Middle Cuts
Bone-In Lamb Frenched Racks cut 75mm frenched 37mm (3″x1 1/2″)
Individually weight ranged in 57gm (2 ounce) multiples from: 340g (12oz) to 680g (24oz) 2 per vacuum pack interlocked (alternative packing 69style)
Bone-In Lamb Frenched Racks cut 30mm frenched 30mm (1 1/4″x1 1/4″)
Individually weight ranged in 57gm (2 oz) multiples from: 280g (10oz) to 510g (18oz) 2 per vacuum pack interlocked (alternative packing 69style)
Bone-In Lamb Short Loin Saddle 25mm (1″) tail
Alternative may be produced with up to 75mm (3″) tail 1 per vacuum pack approximately 1.2- 1.6 kgs (2 1/2-3 1/2lbs)
Bone-In Lamb Short Loins 25mm (1″) tail
Alternative may be produced with up to 75mm (3″) tail 1 per vacuum pack approximately 0.6- 0.8kgs (1 1/4-1 3/4lbs)
Boneless Lamb Short Loins Silver Skin Removed
Individually weight ranged to: 130-170g (4-6oz) or 170-240g (6-8oz) 4 per vacuum pack. Alternative may be produced with silver skin on. Available frozen in individual skin pack.
Boneless Lamb Tenderloins
Packed on trays to 500gm (1lb) minimum weight. Approximately 8 tenderloins per tray 1 tray per vacuum pack.
