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

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

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

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

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

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