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1st Class Lamb
Pure New Zealand 1st Class Lamb.
Bred to strict specifications by selected suppliers, and only processed at approved plants with stringent hygiene and quality controls to supply the very best quality available. Following stringent guidelines only selected PM grade carcasses used and the meat is aged for tenderness.
Boneless Legs Whole leg, tunnel boned, netted.
1 per vacuum pack, available seasoned. | | | 
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Boneless Shoulders Boneless lamb shoulder.
1 per vacuum pack, available netted plain or seasoned. | | | 
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Rump Boneless cap-off, trimmed.
Vacuum packed four per pack. | | | 
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Fillet / Tenderloin Vacuum packed, 500g tray, average 5 per tray. | | | 
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Backstraps / Boneless Loin Silverskin removed, well trimmed.
Vacuum packed four per pack. | | | 
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Frenched Rack 8 Rib French, 75mm Rib from eye of meat.
Well trimmed, 2 racks per vacuum pack. |  | | 
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Diced Lamb Lean diced shoulder.
Vacuum packed. Diced leg available on request. | | | 
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Lamb Mince Fine minced lamb vacuum packed. Order per kg. | | | 
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Foreshank Knuckle tip off, even size.
6 per vacuum pack. | | | 
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Hindshank Knuckle tip off, 2 per pack. | | | 
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