Lamb Neck

The neck chop is great for stewing and slow cooking. Alternatively, this cut can be included in your sausages portion.

Lamb Forequarters

The shoulder/forequarter section comes as either a roast or chops. The bone is left in with the shoulder roast and will fall away with ease after hours of slow cooking.

Lamb Rack

Lamb racks are available in short racks (x4) or as whole racks (x2). These will be trimmed (French style) and can also be cut into individual cutlets.

Lamb Leg

The leg of lamb can be provided whole or cut into halves. It can also be deboned and rolled or cut into steaks.

Lamb Loin

Also known as the lamb “T-bone”, the loin chop includes the fillet and eye of loin muscles which are best cooked grilled on high heat. This section will be cut into short loin chops

Chump

The chump chops are the remaining portion of the leg, after your roast selection above.

Trimmings

The whole lamb is trimmed based on your selections above and any leftover meat is minced and converted into sausages.