Lamb

Product Code : LL1.1.4

The shank is tipped at the caudal level of the shin meat on the tibia, butt tenderloin is removed, and the lymph node gland (subiliac) and flanks are removed.

Product Code : LL 1.1.5

Obtained from dressed whole leg where the aitch bone and tail bone have been removed.

Product Code : LL 1.1.12

Leg removal from chump by a cut at right angles across the leg just behind the joint between the hipbone and the leg. The shank is tipped at the caudal level of the shin meat on the tibia. Butt tenderloin removed.

Product Code : LL 1.1.13

Prepared from a dressed leg without aitch bone (product code: LL1.1.12) by the removal of the chump. The shank is tipped at the caudal level of the shin meat on the tibia.

Product Code : LL 1.1.9

Center-cut chops cut 1.0 to 1.5 cm thick slices sawn from center leg. Center leg is divided from whole leg with a cut just above the joint between the leg and the shank, and from the hip steak with a cut across just behind the joint between the hipbone and the leg. Each chop should display a cross section of the femur bone on both sides of the chop. No other bone or cartilage should be present.

Product Code : LM 1.1.2

Saddle taken from leg between the last and next to last lumbar vertebrae and between the 5th and 6th rib of the shoulder so that 8 ribs are included. The ribs on both sides are cut parallel 2.5 cm measured from next to last rib from the muscle to the edge or 7.5 cm from the front end of the eye muscle.

Product Code : LM 1.1.3

Rack is prepared from a traditional saddle with the removal of a short loin pair with 1 rib, a straigt cut along the contour of the specified rib.

Product Code : LM 1.1.5

Short loin pair taken from saddle removal of a rack by a straight cut along the contour of the specified rib

Product Code : LM 1.1.9

Long loin is prepared from forequarter by the removal of the shoulder by a cut following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut attached. The cranial cutting line is at the junction of the 1st thoracic verterbra and 7th cervical vertebra parallel with the 1st rib. The leg is removed with a cut parallel to the forequarter removal line at right angels at a measured distance from the hip joint to clear the acetabulum.

Product Code : LM 1.1.7

Rib and loin chops from saddle obtained from 7-part division. Slices approximately 1.5 cm thick. No chop should contain any portion of the aitch bone or blade bone.

Product Code : LF 1.1.1

Forequarter, cut from the saddle between the 5th and 6th rib.

Product Code : LF 1.1.17

Shoulder is prepared from a fore-quarter and consists of the scapular, humerus and foreshank bones together with associated muscles. Shank end is tipped so that the tendon ends are not shortened. Shoulder is removed from fore-quarter by a cut following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut attached.

Product Code : LF 1.1.6

Traditional without breast, neck and foreshank, dressed removing unwanted fat between neck and foreshank.

Product Code : LF 1.1.9

From the middle part of the top of the shoulder or the middle of the upper part of the forequarter. 3 – 4 chops, approx. 1.5 cm thick. 14 – 16 cm from midline of back down to the shoulder.

Product Code : LF 1.1.4

Neck is prepared from carcass by a cut through and between the 3rd and 4th cervical vertebrae which is the dorsal cutting line preparation for the square cut shoulder. The atlas bone is removed.

Product Code : LM 1.1.18

Traditional flap from 7–part division

Product Code : LM 1.1.19

Flap dressed so the whole boneless part of the flap is removed.

Product Code : LM 1.1.21

The piece is prepared from the side and consists of the residual rib portions and attached muscles after the removal of the major primals; leg, loin, neck and shoulder.

Product Code : LM 1.1.22

All bones removed, not dressed in other respects.