Our Range

  • Frenched Rack 8 Rib


    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. Normal Packing Format: 2 or 4 portions per vacuum pack.

  • Standard Rack 8 Rib


    Bone-in standard lamb rack, with flap removed parallel with backbone and 75mm from loin eye. Normal Packing Format: 1 portion per vacuum pack.

  • Boneless Loin


    Boneless 1 rib loin, silverskin off. Normal Packing Format: 1 per intac pack or 4 portions per vacuum pack.

  • CFO Rack 8 Rib


    Bone-in Lamb Rack, chine and feather bones removed, flap removed 75mm from loin eye. Normal Packing Format: 1 or 2 portions per vacuum pack.

  • 1 Rib Bone In Flap Wrapped Loin


    Bone-in 1 rib loin, 13th rib removed, chump off with flap folded around and trimmed to sit level and parallel to back bone. Normal Packing Format: 1 portion per vacuum pack or layer packed for further processing.

  • Bone In 1 Rib Saddle 75mm


    Bone-in 1 rib saddle, with flap folded around and trimmed to 75mm from loin eye to sit level and parallel to back bone. Normal Packing Format: 1 portion per vacuum pack

  • Tenderloins


    Boneless tenderloins, side muscle removed. Normal Packing Format: 500gms per vacuum packed tray.

  • Hind Shank


    Bone-in hind shank, removed from leg by straight knife cut through stifle joint and knuckle tip removed at rise of shank meat. Normal Packing Format: 2, 3 or 4 per vacuum pack or layer packed.

  • Fore Shank


    Bone-in fore shank, removed from shoulder by straight bandsaw cut through base or arm bone, knuckle tip removed at rise of shank meat. Normal Packing Format: 2, 3 or 4 per vacuum pack or layer packed

  • ABO (Aitch Bone Out) Leg Chump Off


    Bone-in leg, chump off, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat. Normal Packing Format: 1 portion per vacuum pack

  • ABO (Aitch Bone Out) Leg Chump On


    Bone-in leg, chump on, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat. Normal Packing Format: 1 portion per vacuum pack

  • Boneless Leg Chump Off, Shank Off


    Tunnel boned boneless leg, chump off, shank off. Normal Packing Format: 1 portion per vacuum pack. Can be netted or string tied prior vacuum packing

  • Boneless Leg Chump On, Shank Off


    Tunnel boned boneless leg, chump on, shank off. Normal Packing Format: 1 portion per vacuum pack. Can be netted or string tied prior vacuum packing

  • Oyster Cut Shoulder Shank On


    Bone-in oyster cut shoulder, shank on, rib cage removed. Normal Packing Format: 1 portion per vacuum pack

  • Oyster Cut Shoulder Shank Off


    Bone-in oyster cut shoulder, shank off, rib cage removed. Normal Packing Format: 1 portion per vacuum pack.

  • Shoulder Rack 4 Rib


    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. Normal Packing Format: 2 portions interwoven per vacuum pack

  • BRN (Boned, Rolled, Netted) Shoulder


    Boneless rolled and netted shoulder, shank off. Normal Packing Format: 1 portion per vacuum pack.

  • Boneless Chump (Sirloin) Cap On


    Boneless Chump (Sirloin) cap on, fat beveled to max 5mm Normal Packing Format: 1 per multivac pack or 2 or 4 portions per vacuum pack

  • Boneless Chump (Sirloin) Cap Off


    Boneless Chump (Sirloin) cap off, denuded. Normal Packing Format: 2, 4 or 8 portions per vacuum pack

  • Frenched Rack 8 Rib


    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. Normal Packing Format: 2 or 4 portions per vacuum pack.

  • Standard Rack 8 Rib


    Bone-in standard lamb rack, with flap removed parallel with backbone and 75mm from loin eye. Normal Packing Format: 1 portion per vacuum pack.

  • Boneless Loin


    Boneless 1 rib loin, silverskin off. Normal Packing Format: 1 per intac pack or 4 portions per vacuum pack.

  • CFO Rack 8 Rib


    Bone-in Lamb Rack, chine and feather bones removed, flap removed 75mm from loin eye. Normal Packing Format: 1 or 2 portions per vacuum pack.

  • 1 Rib Bone In Flap Wrapped Loin


    Bone-in 1 rib loin, 13th rib removed, chump off with flap folded around and trimmed to sit level and parallel to back bone. Normal Packing Format: 1 portion per vacuum pack or layer packed for further processing.

  • Bone In 1 Rib Saddle 75mm


    Bone-in 1 rib saddle, with flap folded around and trimmed to 75mm from loin eye to sit level and parallel to back bone. Normal Packing Format: 1 portion per vacuum pack

  • Tenderloins


    Boneless tenderloins, side muscle removed. Normal Packing Format: 500gms per vacuum packed tray.

  • Hind Shank


    Bone-in hind shank, removed from leg by straight knife cut through stifle joint and knuckle tip removed at rise of shank meat. Normal Packing Format: 2, 3 or 4 per vacuum pack or layer packed.

  • Fore Shank


    Bone-in fore shank, removed from shoulder by straight bandsaw cut through base or arm bone, knuckle tip removed at rise of shank meat. Normal Packing Format: 2, 3 or 4 per vacuum pack or layer packed

  • ABO (Aitch Bone Out) Leg Chump Off


    Bone-in leg, chump off, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat. Normal Packing Format: 1 portion per vacuum pack

  • ABO (Aitch Bone Out) Leg Chump On


    Bone-in leg, chump on, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat. Normal Packing Format: 1 portion per vacuum pack

  • Boneless Leg Chump Off, Shank Off


    Tunnel boned boneless leg, chump off, shank off. Normal Packing Format: 1 portion per vacuum pack. Can be netted or string tied prior vacuum packing

  • Boneless Leg Chump On, Shank Off


    Tunnel boned boneless leg, chump on, shank off. Normal Packing Format: 1 portion per vacuum pack. Can be netted or string tied prior vacuum packing

  • Oyster Cut Shoulder Shank On


    Bone-in oyster cut shoulder, shank on, rib cage removed. Normal Packing Format: 1 portion per vacuum pack

  • Oyster Cut Shoulder Shank Off


    Bone-in oyster cut shoulder, shank off, rib cage removed. Normal Packing Format: 1 portion per vacuum pack.

  • Shoulder Rack 4 Rib


    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. Normal Packing Format: 2 portions interwoven per vacuum pack

  • BRN (Boned, Rolled, Netted) Shoulder


    Boneless rolled and netted shoulder, shank off. Normal Packing Format: 1 portion per vacuum pack.

  • Boneless Chump (Sirloin) Cap On


    Boneless Chump (Sirloin) cap on, fat beveled to max 5mm Normal Packing Format: 1 per multivac pack or 2 or 4 portions per vacuum pack

  • Boneless Chump (Sirloin) Cap Off


    Boneless Chump (Sirloin) cap off, denuded. Normal Packing Format: 2, 4 or 8 portions per vacuum pack