IMAGE 1- Breast
Consists of the point end brisket removed from a bone-in 5 rib forequarter
/ IMAGE 2- Flap (bone-in)
Derived as an offcut from a pistol, saddle or long loin. The bone-in flap consists of the abdominal wall tissues and rib ends. It is removed by a cut commencing below the precrural gland and continuing on a line parallel to the line of the back, to a specified distance from the eye at the 6th rib, determined by the specification of the primal cut.
/ IMAGE 3- Boneless flap
Derived from a bone-in flap with all bones and cartilage removed.
/ IMAGE 4- Boneless flap
Rolled and string tied.
/ IMAGE 5- Lamb party ribs
The rib portion of a side, from 2nd to 12th ribs, remaining after the removal of a leg chump-on and a long loin and forequarter. Also known as a full rib set.
/ IMAGE 6- Lamb - Diced/cubed
Diced/cubed meat is normally from the rump or boneless chump. cut into uniform size.
Size of pieces
/ IMAGE 7- Lamb - Minced
Prepared from any boneless cut and processed to a uniform size.