Product Description

Lamb

Available Cuts: 1. LEG:

a. Leg Chump On: Leg Chump On is prepared from a side by a straight cut though the 6th lumbar vertebrae to a point just clear of the tip of the illium to the ventral portion of the flank.

 

b. Leg Chump On Shank Off: is prepared from a leg chump lamb_1 on by the removal of the shank at the stifle joint, and a cut through the heel muscles of the silverside

 

c. Leg Chump Off: is prepared from a leg chump on, by the removal of the chump by a cut approximately *2 mm from the hip joint (acetabulum) and at right angles across the primal.

 

d. Leg Chump Off Shank Off: Prepared from a leg chump off by the removal of the shank (tibia) at the stifle joint, and by a cut through the heel muscles of the silverside

 

Chump: Chumps is prepared from a leg chump on, by the removal of the chump by a cut approximately *2mm from the hip joint (aceptabulum), and at right angles across the primal.

 

2. SADDLE: Saddle is prepared from a full carcase by a cut through the 6th lumbar vertebrae to the tip of the ilium continuing to the ventral portion of the flank. Another cut is made removing the forequarter between the specified ribs to the ventral portion of the breast.

 

a. Loin is prepared fron a side by the removal of the forequarter along the specified rib, and removal of the leg by a cut passing through the lumbo sacral junction to the flank.

 

b. Rack is prepared from a loin by a cut through the M. longissimus thoracis (eye muscle) between specified ribs.

 

c. Loin end rack is prepared from a loin by a cut through the M. longissimus thoracis (eye muscle) caudal to the 7th and caudal to the *2th rib. The ventral cutting line is at a specified distance from the edge of the eye muscle at the caudal end.

 

d. Rack (frenched) is prepared from a rack, the cap muscle to be retained in situ. The featherbones and chine are removed. The ribs are cut parallel to the chine edge at a distance approximately *0cm from the eye of meat. The ribs are trimmed (frenched) to a distance of 5cm from the eye of meat.

 

e. Tenderloin (fillet) is prepared from the side by removing the muscles in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium. The side strap (M. psoas minor) remains attached.

 

f. Tenderloin-butt off is the (tail) muscle of the tenderloin attached to the short loin after the separation of the leg.

 

3. FOREQUARTER: Forequarter is prepared from a side by a straight cut between the specified ribs separating the forequarter and the hindquarter.

 

a. Shoulder is prepared from a forequarter. The neck is removed lamb_3 by cutting along the dorsal line between the 3rd and 4th cervical vertebrae. The ventral cutting line is a straight cut at the junction of the 2nd and 3r rib and sternum bone to the specific rib. A portion of the humerus bone and shank is retained.

 

b. Square Cut Shoulder is prepared from a forequarter by removing the neck between the 3rd and 4th cervical vertebrae. The breast and fore shank are removed by a cut commencing at the junction of the 1st rib and 1st sternal segment continuing to the caudal cutting line at the specified rib.

 

c. Shoulder (oyster cut) is prepared from a forequarter and consists of the scapular, humerus and foreshank bones together with associated muscles. A cut is made following the seams between the overlying muscles and underlying uscles and ribs, leaving the undercut (M. Subscapularis) attached

 

d. Forequarter is prepared by the removal of bones, cartilage, ligamentum nuchae and lymph nodes.

 

4. FANCY:

a. The kidney is prepared by the removal of blood vessels and lamb_4 ureter at their point of entry to the kidney. The kidney capsule is removed.

 

b. The Liver is prepared with the hepatic lymph nodes attached. Any fat, blood vessels and connective tissue is removed.

 

Tongue Blade: Derived from a tongue short cut by removing the hyoid bones, salivary glands, tip of the epiglottis and fat.

 

d. A thymus gland (sweetbread) is derived from young animals and is pale and lobulated, lying along the neck and on each side of the trachea. The thymus is trimmed of surrounding fat and connective tissue.