Loin/Rack and Fillet:
French Rack part with deboned Loin part and Fillet
4 x 2 Loin/Rack vac.
Ca kg 7.5
7 - Rib Rack frenched
6 x Baby rack vac.
Ca kg 6.0
The eye of the meat from a loinRolled with fillet & tiedVery easy to cut into noisettes
10 Loin Noisettes indiv. vac.
Ca kg 8.0
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
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
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
Tipp off, layer packed shanks in boxes
Ca kg 6.0 per box
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