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Lamb casings

Lamb casings.


Casings are cleaned and knotted. Three casings/ knot. Product is then bagged.
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Lamb casings block frozen

Lamb casings.


Casings are cleaned and knotted. Three casings/knot. Product is then bagged and frozen in block.
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Lamb caul fat

Lamb caul fat.


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

Lamb cutlet end

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

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 block frozen

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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Lamb Flaps

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 – Breast Off

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

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 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

Lamb heads skinned.


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

Lamb heart

  • GR Καρδιά
  • EN Heart
  • DE Herz
  • FR Coeur
  • IT  Cuore
  • ES Corazón
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Lamb hearts block frozen

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 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

Lamb kidneys

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

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

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 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

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

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 liver

  • GR Συκώτι
  • EN Liver
  • DE Leber
  • FR Foie
  • IT  Fegato
  • ES Hígado
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Lamb loin deboned and lamb fillet

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

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 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 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 lung, liver and heart.


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

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 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 sweetbreads

  • GR Γλυκάδια
  • EN Sweetbreads
  • DE Bries
  • FR Ris d'agneau
  • IT  Animelle
  • ES Mollejas
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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
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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.
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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 .
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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.
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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.
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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.
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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
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Mutton 6 way cut 16/20 Kg

Frozen mutton carcass (16-20 kg) cut into 6 pieces (leg, loin with the flap and breast and shoulder with neck).


Frozen mutton carcass cut in six pieces with a band saw.
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MUTTON 6-WAY-CUTS

Best quality fresh,chilled and frozen Lamb, Mutton, veal, goat, Camel, horse meat,beef (bull meat),in bulk and on wholesale worldwide including
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MUTTON AORTA

MUTTON AORTA

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MUTTON BACK-BONES

MUTTON BACK-BONES

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Mutton backstrap skin off layerpack

Frozen product consisting of boneless clean mutton loins. Loins are clean of silver skin and layered.


Loins are boned and trimmed, silver skin is removed with a peeler-machine and then placed on layers separated by transparent film sheets.
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Mutton backstrap skin off vacuum pack

Vacuum packed and frozen boneless loins without skin.

The loins are sparated from the mutton carcass and trimmed. The skin is removed with a peeler-machine and the loins are cut in half. The loins are vacuum packed.
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Mutton backstrap skin off vacuum pack 1 kg

Vacuum packed and frozen boneless loins without skin.

The loins are sparated from the mutton carcass and trimmed. The skin is removed with a peeler-machine and the loins are cut in half. The loins are vacuum packed.
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MUTTON BODY-FAT

MUTTON BODY-FAT

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Mutton chops

Frozen meat product consisting of mutton chops.

Frozen mutton rack is bandsawn producing IQF chops.
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Mutton cubes 10 kg

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 cubes 5 kg

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 dices 20/30 block

Frozen meat consisting of mutton shoulder.

Mutton shoulder is boned and trimmed, then cut by hand into 20-30 g pieces, then frozen in block.