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Lamb Rack Frenched
- 8-rib lamb racks with cap removed, 4" bone, 2-3" french and 1-2” lip. Available in 10-12, 12-14, 14-16, 16-18, or 18-20 oz. racks. 2 frozen vacuum-sealed half racks per pack. 20 lb. average case.
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Lamb Leg BRN
- Lamb leg boned, rolled and netted. Shank removed for roasting or carving presentation. Average 3-4 lb. boneless leg individually vacuum sealed and frozen. 6 packs per case. 24 lb. average case.
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Lamb Fore Shank
- Lamb fore shank, bone-in, separated from the chuck end. Average 10-14 oz. shank. Vacuum sealed or layer packed and frozen. 40 pieces per case.
29 lb. average case.
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Lamb Loin Boneless
- Lamb loin boned and trimmed, 0 x 0 with silver skin removed. 4 boneless loin eyes per vacuum-sealed and frozen pack, average 20-24 packs per case.
22 lb. average case.
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Lamb Loin Chop
- T-bone to porterhouse style chops. Available 3 or 4 oz. portions. 2 chops per vacuum-sealed and frozen pack. 10 lb. average case. Additional portion sizes available upon request.
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Lamb Rib Chop Cocktail Style
- Lamb rib chops with cap removed and frenched cocktail style. 1.5-2.5 oz. portion. Vacuum sealed and frozen. 10 lb. average case.
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