Middle Cuts

Bone-In Lamb Frendched Racks 

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 

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)

Cone-In Lamb Shortloin Saddle 

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 

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 

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 

Boneless Lamb Tenderloins

Packed on trays to 500gm (1lb) minimum weight. Approximately 8 tenderloins per tray 1 tray per vacuum pack.

Recipes

  • Lamb Chops “Kiwi” style
  • Lamb Chops "Kiwi" style
  • Serves 4 12 Hawke’s Bay Natural Lamb leg or loin chops Salad greens Fresh mint Tomatoes 4 medium potatoes A dash of truffle oil 1 tbsp cream Olive oil Scallions For lunch – Grill chops on high heat for 3-5 minutes each side. Serve over salad greens with fresh chopped mint. For dinner – Grill Read More

  • Frenched Lamb Rack
  • Frenched Lamb Rack
  • Serves 4 2 racks of Frenched Hawke’s Bay Natural Lamb 4 tbsp parsley, fresh 1 tsp thyme, dried 2 large cloves garlic, minced 2 tbsp olive oil, extra virgin 1 cup breadcrumbs, fresh 2 tbsp dijon mustard Salt and pepper Mix parsley, thyme, garlic, olive oil and breadcrumbs in a bowl. Season lamb with salt Read More