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Leg
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Saddle/Long Loin
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Bone In Loin
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Tail Length
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Frenching
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Shoulder
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  • Lamb

  • Leg

  • Whole leg

    Whole leg

    A whole back leg including chump and shank with no bones removed. Great to roast or butcher yourself

  • CKT leg

    CKT leg

    A hind leg with the chump and knuckle tip are removed, with shank, aitch bone, and femur bone remaining, and can also be refered to as a short cut leg

  • ABO leg chump on

    ABO leg chump on

    A hind leg with the chump bone, aitch bone and knuckle tip removed leaving a boneless chump shank and femur bone remaining. Great for roasting

  • ABO leg chump off

    ABO leg chump off

    A hind leg with the full chump, aitch bone and knuckle tip removed leaving the leg, shank and femur bone remaining. Great for roasting and our most popular whole leg cut

  • Femur leg chump on

    Femur leg chump on

    The femur leg with boneless chump on or off leaves just the tender leg mucsles around the femur bone. This is a very popular product in Europe and can be used for roasting or breaking down into indiviual muscles for steaking, dicing, etc.

  • Femur leg chump off

    Femur leg chump off

    The femur leg with boneless chump on or off leaves just the tender leg muscles around the femur bone. This is a very popular product in Europe and can be used for roasting or breaking down into individual muscles for steaking, dicing, etc.

  • Boneless leg chump on shank off

    Boneless leg chump on shank off

    A fully boneless leg consisting of the 3 leg muscles and chump. Great for further butchery or roasting. The leg can be boned to leave all the muscles intact where required

  • Boneless leg chump off shank off

    Boneless leg chump off shank off

    A fully boneless leg consisting of the 3 leg muscles. Great for further butchery or roasting. The leg can be boned to leave all the muscles intact where required

  • Leg muscles

    Leg muscles

    Individual leg muscles with fat removed including, top side, top rump and silver side. Great for a pure lean meat great for a variety of dishes

  • Top side

    Top side

    Top side is the largest leg muscle and great for steaking and a range of other options such as diced, minced and stirfry dishes

  • Top rump

    Top rump

    Top rump is the smallest leg muscle, but the shape means it is also and great for steaking and a range of other options such as diced, minced and stir fry dishes

  • Silver side

    Silver side

    The silver side is the second largest muscle but shaped longer and leaner than the others, but still a great option for dishes other than steak

  • Hind shank

    Hind shank

    The hind shank is ideal for a slow-cooked casserole, covered roast or used for soup and provides great plate coverage and meat content at an affordable price

  • Bone in chump

    Bone in chump

    An inexpensive lamb cut from the top of the hind legs that is great to produce an affordable chop

  • Boneless chumps cap on

    Boneless chumps cap on

    Ideal for roasting, grilling or pan fried, this cut has the bone removed and fat on to keep the full flavour

  • Boneless chumps cap off

    Boneless chumps cap off

    Ideal for roasting, grilling or pan fried, this cut has the bone and fat removed to provide a square lean muscle

  • Middle

  • Saddle chump on

    Saddle chump on

    A middle which includes the full rack, loin and chump all bone in. Cut to either 75mm or 60mm from the eye or to the eye depending on your preference.

  • Saddle chump on eye cut
  • Saddle chump off

    Saddle chump off

    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 either to 75; 60 or 25mm from eye of meat.

  • Long loin chump on

    Long loin chump on

    Derived from an 8 rib chump on saddle by sawing it along the backbone. The flap is removed 75mm, 60mm or 25mm from the eye of the meat depending on your preference.

  • Long loin chump off

    Long loin chump off

    Derived from an 8 rib chump off saddle by sawing it along the backbone. The flap is removed 75mm, 60mm or 25mm depending on your preference.

  • Loin saddle

    Loin saddle

    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 either 75mm or 25mm from the eye of meat.

  • Short loin

    Short loin

    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. The flap is removed 75mm from the eye.

  • Rack loin

    Rack loin

    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. The flap is removed 25mm from the eye.

