We supply premium quality New Zealand Lamb carcase and cuts

Halal frozen lamb meat
WHOLE MUTTON
lamb carcase

Iron is needed for healthy blood, giving us energy and for brain development in babies. Iron is found in
a number of foods, including red meat. In general, the redder the meat, the higher the iron content.
Iron is found in two forms: haem and non-haem. Haem iron is absorbed more easily by the body and is found in beef, lamb, liver, kidney, poultry and seafood. only about 5% of non-haem iron is absorbed and is found in vegetables, bread,
breakfast cereals, beans, eggs and fruit. Red meat can help to increase absorption, boosting the use of non-haem iron by up to four times. Vitamin C has a similar effect. Eating a combination of foods high in both haem and non-haem iron will
ensure an iron-rich diet.

(1) WHOLE MUTTON 24KGS /6WAT CUT
MUTTON SQUIRE CUT SHOULDER /MUTTON BONLESS
LEGS/MUTTON FAT INSDE/MUTTON EXTERNAL FAT

(2) WHOLE LAMB CARCESS/6WAY CUT
WEIGHT 18kgs-24kgs/ LAMB SHOULDER /LAMB LEGS
LAMB BREAST /LAMB SQUARE

FROZEN LAMB CHOPS SPECIFICATION
SILVERSKINS

Specification:Boneless silverskin removed from boneless loins

SADDLE BONE

Specification:Saddle bone, remaining after removal of boneless loins

LEG STEAK

Specification:Bone-in leg steak, 17mm thick (+/-) 1 mm, cut from frozen bone-in leg.

BonELESS TOPSIDE

Specification:Boneless Topside leg muscle seam boned, denuded.

BonELESS SILVERSIDE

Specification:Boneless Silverside leg muscle seam boned, denuded.

BonELESS FLAT AND EYEROUND

Specification:Boneless Flat and Eyeround leg muscle seam boned, denuded.

BonELESS KNUCKLE

Specification:Boneless Knuckle leg muscle seam boned, denuded.

BonELESS CHUMP CAP ON

Specification:Boneless Chump cap on, fat beveled to max 5mm

BonELESS CHUMP CAP OFF

Specification:Boneless Chump cap off, denuded.

ABO (AITCH BONE OUT) LEG CHUMP OFF

Specification:Bone-in leg, chump off, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat.

ABO (AITCH BONE OUT) LEG CHUMP ON

Specification:Bone-in leg, chump on, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat.

FBO (FEMUR BONE ONLY) LEG CHUMP ON

Specification:Bone-in leg, chump on, aitch bone out, shank removed by knife cut through stifle joint.

FBO (FEMUR BONE ONLY) LEG CHUMP OFF

Specification:Bone-in leg, chump off, aitch bone out, shank removed by knife cut through stifle joint.

BonELESS LEG CHUMP OFF, SHANK OFF

Specification:Tunnel boned boneless leg, chump off, shank off.

BonELESS LEG CHUMP ON, SHANK OFF

Specification:Tunnel boned boneless leg, chump on, shank off.

CKT LEG

Specification:Bone-in leg, chump, knuckle tip and tail off.

LONG LEG

Specification:Bone-in leg, shank on, chump on, aitch bone in-situ, knuckle tip and tail off.

FRENCHED RACK 8 RIB

Specification:Bone-in 8 rib frenched rack, chine and feather bone removed, cap off, flap removed 75mm from loin eye with rib ends frenched back 40mm.

FRENCHED RACK 4 RIB

Specification:Bone-in 4 rib frenched rack, chine and feather bone removed, cap off, flap removed 75mm from loin eye with rib ends frenched back 40mm.

BonELESS LOIN

Specification:Boneless 1 rib loin, silverskin off

DENUDED FRENCHED RACK 8 RIB

Specification:Bone-in 8 rib denuded frenched rack, chine and feather bone removed, cap and all external fat covering removed, flap removed 50mm from loin eye with rib ends frenched back to loin eye.

1 RIB BONE-IN LOIN OMM

Specification: Bone-in 1 rib loin, chump off with flap removed in straight line parallel with backbone and flap removed adjacent to loin eye.

1 RIB BONE-IN FLAP WRAPPED LOIN

Specification:Bone-in 1 rib loin, 13th rib removed, chump off with flap folded around and trimmed to sit level and parallel to back bone.

BONE IN 13 RIB LOIN, CHUMP OFF 75MM

Specification:Bone-in 13 rib, long loin, chump off, flap removed 75mm from loin eye and parallel to back bone.

BONE ON 8 RIB SADDLE 0MM

Specification:Bone-in 8 rib saddle, chump off, with flap removed parallel with backbone and adjacent to loin eye.

BONE IN 1 RIB SADDLE 75MM

Specification:Bone-in 1 rib saddle, with flap folded around and trimmed to 75mm from loin eye to sit level and parallel to back bone.

TENDERLOINS

Specification:Boneless tenderloins, side muscle removed.

CFO RACK 8 RIB

Specification:Bone-in Lamb Rack, chine and feather bones removed, flap removed 75mm from loin eye.

LAMB STANDARD RACK 8 RIB

Specification:Bone-in standard lamb rack, with flap removed parallel with backbone and 75mm from loin eye.

LAMB STANDARD RACK 8 RIB, SCAPULAR BONE OUT

Specification:Bone-in standard lamb rack, with scapular bone removed and flap removed parallel with backbone and 75mm from loin eye.

SQUARE CUT SHOULDER FLEECED, NECK FILLET IN SITU

Specification:Bone-in 4 or 5 rib square cut shoulder, neck-fillet in-situ, rib cage removed, shank off, neck off.

SQUARE CUT SHOULDER FLEECED, NECK FILLET REMOVED

Specification:Bone-in 4 or 5 rib square cut shoulder, ribcage and neck fillet removed, shank off, neck off.

BRT (BonED ROLLED TUBED) SHOULDER

Specification:Boneless lamb shoulders pressure formed into a tube with sealed ends

OYSTER CUT SHOULDER SHANK ON

Specification:Bone-in oyster cut shoulder, shank on, rib cage removed.

OYSTER CUT SHOULDER SHANK OFF

Specification:Bone-in oyster cut shoulder, shank off, rib cage removed.

OYSTER CUT SHOULDER BLADE OUT, SHANK ON

Specification:Oyster cut shoulder, blade bone removed, shank bone and shank meat in-situ.

SHOULDER RACK 4 RIB

Specification:Bone-in 4 rib, shoulder rack, chine and feather bone removed, cap off, paddywack removed, flap removed 100mm from loin eye with rib ends frenched back 40mm.

BRN (BonED ROLLED NETTED) SHOULDER

Specification:Boneless rolled and netted shoulder, shank off.

SQUARE CUT SHOULDER

Specification:Bone-in 4 or 5 rib square cut shoulder, shank off, neck off, spinal cord removed.

SHOULDER PORTIONS

Specification:Bone-in lamb pieces, cut from oyster shoulder into 3 equal portions.

FOREQUARTER BREAST TIP ON

Specification:Bone-in 4 or 5 rib lamb forequarter, shank, neck and breast on.

FOREQUARTER BREAST TIP OFF

Specification:Bone-in 4 or 5 rib lamb forequarter, shank on, neck on and breast tip removed.

Delivery Temp:

Maximum 5°C chilled Maximum -15°C frozen

Condition: Fresh or Frozen as ordered