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Carcass middle
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Double cutlets from striploin
LM1.1.7
Chops approximately 1.5 cm thick, cut in cross section from the striploin (LM1.1.5).
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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
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Bone-in shoulder chops
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Deboned leg with shank
Flank steak
Hindshank
Leg chops II
Lamb round
Leg, deboned without top round
Short leg
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Short leg without hip bone
Top round
Trimmed leg
Trimmed leg without hip bone
Various products
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Lamb goulash
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Mutton leg, deboned without top round
Mutton processed material I
Mutton processed material III
Mutton side (Trunk)
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Mutton tunnel boned
Neck veins and diaphragm
Testicles
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