Products - Lamb / Mutton

Lamb / Mutton

Central Meat Exports specialises in the supply of premium quality lamb and sheep meat for markets throughout North America, Europe, Asia, the Middle East, and other parts of the world. By working closely with producers we maintain the reliability and integrity of our supply chain in order to meet the high expectations of our customers. Our extensive supply base means we can source product for the most discerning importers and cater for specific regional tastes. Please see below for a chart of lamb and sheep meat cuts and specifications that Central currently produces:

Carcase

Carcase, Bone in, HAM 4500 Includes whole carcase prepared to Central Meat Exports standard hygiene trim. Achilles hung.

Telescoped Carcase

Telescoped carcase, Bone in, HAM 4501 Derived from a full Carcase with the leg folded or placed into the chest cavity. A cut is made horizontally at the junction of the 6th lumbar and 1st sacral vertebrae breaking the spine to allow the legs to fold into the cavity of the carcase.

Shoulder Square Cut Bone In

Shoulder, Square Cut, Bone in HAM 4991 A standard shoulder is derived from a 4 rib forequarter by the removal of the shank and breast with a cut approximate from the junction of the first rib and the first sternal segment continuing to the caudal cutting line parallel to the vertebral column. The neck is removed between the 3rd and 4th vertebrae. (The shank removal is to follow the breast & flap cutting line. Sticking wound removed. Standard hygiene trim.

Oyster Shoulder Bone In

Oyster shoulder, Bone in HAM 4980 A standard Oyster Cut Shoulder is prepared from a 4 rib Forequarter and consists of the scapular, humerus and foreshank bones together with associated muscles. Shoulder is removed from a Forequarter by a cut following the seams between the overlying muscles and underlying muscles and ribs.

Shoulder Banjo Cut Bone In

Shoulder Banjo cut, Bone in HAM 4995 Shoulder Banjo Cut is prepared from a Shoulder Oyster Cut (item 4980). The Shoulder is shaped into an oval appearance by trimming the outer selvage along the ventral edge. The undercut is retained in situ when the blade bone is removed

Foreshank Bone In

Foreshank, Bone in HAM 5030 A standard foreshank is derived from a forequarter by a cut approximate to the breast & flap cutting line. It consists of the unla/radius and a portion of the humerus (up to 50mm) together with associated muscles. The shank may be tipped depending on customer requirements. Standard hygiene trim.

Shoulder Square Cut Boneless

Square cut shoulder,Boneless HAM 5050 A standard boneless shoulder is derived from a shoulder by the removal of all associated bones and cartilage. Must be tunnel boned. Paddy wack and bone chips are to be removed, Gland removed. Standard hygiene trim.

Oyster Shoulder Boneless

Oyster cut Shoulder, Boneless HAM 5055 A standard boneless oyster cut shoulder is derived from a forequarter by separating the shoulder blade from the neck & rib portion along the natural seam. All bones & cartilage are removed by slash boning, Paddy wack and bone chips are to be removed. Gland removed. Standard hygiene trim

Neck Fillet Roast Boneless

Neck fillet roast, Boneless HAM 5059 A standard neck fillet roast is derived from a 4 to 5 rib sq cut shoulder by the removal of the rib set, a cut is made to remove the chuck following the natural seam leaving the under cut attached to the blade (eye of shoulder is to be retained).trimmed of all bone chips and most external fat. The nfr is then rolled and netted. Standard hygiene trim.

Chuck Roll Eye of Shoulder Boneless

Chuck roll eye of shoulder, Boneless HAM 5151 A standard chuck roll is derived from a boneless shoulder by the removal of the eye muscle and underlying meat with a straight cut following the dorsal edge of the eye muscle. Fat cap is removed, cranial end is squared and chuck is trimmed of excess fat pieces. Standard hygiene trim.

8 Standard Rack Bone In

8 Standard rack, Bone in, HAM 4932 An 8 rib rack is derived from a carcase by the removal of a 4 rib forequarter and a 1rib shortloin leaving a 8rib rack pair. A cut is made dividing the thoracic vertebrae down its length, the flap is then removed at a specified distance from the eye muscle.

8 Rib Chine Feather Off Rack Bone In

8 rib chine feather off (CFO) rack, Bone in, HAM 4932H An 8 rib CFO rack is derived from a Standard rack, Chine and feather bones are removed.

