Primals

• Leg - with chump
• Leg - without chump
• Leg - Carvery without chump
• Leg - Carvery French-trimmed, with chump
• “Premium” Carvery Leg of Lamb
• Leg Joints (traditional)
• Leg (boned and rolled)
• Chump (bone-in)
• Chump (boneless)
• Topside Roast
• Mini-roast (Topside)
• Lamb - Pave
• Mini-roast (Thick Flank)
• Leg Noisette Joint
• Daubes (Leg)
• “Premium” Lamb Leg Steaks
• Leg Steaks
• Escallops (Thick flank)
• Leg Steaks (bone-in)
• Chump Steaks (bone-in)
• Chump Steaks (boneless)
• Shank (Leg)
• Shank - French-trimmed (Leg)
• Shank French-trimmed (without heel muscle)

• Middle
• Middle - excluding breast flanks
• Short Saddle
• Short Saddle - de-boned and rolled
• Short Saddle - Stuffed
• Best End Neck - Short - un-split
• Best End of Neck - short and split
• Loin - with Chump
• Loin - without Chump
• Rack - seven-rib
• Racks - two x three rib to include one cutlet
• “Premium” single bone mini-rack
• Rack - Banqueting-Style
• Cannon - bone-in
• “Premium” Lamb Sirloin
• “Premium” Lamb Cannon
• Loin - boned and rolled
• Barnsley Chops
• “Premium” French-trimmed cutlets
• Cutlets
• “Premium” T-bone chops
• Valentine Steaks
• “Premium” Lamb Noisettes
• Noisette Skewers
• Cannon Skewers
• Fillets
• Saddle - bone-in
• Saddle - boneless
• Best End (Long)
• Chine and end (long)
• Chine and end (short)

• Short fore
• Shoulder Traditional (bone-in)
• Shoulder - half (bone-in)
• Scrag Joint
• Scrag Slices
• “Rustic” Lamb Roast
• Shoulder - boned and rolled
• “Premium” Shoulder - Carvery Roast
• Lamb Victoria Roast / Mini Roast
• Shoulder - Noisette Joint
• Rack - shoulder six-ribs
• Daubes
• Rustic Lamb Chunkies
• Lamb Rosettes
• Neck
• Neck Fillet
• Knuckle (Shoulder)
• Knuckle Short (shoulder)
• Knuckle – Standard (shoulder)

• Breast - Square cut
• Breast with flank
• Breast Tip

• “Premium” Diced Leg 95% VL
• Diced Shoulder 90% VL
• Stir-fry

• Minced Lamb 95% VL
• Minced Lamb 90% VL