LAMB WHOLE CARCASS
Description  : Carcass of lambs between 6 - 26 week old. Skin and interior organs out, kidney on
Packaging : Shrouded (if needed)
Weight : 14-20 kg
Shelf Life : 0-4 °C 5 days

LAMB FOREQUARTER
Description  : The forequarter part containing shoulder and forehand bone without neck. The soulder bone is cut exactly from cartilage part and all lymph nodes are cleaned.
Packaging : Plastic box
Weight : 0,9-1,9 kg / piece
Shelf Life : 0-4 °C 7 days, -18 °C 12 months
LAMB HINDQUARTER
Description  : The hindquarter part which is cut from 1st spin, lymph nodes cleaned, over tale fat out, containing pelvis-shank and middle bone with max. 4 mm fat thickness
Packaging : Plastic box
Weight : 1,70-2,70 kg / piece
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

DOUBLE LAMB LEG
Description  : The not seperated hindquarter parts which are cut from 1st spin, lymph nodes cleaned, over tale fat out, containing pelvis-shank and middle bone with max. 4 mm fat thickness
Packaging : Vacuumed, in plastic box
Weight : -
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

RACK OF LAMB
Description  : The part of whole cage taken out middle backbone and over cutlet brisket meat.Bone lenght must be max. 7 cm from ribeye end.  
Packaging : Vacuumed, in plastic box
Weight : 0,75-1,5 kg / adet
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB CUTLET
Description  : -                                                                                                                                                                                                          
Packaging : Vacuumed, in plastic box
Weight : -
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB LOIN
Description  : The part between the cage bone end and the shank bone start, tenderloin on, flank-back and loin fats are taken out.  
Packaging : Carton box / Plastic box
Weight : 0,60-1,00 kg / adet
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB NECK
Description  : The meat part which is cut between 6. and 7. knuckle, bloody parts and lymph nodes cleaned, trachea cut 1,5 cm              
Packaging : Vacuumed, in plastic box
Weight : 0,70-1,60 kg / piece
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB HINDQUARTER SHANK
Description  : Shanks of hindquarter, top bones cut
Packaging : Vacuumed, in plastic box
Weight : 0,40-0,80 kg / piece
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB RIBS
Description  : The part of lamb cage from which the brisket meat is taken out.  
Packaging : Carton box / Plastic box
Weight : -
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB FOREQUARTER BONELESS
Description  : The boneless part of forequarter from which shoulder and middle bone are taken out, shank on, lymph nodes cleaned, max. 4 mm fat thickness 
Packaging : Vacuumed, plastic box
Weight : 0,70-1,50 kg / piece
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB HINDQUARTER BONELESS
Description  : The boneless part of hindquarter from which pelvis-middle bone and shank are taken out, lymph nodes cleaned, max. 4 mm fat thickness 
Packaging : Vacuumed, plastic box
Weight : 1,20-1,90 kg / piece
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB NECK BONELESS
Description  : Boneless meat of lamb neck, neck vertebrae-trachea and Ligamnetum nuchae are taken out
Packaging : Vacuumed, plastic box
Weight : 0,45-1,05 kg / piece
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB LOIN BONELESS
Description  : The boneless meat from lamb loin bone-in, vertebrae and backbone are taken, tenderloin on, fat and tendons cleaned
Packaging : Vacuumed, plastic box
Weight : 0,25-0,50 kg / kg
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB TENDERLOIN
Description  : The meat inside the spine, taken out the fat and membrane
Packaging : Vacuumed, plastic box
Weight : 0,075-0,115 kg / piece
Shelf Life : 0-4 °C 7 days, -18 °C 12 months

LAMB BRISKET
Description  : The meat left after the seperation of cage from the rib bones
Packaging : Vacuumed, plastic box
Weight : -
Shelf Life : 0-4 °C 10 days, -18 °C 12 months