Loin/Rack and Fillet:

French Rack part with deboned Loin part and Fillet

4 x 2 Loin/Rack vac.

Ca kg 7.5

Baby Rack:

7 - Rib Rack frenched

6 x Baby rack vac.

Ca kg 6.0

Loin Noisette:

The eye of the meat from a loin
Rolled with fillet & tied
Very easy to cut into noisettes

10 Loin Noisettes indiv. vac.

Ca kg 8.0

Lamb Rump:

prepared from a bone in long leg, separating the muscle along the natural seam indiv. vac.

20 rump per box

Ca kg 8.0 per box

Lamb Leg:

prepared from a bone in short leg shank off tunnel deboned

6 legs per box

Ca kg 8.5 per box

Lamb Leg Trio:

Prepared from a bone in short leg shank off by separating the muscles along the natural seams & indev. vac. packed

6 Topside, 6 Thickflanks, 6 Silverside

Ca kg 8.5 per box

Lamb Shoulder and Neck Roast:

Rolled and combined pieces of Neck and shoulder in a net.

Caliber 80mm with a natural binder, guarenteed not to fall apart

Ca kg 4 x 2,2 kg per box

Lamb Shanks:

Tipp off, layer packed shanks in boxes

Ca kg 6.0 per box