Lamb Commercial Products mobile no packaging

Our Lamb Range

Silver Fern Farms Lamb is raised just as nature intended – on the lush, open pastures of New Zealand by passionate and skilled farmers. The result is a product that is recognised around the world for its subtly sweet flavour and tenderness.

We offer a full range of chilled and frozen lamb cuts, packaged and labelled to requirement, all year round. Our expert processing techniques and adherence to minimum chilled holding periods ensure maximum tenderness. Strict standards, quality controls and safety and hygiene processes ensure we deliver some of the world’s best lamb, every time.

  • Grass-fed, pasture-raised
  • Subtly sweet in flavour
  • Naturally tender and succulent
  • Halal certified

 

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— Choose cut —

Leg Part Boned - Shank Off Chump Off

No. per carton: approx. 8
Carton weight: approx. 13.5 kg

This cut is also known as an FBO or femur bone only 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 boneless chump and shank are subsequently removed.

Lamb Leg Part Boned Shank Off Chump Off
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Leg Part Boned - Shank Off Chump On

No. per carton: approx. 7
Carton weight: approx. 13.5 kg

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.

Lamb Leg Part Boned Shank Off Chump On
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Leg Part Boned - Shank On Chump Off

No. per carton: approx. 12
Carton weight: approx. 24kg

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 Off
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Leg Part Boned - Shank On Chump On

No. per carton: approx. 10
Carton weight: approx. 20kg

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.

Lamb Leg Part Boned Shank On Chump On
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Leg Steaks

No. per carton: approx. 26 x 2/VP
Carton weight: approx 10.5kg

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.

Lamb Leg Steaks
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Loin Cutlets - 75mm Chump Off

No. per carton: -
Carton weight: approx. 10kg

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

Lamb Loin cutlets
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Neck Fillet

No. per carton: approx. 18 x 4/VP
Carton weight: approx. 12kg

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

Lamb neck fillet
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Necks / Neck Slices

No. per carton: -
Carton weight: approx. 20kg

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

Lamb neck slices
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Oyster Cut Shoulder - Shank On

No. per carton: approx. 9-11
Carton weight: approx. 12kg

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
Lamb Oyster Cut Shoulder Shank on
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Rack - 75mm

No. per carton: approx. 22
Carton weight: approx. 18.5kg

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.

Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Saddle Cutlet - 25mm

No. per carton: -
Carton weight: approx. 10kg

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. 

Lamb Saddle Cutlet 25mm
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Shoulder Cutlets

No. per carton: -
Carton weight: approx. 15kg

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

Lamb Shoulder Cutlets
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Square Cut Shoulder

No. per carton: approx. 11
Carton weight: approx. 23kg

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.

Lamb Sqaure cut shoulder
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Tenderloin - Butt On

No. per carton: approx. 16 x 7/VP
Carton weight: approx. 11.5kg

The tenderloin is removed from the inside of the loin cavity. The side muscle is removed and the tenderloin is trimmed of any excess fat. 

Lamb Tenderloin
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g