LAMB CUTS / Middles

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  • Country Origin: New Zealand
IMAGE 1- 8 Rib chump-on saddle 75mm Derived from a bone-in carcass by removing the forequarter saddle between the 5th and 6th ribs, and the leg saddle at right angles to the line of the back approximately 30mm below the round of the aitch bone. The flap is removed 75mm from the eye of meat. / IMAGE 2- 8 Rib chump-off saddle 75mm Derived from an 8 rib chump-on saddle by removal of the chump, at the cushion between the first and second lumbar vertebrae. The flap is removed 75mm from eye of meat. / IMAGE 3- 1 Rib loin saddle A Derived from an 8 rib chump-off saddle by separating at right angles to the backbone between the 12th and 13th thoracic vertebrae creating a 1 rib loin saddle and a 7 rib rack saddle. The flap removed 25mm from the eye. Additional specifications: Also available cut as saddle chops to specific thickness or distance from the eye. / IMAGE 4- 7 Rib rack saddle B Derived from an 8 rib chump-off saddle by separating at right angles to the backbone between the 12th and 13th thoracic vertebrae creating a 1 rib loin saddle and a 7 rib rack saddle. The flap is removed 25mm from the eye. / IMAGE 5- 8 Rib long loin chump-on 75mm Derived from an 8 rib chump-on saddle by sawing it along the backbone. The flap is removed 75mm from the eye of the meat. Additional specifications: Number of ribs required on a loin if varying from the above. Removal of flap (state line of removal, i.e. width of loin required usually expressed as the distance from the outer edge of the eye of meat). / IMAGE 6- 8 Rib long loin chump-off 75mm Derived from an 8 rib chump-off saddle by sawing it along the backbone. The flap is removed 25mm from the eye of meat. / IMAGE 7- 8 Rib long loin chump-off 25mm Derived from an 8 rib chump-off saddle by sawing it along the backbone. The flap is removed 25mm from the eye of the meat. / IMAGE 8- 1 Rib short loin The 1 rib loin remains after the 7 rib rack is removed from the 8 rib chump-off long loin, by a right angled cut to the line of the backbone, between 12th and 13th vertebrae. Flap is removed 75mm from the eye. Additional specifications: Removal of flap at 25mm. Zero Rib cut at 13th vertebrae. / IMAGE 9- Loin Chop A 3436 - A loin shop is cut from a 1 rib shortloin. Flap removed 75mm from eye. Additional specifications: Thickness of weight of cutlets. Rack chop B 3506 - A rack chop is cut from a 7 rib rack. Flap removed 75.mm from eye. / IMAGE 10- 7 Rib rack Derived from an 8 rib chump-off long loin by a right-angled cut to the line of the backbone between the 12th and 13th vertebrae leaving a 1 rib loin (short loin) and the 7 rib rack. Additional specifications: Number of ribs; ie 7,8 Removal of fell. Also available cut as rack chops (best end) to specified thickness. / IMAGE 11- Rack chine and feather bones removed / Frenched rack cap on fell seamed off / Rack frenched 25mm from eye Also known as baby rack / IMAGE 12- Rack - fully frenched Derived from an 8 rib chump-off long loin by a right-angled cut to the line of the backbone between the 12th and 13th vertebrae leaving a 1 rib loin (short loin) and the 7 rib rack. Additional specifications: Ribs cut to 75mm from eye. Alternatives at 50mm, 37mm or 25mm from eye. Number of ribs. / IMAGE 13- Riblets ntercostals from frenching a rack. / IMAGE 14- Saddle chops Cutlets from an 8 rib chump-off saddle showing loin saddle chops (lower) and rack saddle chops (upper) Additional specifications: Thickness of weight of cutlets. / IMAGE 15- Noisettes The eye of meat from a 1 rib loin, flap on, rolled and tied. Available as a roll or cut into noisettes. / IMAGE 16- Boneless loin A 3434 - The eye of meat from a 1 rib shortloin with silverskin off. Rack chop 3404 - It may also be full length eye of meat from an 8 rib chump-off long loin with silverskin off. Additional specifications: Method of packaging; eg. 1kg tray pack / IMAGE 17- Tenderloin The full length tenderloin is taken from a chump-on loin or a boneless side. Side muscle is generally removed. Additional specifications: Method of packaging; eg. 500g tray pack Side muscle on or off / IMAGE 18- Tenderloin, side muscle off, butt-off The butt-off (short) tenderloin is taken from a 1 rib chump-off loin. Additional specifications: Method of packaging; eg. 500g tray pack