-
Frenched Lamb Rack
- 8-rib lamb racks with cap removed, 4" bone, 2-3" french and 1-2" lip. Available in 20-22, 22-24, 24-26, 26-28, or 28 oz. and up racks. 2 vacuum-sealed half racks per pack. 20-40 lb. case.
 -
Lamb Fore Shank
- Lamb fore shank, bone-in, separated from the chuck end. Average 10-16 oz. shank. Vacuum sealed or layer packed and frozen. 40 pieces per case.
48 lb. average case.
 -
Lamb Leg BRN
- Lamb leg boned, rolled and netted. Shank removed for roasting or carving presentation. Average 4-6 lb. boneless leg individually vacuum sealed. 6-8 packs per case. 24-32 lb. case.
 -
Lamb Loin Boneless
- Lamb loin boned and trimmed, 0 x 0 with the silver skin removed. 4 boneless loin eyes per vacuum-sealed pack, average 16 packs per case. 25 lb. average case.
 -
Lamb Loin Chop
- T-bone to porterhouse style chops. Available 3-4 oz. portions. 3 vacuum-sealed chops per pack.
10 lb. average case.
Additional portion sizes available upon request.
 -
Lamb Tenderloin
- Boneless whole tenderloin from the leg and loin section, creating a whole tenderloin boneless with the silver skin on. 10 pieces per vacuum-sealed pack, 20 packs per case. 32 lb. average case.
|
|