  • Loin split eye cut
  • Boneless loin cap on

    Boneless loin cap on

    Very tender, lean, boneless cut with fat cap for extra flavour, similar to a rib eye beef steak, only much smaller. Best cooked quickly by fast roasting to rare or medium rare, pan-frying as a whole piece or cut across the grain into smaller portions

  • Boneless loin cap off

    Boneless loin cap off

    Very tender, lean, boneless cut with no exterior fat, similar to a beef rib eye, only much smaller. Best cooked quickly by fast roasting to rare or medium rare, pan-frying as a whole piece or cut across the grain into smaller portions

  • Rack saddle

    Rack saddle

    A two sided rack saddle that has not been split

  • 8 bone standard rack

    8 bone standard rack

    Standard lamb rack without the frenching or cap removed. Cut to either 75mm from the eye as standard, or 200mm to provide a lamb tomahawk rack

  • 8 bone frenched rack cap on

    8 bone frenched rack cap on

    A well trimmed rack with fat cap over the eye left on. Very tender, best served rare or medium rare by fast roasting. Pan-fry individual Frenched cutlets to rare or medium rare

  • 8 bone frenched rack cap off

    8 bone frenched rack cap off

    A well trimmed rack with the backbone and exterior fat removed. Bone cut to 75mm from the eye or 200mm from the eye to provide a lamb tomahawk. Very tender, best served rare or medium rare by fast roasting. Pan-fry individual Frenched cutlets to rare or medium rare

  • 8 bone carres rack cap off

    8 bone carres rack cap off

    A rack trimmed right back to the eye with the cap removed leaving only the eye of meat. Bones cut to 40mm from the eye

  • 4 bone frenched rack cap on

    4 bone frenched rack cap on

    A well trimmed rack with fat cap over the eye left on. Very tender, best served rare or medium rare by fast roasting. Pan-fry individual Frenched cutlets to rare or medium rare

  • 4 bone frenched rack cap off

    4 bone frenched rack cap off

    A well trimmed rack with the backbone and exterior fat removed. Bone cut to 75mm from the eye or 200mm from the eye to provide a lamb tomahawk. Very tender, best served rare or medium rare by fast roasting. Pan-fry individual Frenched cutlets to rare or medium rare

  • 4 bone carres rack cap off

    4 bone carres rack cap off

    A rack trimmed right back to the eye with the cap removed leaving only the eye of meat. Bones cut to 40mm from the eye

  • Rib plates

    Rib plates

    The rib plate is prepared from a side and consist of rib bones, intercostal muscles and overlaying fat and muscles. It consists of ribs and layers of muscle and fat. The cut is best roasted, pan fried or barbecued.

  • Shoulder

  • 5 rib fore

    5 rib fore

    Lamb shoulder including the fore shank, rib cage cut to 5 ribs in, and neck fillet

  • Square cut shoulder

    Square cut shoulder

    Lamb shoulder including rib cage cut to 5 ribs in and neck fillet with the fore shank and breast tip removed

  • Raised shoulder neck fillet in shank on

    Raised shoulder neck fillet in shank on

    Lamb shoulder with the rib cage removed with the shank and neck fillet either on or off

  • Raised shoulder neck fillet out shank on

    Raised shoulder neck fillet out shank on

    Lamb shoulder with the rib cage removed with the shank and neck fillet either on or off.

  • Raised shoulder neck fillet in shank off
  • Raised shoulder neck fillet out shank off
  • Oyster shoulder shank on

    Oyster shoulder shank on

    Lamb shoulder leaving only the blade bone in and shank on or off. Great for roasting and easy carvery

  • Oyster shoulder shank off

    Oyster shoulder shank off

    Lamb shoulder leaving only the blade bone in and shank on or off. Great for roasting and easy carvery.

  • Boneless shoulder

    Boneless shoulder

    Boneless, medium tender roasting joint. It is best roasted slowly, covered or uncovered, or pot-roasted

  • Foreshank

    Foreshank

    The fore shank is ideal for a slow-cooked casserole, covered roast or used for soup and provides great plate coverage, albiet slightly less meat content than the hind shank

  • Neck fillet

    Neck fillet

    Neck fillet is a tender continuation of the rack and loin muscles and provides a lean cut with higher marbling to add extra flavour. Best served seared and sliced

  • Neck whole

    Neck whole

    Neck is full of tender meat and often used in hot pots where the bones can add flavour or sliced into chops and seared

  • Shoulder frenched rack

    Shoulder frenched rack

    Lamb shoulder rack is known for its versatility and flavor. It is recommended for those who are looking for a less expensive substitute for the regualr french trimed rack.

  • Carcass

  • Carcass

    Carcass

    Full lamb carcass for those who want to do the bespoke butchery themselves and have all the pieces to innovate with. Also offered cut into 6 or 8 pieces to your liking

  • 4 way cut

    4 way cut

    Half a lamb carcass including square cut shoulder, fore shank, long loin, bone in leg with chump on and shank on and bone in flap

  • 8 way cut

    8 way cut

    Full lamb carcass butchered into square cut shoulders, fore shanks, long loins, bone in legs with chump on and shank on and bone in flaps