8 Rib Cap Off Chine Feather Off Rack Bone In

8 rib cap off chine feather off (CFO) rack, Bone in, HAM 4748 An 8 rib cap off CFO rack is derived from a CFO rack. Cap removed.

8 Rib Frenched Cap On Bone In

8 rib Frenched cap on, Bone in, HAM 4756 An 8 rib Frenched rack is derived from a CFO rack. The rack is then frenched to a specified distance from the eye parallel to the eye muscle.

8 Rib Frenched Cap Off Bone In

8 rib Frenched cap off, Bone in, HAM 4764 An 8 rib Frenched rack is derived from a CFO rack. The rack is then frenched to a specified distance from the eye parallel to the eye muscle, . removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and loin eye leaving the underlying fat in place.

8 Rib Frenched Denuded Special Bone In

8 rib Frenched denuded special, Bone in, HAM 4764 An 8 rib denuded rack is derived from a CFO by the removal of the rack cap along with underlying scapular bones and muscles, the rack is then frenched to the eye muscle.

Spare Rib Bone In

Spare rib, Bone in, HAM 5015 A standard spare Rib is derived from a flap item 5011 by the removal of the sternum with a straight cut parallel to the B & F cutting line. The ends are then squared at right angles. The cap is then removed. Standard hygiene trim.

8 Rib Long Loin

8 rib long loin, Bone in, HAM 4860 An 8rib loin is derived from a carcase by the removal of a 5rib forequarter, and the removal of the legs by a cut through the last lumbar vertebrae at right angles to the vertebral column. A cut is made dividing the thoracic vertebrae down its length, the flap is then removed at a specified distance from the eye muscle. Standard hygiene trim

Shortloin Pair or Saddle Bone In

Shortloin pair or no rib saddle, Bone in, HAM 4882 A Standard shortloin pair or no rib saddle is prepared from a carcase by a cut through the last lumbar vertebrae just to clear the tip of the ilium. A cut is then made at the specified rib at right angles to the vertebral column. The flaps are then removed at a specified distance from the eye. Standard hygiene trim.

Split Shortloin Bone In

Split shortloin, Bone in, HAM 4880 A standard shortloin is prepared from a shortloin pair. A cut is then made at a specified rib at right angles to the vertebral column and the vertebral column is split down its length. The flaps are then removed at a specified distance from the eye. Standard hygiene trim.

Eye of Shortloin Silver Skin On

Eye of shortloin silver skin on, Boneless, HAM 5150 A standard eye of shortloin is prepared from a bone in shortloin pair by the removal of all bones and tenderloin meat, leaving the eye muscle. Heavy connective tissue removed, cap removed and denuded to silver skin. Standard hygiene trim.

Eye of Shortloin Silver Skin Off

Eye of shortloin silver skin OFF, Boneless, HAM 5150S A standard skin off eye of shortloin is prepared from a bone in shortloin pair by the removal of all bones and tenderloin meat, leaving the eye muscle. Heavy connective tissue removed, cap removed, silver skin removed and denuded of all fat. Standard hygiene trim.

Tenderloin Butt Off

Tenderloin Butt off, Boneless, HAM 5082 A standard tenderloin Butt off is prepared from a bone in shortloin pair and consists of the muscles lying along the ventral surface of the lumbar vertebrae. Sidestrap (psoas minor) removed, denuded of all fat. Standard hygiene trim.

Long Cut Leg Bone In

Long cut leg, Bone in, HAM 4800 A standard long cut leg is derived from a bone in carcase by the removal of the legs by a straight cut passing through the last lumbar vertebrae just to clear the tip of the Ilium. Legs are split parallel to the vertical column, shanks tipped and tail stub removed. Standard hygiene trim.

Chump On Leg Aitch Bone Removed Bone In

Chump on leg Aitch bone removed (ABO), Bone in, HAM 4801 A standard swiss cut leg is derived from a bone in lamb 4800 leg by the removal of the aitch bone and associated bones. Pizzle stub to be removed along with excess fat cover. Chump end to be rounded, removal of all cartilage, the flank along with the subiliac lymph node and a portion of tenderloin. The shank is then tipped approx 2” from the hock joint. Standard hygiene trim.

