halal lamb cutlet Archives

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Lamb caul fat.

Every membrane is cleaned and chilled, then bagged. Five membranes/bag.

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Lamb cutlet end

GR Παϊδάκια δεύτερα
EN Cutlet end
DE Kotelettstück
FR Premières côtes
IT Costoletta
ES Chuleta

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Lamb feet skinned and frozen.

The feet are separated from the carcass, then cleaned in hot water in washing and skinning maschine. Once clean and skinned, the product is packed and frozen.

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Lamb feet skinned and frozen in block.

The feet are separated from the carcass. The feet are cleaned in hot water in the washing and skinning maschine, then packed and frozen.

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Flaps

No. per carton: Bulk Packed Carton weight: approx. 20kg

The flaps are the residual portion of the ribs and belly left after the loin or saddle has been removed from the rib cage.

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Lamb forequarter

GR Μπούτι
EN Forequarter
DE Vorderviertel mit rücken
FR Basse
IT Busto con carré
ES Delantero con lomo

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Lamb forequarter flank-on

GR Εμπρόσθιο τσατάλι με λάπα
EN Forequarter flank-on
DE Vorderviertel mit lappen
FR BAsse avec flanchet
IT Buston con pancia
ES Delanntero doble con falda

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Lamb head (Without eyes, without tongue and skinned)

LAMB

Lamb head (Without eyes, without tongue and skinned)

GR Κεφάλι (Χωρίς μάτια, χωρίς γλώσσα ,γδαρμένο)
EN Head (Without eyes, without tongue and skinned)
DE Kopf (ohne augen, ohne zunge, enthäutet)
FR Tête (sans yeux, sans langue, sans peau)
IT Testa (senza occhi, senza lingua, senza pelle)
ES Cabeza (sin ojos, sin lengua, sin piel)

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Lamb heads skinned.

Each head is cleaned and skinned, then individually bagged and frozen.

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Lamb heart

GR Καρδιά
EN Heart
DE Herz
FR Coeur
IT Cuore
ES Corazón

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Frozen lamb hearts.

The hearts are separated from the plucks and the pericardiac fat is cut off, then the product is frozen naked in block.

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Lamb hinds and ends with fat and kidneys

LAMB

Lamb hinds and ends with fat and kidneys

GR Τσατάλι με ράχη, λίπος και νεφρά
EN Hinds and ends with fat and kidneys
DE Lammpistole mit fett und nieren
FR Pan double avec graisse et rognons
IT Sella con grasso e rognoni
ES Pistola con grasa y riñones

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Lamb kidneys

GR Νεφρά
EN Kidneys
DE Nieren
FR Rognons
IT Rognoni
ES Riñones

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Lamb leg

GR Μπούτι
EN Leg
DE Keule
FR Gigot
IT Coscetto
ES Pierna

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Lamb Leg Part Boned – Shank Off Chump Off

LAMB

No. per carton: approx. 8 Carton weight: approx. 13.5 kg

This cut is also known as an FBO or femur bone only leg, chump off. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The boneless chump and shank are subsequently removed.

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Lamb Leg Part Boned – Shank On Chump Off

LAMB

Lamb leg unsplit

GR Διπλό οπίσθιο τεταρτημόριο
EN Leg unsplit
DE Keule doppelt
FR Cullote
IT Coppia di cosciotto
ES Pierna doble

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Lamb Leg Part Boned – Shank On Chump On

LAMB

No. per carton: approx. 10 Carton weight: approx. 20kg

This cut is also known as an ABO or aitch bone removed leg chump on. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The knuckle tip is subsequently removed.

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Lamb Leg Steaks

LAMB

No. per carton: approx. 26 x 2/VP Carton weight: approx 10.5kg

The leg steaks are derived from a part boned chump off lamb leg. Slices are cut to a thickness of 20mm from the chump end through to the hindshank. Leg steaks are the cutlets which contain the circular femur bone.

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Lamb liver

LAMB

Lamb liver

GR Συκώτι
EN Liver
DE Leber
FR Foie
IT Fegato
ES Hígado

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Lamb loin deboned and lamb fillet

LAMB

Lamb loin deboned and lamb fillet

GR Σέλα χωρίς κόκκαλα και αρνίσιο φιλέτο
EN Loin deboned and lamb fillet
DE Rücken ohne knochen und lammfilet
FR Carré désossé et filet d'agneau
IT Carré d'agnello disossato e filetto d'agnello
ES Lomo de cordero deshuesdao y filete de cordero

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Lamb mesentery

LAMB

Frozen lamb mesentery.

The mesentery are cleaned and chilled. Then the product is bagged, approx. 10 mesentery / bag, and frozen.

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Lamb neck bone-in

LAMB

Lamb neck bone-in

GR Λαιμός
EN Neck bone-in
DE Nacken mit knochen
FR Collier avec os
IT Collo con osso
ES Pescuezo

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Lamb pluck (lung, heart, liver)

LAMB

Lamb pluck (lung, heart, liver)

GR Συκωταριά (πνευμόνια, καρδιά, συκώτι)
EN Pluck (lung, heart, liver)
DE Innereien (lunge, herz, leber)
FR Abats (poumon, Coeur, foie)
IT Interiora (polmone, cuore, fegato)
ES Asadura (bofe, corazón, hígado)

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Lamb plucks

LAMB

Lamb lung, liver and heart.

Product is first chilled then every pluck is individually bagged and frozen.

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Lamb short saddle

LAMB

Lamb short saddle

GR Παϊδάκια
EN Short saddle
DE Nierenstück
FR Selle anglaise
IT Carré
ES Silla

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Lamb shoulder bone-in

LAMB

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

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Lamb sweetbreads

LAMB

Lamb sweetbreads

GR Γλυκάδια
EN Sweetbreads
DE Bries
FR Ris d'agneau
IT Animelle
ES Mollejas

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Lamb tongue without larynx

LAMB

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

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Lamb tripes

LAMB

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.

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Lamb tripes block frozen

LAMB

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 .

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Lean mutton leg block shank off

MUTTON

Legs are separated from the carcass including the chump,without the shank, legs are slash boned and trimmed. Final product is frozen in blocks.

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Lean mutton leg block shank on

MUTTON

Legs are separated from the carcass including the chump and the shank,legs are slash boned and trimmed. Final product is frozen in blocks.

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Lean mutton leg IWP

MUTTON

Frozen boneless mutton leg shank off.

Legs are separated from the carcass including the chump. Legs are slash boned, trimmed and shank removed.

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Loin Cutlets – 75mm Chump Off

LAMB

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

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Mutton chops

MUTTON

Frozen meat product consisting of mutton chops.

Frozen mutton rack is bandsawn producing IQF chops.

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Mutton cubes 5 kg

MUTTON

Frozen boneless mutton cubes 4,5 cm.

The whole carcass is boned. The boneless meat is frozen in block.The blocks are bandsawed producing 4,5 cm IQF cubes.

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Mutton fat

MUTTON

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.

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Mutton hind shank bone in

MUTTON

The shanks are separated from the legs, cutting at the joint. The tail is cut off. Finally, the product is frozen in IQF.

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Mutton leg ABO

MUTTON

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.

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Mutton leg CKT

MUTTON

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.