ribs to be left on forequarters if varying from above.

AD3610

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:

Number of ribs on forequarter.
Removal of neck, breast and shank.
Method of packing.
Diameter of roll if presented in that form.

AD3611

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.

AD3620

Boneless rolled netted shoulder

Derived from a 5 rib forequarter by the removal of bones and paddywack.
Additional specifications:

Number of ribs required.
Intercostals retained or removed.
Lymph nodes retained or removed.
Rolled and netted.
Tied.

AD3670

Neck fillet

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

AD3631

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.

AD3641

Banjo Cut

AD3651

Shank removed

Lamb Square Cut Shoulder

AD3661

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:

Number of ribs to be left on the shoulder.

AD3662

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:

Flap removal line and distance from eye muscle.

AD3666

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:

Thickness of chops.

AD3675

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:

Thickness of slices if varying from the above.

Lamb Shanks

AD3701

Hind shank

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

AD3711

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.

AD3722

Lamb shanks – Frenched

Trimmed lamb shanks that are also known as frenched shanks.

Lamb Breast and Flap

AD3801

Breast

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

AD3811

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.

AD3820

Boneless flap

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

AD3839

Boneless flap

Rolled and string tied.

AD3842

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.

AD3298

Lamb - Diced/cubed

Diced/cubed meat is normally from the rump or boneless chump, cut into uniform size.
Additional specifications:

Size of pieces.
Packaging details.

AD3299

Lamb - Minced

Prepared from any boneless cut and processed to a uniform size.
Additional specifications:

Packaging details.
CL content.

Lamb Co-Products

AD0212

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.

AD0217

Sweetbread

The thymus gland extracted from the neck and heart regions with all fat removed.

AD0220

Heart

The whole heart with the arteries and veins cut at their entry into the heart.

AD0230

Liver

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

AD0240

Kidney

The whole enucleated (skinned) kidney with blood vessels, etc. removed.

AD0250

Thick skirt

The thickest portion of the diaphragm, adjacent to the spinal column. All fat and connective tissue are generally removed.

AD0251

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.

AD0275