Displaying products 1 to 7 of 7

Name Weight Description
Backstrap Fillet 150-200gms Presented 4 pieces per vacuum package or traypacked. The fully boneless loin eye muscle completely defatted and trimmed to silverskin.
Frenched Rack 280-625gms The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones carefully removed and cap of fat peeled from back of rack to complete the preparation of the traditional 'Frenched Rack'.
Rack of Lamb 750-1000gm The bone-in 8-rib rack removed between the 1-rib shortloin and 5-rib forequarter, split exactly down centre of backbone. Flap cut 75mm from the eye muscle.
Saddle of Lamb 1.7-2.0kg The traditional 8-rib saddle of lamb removed between the base of the chump-on leg and 5-rib forequarter. Flap cut 25mm from the eye muscle.
Shortloin 550-700gm 1 rib loin remaining after 8 rib rack is removed from chump-off long loin. Flank removed to 75mm from the eye muscle.
Swiss Loin 850-1000gm The 8-rib chump-off loin removed between the base of the chump and the 5-rib forequarter then split exactly down centre of backbone. Flap cut 25mm from the eye muscle.
Tenderloin 75-100gms Full length boneless Tenderloin cleaned of all fat, laid flat to avoid bunching or folder and presented in a convenient pack.