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

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
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

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

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

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

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

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

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

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