Most Popular Lamb Cuts
Boneless Rump – Cap On
This cut is removed from a part-boned leg by a straight cut
5-10mm below the round of the femur bone leaving the fat
cap or fell intact.
Cooking Suggestion: Roast, Slow Cook, Grill
Boneless Rump – Denuded
This cut is removed from a part-boned leg by a straight cut
5-10mm below the round of the femur bone leaving the
fat cap or fell intact. The cap is subsequently removed by
hand and any residual fat is fully trimmed leaving only the
heart of the rump.
Cooking Suggestion: Roast, Slow Cook, Grill
Boneless Leg – Shank Off, Chump On or Off
Frenched Rack
This cut is prepared from a standard rack. The chine and
feather bones are removed leaving the ribs so that they
can be separated by knife. The fell is removed by following
the natural seam above the eye of the meat. The ribs are
cleaned of all meat and fat (frenched) to a distance 35mm
from the eye of the meat.
Cooking Suggestion: Sear, Roast
Leg
This cut is also known as the long leg, the leg is removed
from the carcase by a straight cut at right angles to the
backbone between the 1st and 2nd lumbar vertebrae from
the leg end. The knuckle tip is subsequently removed.
Cooking Suggestion: Roast
Leg CKT – Bone In, Shank On, Chump off
Cooking Suggestion: Roast, Slow Cook This cut is also known as a short cut leg. The leg is
removed from the carcase by a straight cut at right angles
to the backbone approximately 30-35 mm below the
round of the aitch bone leaving the chump intact on the
loin. The knuckle tip is subsequently removed.
Boneless Loins – Silverskin Removed Cooking Suggestion: Slow Cook, Roast
Aka Lamb Backstrap. This cut is the eye of meat from the
loin or short loin. The gristle, excessive fat and silverskin
are removed to leave only the loin muscle intact. Neck Fillet
This cut is prepared from the bone in leg. The femur bone
is removed by the ‘tunnel bone’ technique so as to leave
the boneless leg in its natural shape.
Cooking Suggestion: Quick Sear, Roast, Chargrill This cut is the eye of meat that runs from the neck through
the forequarter. The paddywack and excess fat are
removed.
Boned, Rolled and Netted Shoulder Cooking Suggestion: Quick Sear, Slow Cook
This cut is prepared from a bone-in shoulder. The shoulder
is fleeced from the rib cage and all bones are removed.
The resulting meat is then trimmed of excess fat. The
shoulder is rolled with the fell to the outside and packed in
netting.
Cooking Suggestion: Slow Cook, Roast
Tenderloin
The tenderloin is removed from the inside of the loin cavity.
The side muscle is removed and the tenderloin is trimmed
of any excess fat.
Cooking Suggestion: Quick Sear, Chargrill
The age of the animal
Lamb and pork are rarely aged. A lack of tenderness is
not generally encountered because of lamb and pork’s
16 |
MEAT & POULTRY SOLUTIONS
relatively young age when slaughtered and an accelerated
ageing and conditioning during this process.
Products may not be available at all branches. Images are serving suggestions only.