Leg Part Boned - Shank Off Chump On

This cut is also known as an FBO or femur bone only leg, chump on. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The shank is subsequently removed.

Leg Part Boned - Shank On Chump Off

This cut is also known as an ABO or aitch bone removed leg chump off. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The chump and knuckle tip are subsequently removed.

Leg Part Boned - Shank On Chump On

This cut is also known as an ABO or aitch bone removed leg chump on. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The knuckle tip is subsequently removed.

Leg Steaks

The leg steaks are derived from a part boned chump off lamb leg. Slices are cut to a thickness of 20mm from the chump end through to the hindshank. Leg steaks are the cutlets which contain the circular femur bone.

Loin Cutlets - 75mm Chump Off

This cut is prepared from a 75mm chump off, 8 rib or 1 rib loin. The loin is sliced into cutlets of 17mm thickness through the backbone. Rib length - 75mm

Neck Fillet

This cut is the eye of meat that runs from the neck through the forequarter. The paddywack and excess fat are removed.

Necks / Neck Slices

The whole neck is removed from the base of the shoulder by a saw cut. The atlas tip is removed.

Optional Specification: 20mm neck slices

Oyster Cut Shoulder - Shank On

This cut is prepared from a bone-in forequarter. The oyster cut shoulder comprises of the shank bone, arm bone and blade bone, separated from the rib cage along the natural seam. The underlying muscle on the blade bone remains with the oyster shoulder. The knuckle tip is removed.

Optional Specifications:

• Shank removed
• Straight leg

Rack - 75mm

The rack is prepared by splitting an 8 rib 75mm loin between the 12th and 13th ribs creating the rack and a 1 rib shortloin.

Saddle Cutlet - 25mm

This cut is prepared from an 8 rib or 1 rib saddle. The saddle is then sliced into cutlets of 20mm thickness through the backbone. 

Shoulder Cutlets

The shoulder cutlets are derived from a square cut shoulder, cut to a thickness of 20mm. 

Square Cut Shoulder

The shoulder is removed from the carcase at a right angle and then split by a straight cut through the backbone. The shank and breast are removed in a straight line parallel to the backbone. The protruding neck is removed in line with the back.