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Lamb strips
LV1.1.2
Lamb muscle trimmed of fat and membrane and cut into 1.5 cm wide and 2 – 5 cm long strips.
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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
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Striploin with 1 rib
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Lamb round
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Various products
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Lamb goulash
Lamb processed material I
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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
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