Lamb short saddle
Lamb short saddle
- GR Παϊδάκια
- EN Short saddle
- DE Nierenstück
- FR Selle anglaise
- IT Carré
- ES Silla
Lamb shoulder bone-in
Lamb shoulder bone-in
- GR Σπάλα με κόκκαλο
- EN Shoulder bone-in
- DE Schulter mit knochen
- FR Épaule avec os
- IT Spalla con osso
- ES Paletilla con hueso
Lamb sweetbreads
Lamb sweetbreads
- GR Γλυκάδια
- EN Sweetbreads
- DE Bries
- FR Ris d'agneau
- IT Animelle
- ES Mollejas
Lamb tongue without larynx
Lamb tongue without larynx
- GR Γλώσσα χωρίς λάρρυγα
- EN Tongue without larynx
- DE Zunge ohne kehlkopf
- FR Langue sans larynx
- IT Lingua senza laringe
- ES Lengua sin laringe
Lamb tripes
Frozen product consisting of cleaned lamb tripes.
The tripes are emptied of any residues, then cleaned and rinsed in hot water and bleached. The final product is packed and frozen.
Lamb tripes block frozen
Frozen meat consisting of cleaned lamb tripes.
The tripes are emptied of any residues, then cleaned and rinsed in hot water. The final product is packed and frozen in block .
Lean mutton leg block shank off
Legs are separated from the carcass including the chump,without the shank, legs are slash boned and trimmed.
Final product is frozen in blocks.
Lean mutton leg block shank on
Legs are separated from the carcass including the chump and the shank,legs are slash boned and trimmed. Final product is frozen in blocks.
Lean mutton leg IWP
Frozen boneless mutton leg shank off.
Legs are separated from the carcass including the chump. Legs are slash boned, trimmed and shank removed.
Loin Cutlets – 75mm Chump Off
No. per carton: -
Carton weight: approx. 10kg
This cut is prepared from a 75mm chump off, 8 rib or 1 rib loin. The loin is sliced into cutlets of 17mm thickness through the backbone. Rib length - 75mm
Mutton chops
Frozen meat product consisting of mutton chops.
Frozen mutton rack is bandsawn producing IQF chops.
Mutton fat
Frozen meat product, consisting of mutton carcass fat. Peri-renal fat is excluded.
This product is the result of removing the excess fat from different cuts of the carcass like: legs, shoulders, necks, loins, etc.
Mutton hind shank bone in
The shanks are separated from the legs, cutting at the joint. The tail is cut off. Finally, the product is frozen in IQF.
Mutton leg ABO
Frozen meat product consisting of large mutton legs bone in with little fat cover.
Legs are separated and the chump and shank are left on. The aitch bone and knuckle tip at the rise of the shank meat are removed. The final product is packed individually and frozen.
Mutton leg CKT
Frozen meat product consisting of mutton leg bone in with little fat cover.
Legs are separated from the back quarters of the carcass. The bone is left in and the chump, knuckle tip and tail are cut off. The final product is packed individually and frozen.
Mutton leg skewers
Skewers made of mutton leg dice.
The mutton leg is boned and trimmed then cut into dices of 25-35 g. Skewers have 6 dices each. Product is then frozen and packed.
Mutton membrane and trim
Frozen silver skin and trims.
Frozen meat product consisting of the silver skin that is removed from backstraps, tenderloins and legs and the small trims attached to it.
Mutton shoulder bone in
Frozen mutton shoulder bone in.
Shoulder blade is separated from the carcass along the rib cage. Shanck is on. Each shoulder is wrapped in film and then frozen down.
Mutton skewers
Skewers made of the neck and shoulder dice.
The neck and shoulder are trimmed and boned then cut into dices
of 30-40 g. Skewers have 4 dices each. Product is then frozen and packed.
Suckling-lamb carcass
Suckling-lamb carcass
- GR Αρνάκι γάλακτος σφάγιο
- EN Suckling-lamb carcass
- DE Milchlamm karkasse
- FR Agneau de lait carcasse
- IT Agnello da latte carcassa
- ES Carcassa de cordero lechal
Tenderloin – Butt On
No. per carton: approx. 16 x 7/VP
Carton weight: approx. 11.5kg
The tenderloin is removed from the inside of the loin cavity. The side muscle is removed and the tenderloin is trimmed of any excess fat.