 -
4-Rib Lamb Chops, Frenched Rack
- Selected USDA Choice lamb rack, cap removed, chine, feather, bones removed.
Frenched 1". Weight 14 to 16 oz. Recipes on bag. Cryovaced to extend shelf life
to a maximum of 30 days.
Packed 8 pieces per case.
 -
8-Rib Lamb Chops, Frenched Rack
- Selected USDA Choice lamb rack, cap removed, chine, feather, bones removed.
Frenched 1". Weight 28 to 32 oz. Recipes on bag. Cryovaced to extend shelf life
to a maximum of 30 days.
Packed two 8-rib and six 4-rib sections per case.
 -
Combo Lamb Leg Roast, Semi-Boneless
- Selected USDA Choice lamb leg, trimmed with shank and aitch bone removed.
Recipes on bag. Cryovaced to extend shelf life to to a maximum of 30 days.
Packed 2 whole and 4 halves per case.
 -
Lamb Foreshank
- Selected USDA Choice lamb foreshank with trotter bone removed. Approximately
1.25 lbs. Cryovaced to extend shelf life to a maximum of 30 days. Individually
wrapped.
Packed 7 pieces per case.
 -
Lamb Leg Roast, Semi-Boneless
- Selected USDA Choice whole semi-boneless lamb leg cut in half, shank
removed, yielding a shank and a butt portion.Recipes on bag. Packed 8 halves.
Cryovaced to extend shelf life to a maximum of 30 days.
Packed 8 halves per case, 3-4 lbs. per piece.
 -
Retail Lamb Leg Roast, Boneless
- Selected USDA Choice lamb leg, trimmed, boned, rolled, tied, and jet netted.
Shank removed, cut into 2 to 4 lb. retail size roast. Recipes on bag. Cryovaced to
extend shelf life to a maximum of 30 days. Packed 8 pieces per case.
 -
Seasoned Butterflied Lamb Leg
- Selected USDA Choice lamb leg, trimmed, boned and butterflied. Marinated in a
rosemary spice. Great on the grill, baked or broiled. Approximately 2 lbs. each.
Cryovaced to extend shelf life to a maximum of 30 days.
Packed 6 pieces per case.
 -
Seasoned Lamb Leg Roast, Boneless
- Selected USDA Choice lamb leg, trimmed, boned, rolled. Retail style BRT lamb
leg, shank removed. Netted with pop-up timer. Seasoned with special spices to
ensure great flavor. Approximately 2 to 3 lb. roast. Recipes on bag. Cyrovaced to
extend shelf life to a maximum of 30 days. Packed 4 pieces per case.
 -
Veal Breast
- Selected veal breast, cut into 3-4 bone section. Pocket in each piece. Recipes on
bag. Cyrovaced to extend shelf life to to a maximum of 30 days. Packed 4 or 8
pieces per case.
 -
Veal Chuck Roast
- Selected veal chuck, boned, trimmed, and netted. Recipes on bag. Cryovaced to
extend shelf life to a maximum of 30 days.
Packed 6 pieces per case.
 -
Seasoned Veal Shoulder Roast
- Selected veal chuck, boned, trimmed, and hand-seasoned. Netted with pop-up
timer. Recipes on bag. Cryovaced to extend shelf life to a maximum of 30 days.
Packed 4 pieces per case.
 -
Whole Lamb Leg Roast, Boneless
- Selected USDA Choice lamb leg, trimmed, boned, rolled, tied, and jet netted with
shank removed. Approximately 8 to 10 lbs. Recipes on bag. Cryovaced to extend
shelf life to a maximum of 30 days. Packed 2, 4 or 6 pieces per case.
|
|
