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Lamb Rack Frenched
- 8, 9 or 10-rib lamb racks available cap on or cap off with a 4" bone, 3" french and 1" lip. Vacuum sealed with 2 half racks per pack. 3, 6 or 10 packs per case. Also available individually vacuum sealed.
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Lamb Denver Rib
- Trimmed lamb breast yielding high quality Denver Rib (spare rib). Vacuum sealed in 4-piece packs, 3 packs per case. 10 lb. average case.
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Lamb Fore Shank/Hind Shank
- Lamb fore shanks or hind shanks cut from the lower portion of the arm (front leg) or rear leg. Vacuum sealed in 4-piece packs, 2 packs per case.
10 lb. average case.
Also available as frenched hind shank. Vacuum sealed in 1 piece packs, 9 packs per case.
10 lb. average case.
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Lamb Hind Shank Osso Buco
- Lamb hind shank with the side muscle removed and cut into 1" or 2" osso buco. 4-6 oz. portions vacuum sealed in 5 lb. packs, 2 packs per case.
10 lb. average case.
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Lamb Leg BRT
- Lamb leg boned, trimmed and jet-netted. Also available seasoned. Individually vacuum sealed. 2, 4 or 6 packs per case.
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Lamb Leg Steak, Center Cut
- Lamb leg steak, cut from the center of a bone-in lamb leg. Available in 11-14 oz. or 17-19 oz. portions. Individually vacuum sealed. 10 lb. average case.
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Lamb Leg Steamship Round
- Trimmed lamb leg with aitch bone removed and shank frenched. Netted for roasting. Individually vacuum sealed. 2, 4 or 6 packs per case.
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Lamb Loin Boneless
- Lamb loin eye boned and trimmed. Available 0 x 0 or 1 x 1 with fat cap on. Also available trimmed to the silver skin or completely cleaned to the eye. Vacuum sealed in 1-piece packs, 8 packs per case.
12-15 lb. average case.
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Lamb Loin Chop
- Lamb loin trimmed with a 1" average tail and cut to yield T-bone or porterhouse style chops. Available in 3, 4, 5, 6, 8, or 10 oz. portions. Vacuum sealed in 2-piece packs. 10 lb. average case.
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Lamb Rib Chop Frenched
- Lamb rack with chine and feather bones removed. Chop has 4" bone, 3" french and 1" lip. Available in 2, 3 or 4 oz. portions. Vacuum sealed in 1 lb. packs, 10 packs per case. 10 lb. average case
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Lamb Shoulder Chop
- Lamb chuck cut into 3/4" or 1" round bone and blade bone chops. Individually vacuum sealed in 6-8 oz. portions. 6 round bone and 12 blade bone chops per case. 12-15 lb. average case.
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Lamb Stew
- Lamb chuck boned and hand-cut into 1" to 1.5" average cubes. May include shank meat. Vacuum sealed in 5 lb. packs, 2 packs per case. 10 lb. case.
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Lamb Top Round
- Separated from lamb leg to make lamb top round, cap on or cap removed. Individually vacuum sealed. 6 packs per case. 10 lb. average case.
Also available hand-cut into 1" to 1.5" lamb leg kabobs. 10 lb. average case.
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