lamb Cuts
Forequarter
BONED, ROLLED
SHOULDER
A cut laced with fat and
tissue that melts into
the meat when slowly
cooked, resulting in very
tender, succulent meat.
Rolled and boned for
convenience.
Cooking Method: Roast,
Braise, Broil, Pan Fry
Foreshank
FORESHANK
The foreshank is removed
from the shoulder and
benefits from extended
slower cooking where the
meat will fall off the bone
– delicious!
Cooking Method:
Braise, Broil, Roast
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NECK SLICED
A cut with lean meat,
connective tissue and
small round bones,
when slow cooked
this is a tender and
flavoursome meat.
Cooking Method:
Roast, Braise, Broil
DICED
Lean and tender cuts
ready for a range of uses.
Cooking Method:
Pan Fry, Casserole, BBQ,
Roast, Broil
SHOULDER CHOP
Truly great lamb flavour,
usually thinly cut.
Cooking Method: Broil,
Pan Fry, BBQ
NECK FILLET
Full meaty flavours
matched with silky texture
makes this the ultimate
lamb braising product.
Cooking Method: Roast,
Braise, Broil, Pan Fry
MERINO OYSTER CUT
SHOULDER
Merino is a delicious fine
textured meat with a taste
that is less intense than
conventional lamb. Smaller
shoulder option for refined
presentation. Bone is left
in and fat cover on which
maximises the flavours.
Cooking Method:
Braise, Broil, Roast
MEAT & POULTRY SOLUTIONS
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