Chump Off Leg Aitch Bone Removed Bone In

Chump off leg Aitch bone removed (ABO), Bone in, HAM 4805 A standard chump off bone in leg is derived from a bone in lamb ABO leg by the removal of the chump with a cut approx 15mm from the ball joint at right angles to the primal. Pizzle stub to be removed along with excess fat cover. The shank is then tipped approx 2” from the hock joint. Standard hygiene trim.

Femur Leg Aitch Bone Removed Bone In

Femur leg Aitch bone removed (ABO), Bone in, HAM 4810 A standard femur bone leg is derived from a bone in lamb ABO leg by the removal of the tibia (shank) and associated muscles with a cut through the stifle joint. Pizzle stub to be removed along with excess fat cover. Chump end to be rounded, removal of all cartilage, the flank along with the subiliac lymph node and a portion of tenderloin. Standard hygiene trim.

Chump Off Shank Off Leg Centre Cut Bone In

Chump off shank off leg centre cut (ABO), Bone in, HAM 4830 A standard Centre cut bone in leg is derived from a bone in lamb ABO leg by the removal of the chump with a cut approx 15mm from the ball joint at right angles to the primal and the hindshank with a straight cut through the stifle joint. Pizzle stub to be removed along with excess fat cover. Standard hygiene trim.

Chump Off Easy Carve Leg Bone In

Chump off Easy carve leg (ABO), Bone in, HAM 4821 A standard easy carve leg is derived from a bone in lamb 4820 leg with the removal of the femur bone by slash boning. The shank is then frenched at a specified distance. The leg is then netted. Standard hygiene trim.

Hindshank Bone In

Hindshank, Bone in, HAM 5031 A standard hindshank is derived from a bone in leg by the removal of the tibia bone and associated muscles with a cut through the stifle joint at right angles to primal. The shank is then tipped approx 1” to 2” from the tarsus. Standard hygiene trim

Hindshank Frenched Bone In

Hindshank Frenched, Bone in, HAM 5029 A standard hindshank is derived from a bone in leg by the removal of the tibia bone and associated muscles with a cut through the stifle joint at right angles to primal. The shank is then tipped approx 1” to 2” from the tarsus and Frenched 1". Standard hygiene trim

Leg Boneless

Leg, Boneless, HAM 5060 A standard boneless leg is derived from a bone in ABO leg with the removal of all bones and cartilage by tunnel boning. Removal of all cartilage. The flank along with the subiliac lymph node is removed. Standard hygiene trim.

Leg Shank Off Boneless

Leg Shank off, Boneless, HAM 5061 A standard boneless leg is derived from a bone in ABO leg with the removal of all bones and cartilage by tunnel boning. Removal of all cartilage. The flank along with the subiliac lymph node is removed Shank is removed. Standard hygiene trim.

Leg Chump Off Shank Off Centre Cut Boneless

Leg chump off shank off (centre cut), Boneless, HAM 5070 A standard boneless centre cut leg is derived from a bone in ABO leg with the removal of all bones and cartilage by tunnel boning. Removal of all cartilage. The flank along with the subiliac lymph node is removed with the chump by a cut approx 15mm from the ball joint at right angles to the primal. Standard hygiene trim.

Leg Half Cut Mini Roasts Boneless

Leg half cut mini roasts, Boneless, HAM 5060W A standard boneless half cut leg is derived from a boneless leg by seaming the leg along the natural line between the knuckle and topside & silverside and chump dividing the leg into two pieces. Removal of all cartilage. The flank along with the subiliac lymph node is removed. Standard hygiene trim.

Leg Primals Boneless

Leg primals, Boneless, HAM 5065 Leg primal cuts are prepared from a boneless Leg - Chump off and seamed into three individual primals and trimmed as specified. Muscle include the Topside, silverside and knuckle (chump is excluded) Standard hygiene trim.

Chump Cap On Boneless

CHUMP cap on, Boneless, HAM 5130 A standard chump cap on is prepared from a bone in ABO leg on by removing the chump with a straight cut approx 15mm from the hip joint at right angles to the primal. The cap is trimmed, tenderloin butt is removed, Standard hygiene trim.

Rump Denuded Boneless

Rump (Denuded Chump), Boneless, HAM 5060 A standard Rump (Denuded chump) is prepared from a bone in ABO leg on by removing the chump with a straight cut approx 15mm from the hip joint at right angles to the primal. The cap is removed, tenderloin butt is removed denuded of all fat, Standard hygiene trim.