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Lamb goulash
LV1.1.1
Lamb muscle trimmed of fat and membrane and cut into 2 – 4 cm thick chunks.
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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
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Loin muscle, fully trimmed
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Loin narrow 1/2
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Loin, traditional
Noisettes
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Rib part of flank
Striploin with 1 rib
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Lamb round
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Short leg
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Trimmed leg without hip bone
Various products
Ground lamb
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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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