LAMB CUTS / LEGS

5e7c78dba4df065d650510ff
  • Country Origin: New Zealand
IMAGE 1- Long Leg bone-in Taken from a bone-in side. Separated by a straight cut at right angles to the line of the back between the 5th and 6th lumbar vertebrae. Additional specifications: Knuckle tip removed. Flank and precural gland removed. / IMAGE 2- Short cut leg, bone-in, chump-off Taken from the bone-in side by a straight cut at the right angles to the line of the back, approximately 30mm below the round of the aitch bone. Additional specifications: Distance of removal from the aitch bone; Removal of the knuckle tip. Removal of the flank precrural gland. Amount of trimming 3015 Bone-in leg steaks 3105 Boneless leg steaks. / IMAGE 3- Part boned leg, chump-on, shank-on, aitch bone removed Prepared from a long leg by the removal of the aitch bone and sacral vertebrae. / IMAGE 4- Part boned leg, chump-off, shank-on, aitch bone removed Prepared from the short leg by removing the aitch bone and sacral vertebrae. / IMAGE 5- Femur bone or Part boned leg, chump-on, shank-off Prepared from a long leg by removing the aitch bone and sacral vertebrae. The shank is removed by a straight cut through the stifle joint. / IMAGE 6- Femur bone or Part boned leg, chump-off, shank off Prepared for a short leg by removing the aitch bone and sacral vertebrae. The shank is removed by a straight cut through the stifle joint. / IMAGE 7- Half leg shank end and Half leg fillet end The chump-off, shank-on leg is cut into a 'shank end' and a 'fillet end' by a straight cut immediately below the stifle joint. / IMAGE 8- Easy carve leg or Carvery leg Prepares from a long leg by the removal of the aitch bone, sacral vertebrae, femur bone, patella and knuckle. Additional specifications: Tied or netted / IMAGE 9- Boneless leg, chump-on, shank-off Prepared from a chump-on, shank-off leg by removing the aitch bone and sacral vertebrae, and by the tunnel bone removal of the femur bone. / IMAGE 10- Boneless leg, chump-off, shank-off Prepared from a chump-off, shank-off femur bone leg by the tunnel bone removal of the femur bone. Additional specifications: Amount of trimming. Method of packaging. / IMAGE 11- Boneless rolled netted leg Boneless leg chump-on, shank-off, rolled and netted. / IMAGE 12- Chump (bone-in) Taken from a long leg by the removal of a short leg. / IMAGE 13- Boneless leg cuts - seam boned Prepared from a bone-in long leg, shank off, by separating the muscles along the natural seams. The cuts are prepared skin on, or skinless by the removal of the surface tissue. / IMAGE 14- Eye round skin on / Eye round Skinless / Thick flank / Knuckle / Boneless Chump/ / IMAGE 15- Boneless rumb / Heart of rumb