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Carcass middle
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1/2 Rack
LM1.1.4
Obtained by splitting the rib loin (LM1.1.3) with a longitudinal cut into two equal parts.
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Carcass middle
1/2 Rack
1/2 Striploin with 1 rib
Cutlets
Deboned flanks from long loin with hip
Deboned loin
Double cutlets from rib loin
Double cutlets from striploin
Flanks
Flanks from long loin with hip
Loin muscle, fully trimmed
Loin muscle, untrimmed
Loin narrow
Loin narrow 1/2
Loin, long with hip
Loin, traditional
Noisettes
Rack
Rib
Rib part of flank
Striploin with 1 rib
Tenderloins
Forequarter
Breast
Chosen lamb for stewing
Deboned forequarter
Lamb for stewing I
Lamb for stewing II
Lamb forshank
Lamb shoulder
Long chops
Neck
Neck chops
Prime
Prime rib
Shoulder Chops with scapula
Ribeye
Shoulder without scapula
Shoulders, Square-cut
Bone-in shoulder chops
Deboned Square-cut Shoulders
Leg
Deboned leg stuffed or not stuffed
Deboned leg with shank
Flank steak
Hindshank
Leg chops II
Lamb round
Leg, deboned without top round
Short leg
Short loin
Short leg without hip bone
Top round
Trimmed leg
Trimmed leg without hip bone
Various products
Ground lamb
Hearts
Kidney
Lamb goulash
Lamb processed material I
Lamb processed material II
Lamb processed material III
Lamb strips
Liver
Mutton Backstrap
Mutton goulash
Mutton leg, deboned without top round
Mutton processed material I
Mutton processed material III
Mutton side (Trunk)
Mutton tenderloins
Mutton top round
Mutton tunnel boned
Neck veins and diaphragm
Testicles
Recipes
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