Premium Lamb: Sundries
Sundries are other products derived from the carcass lamb that is not included in the primal or sub-primal cuts. These are packaged in various forms for product utilization.
Contact your Canada Lamb Processors Sales Rep for Specifications and Pack sizes available. Vacuumed Packaged or bulk
Sask Rib
Sask Ribs cuts consist of the Whole Flanks with the breastbone section removed and the abdominal muscles removed leaving a square presentation. The fat cap is also removed and trimmed off.
Whole Flank
The Lamb Whole Flanks contain the ribs from the fifth to the 13th and the abdominal muscles ventral to the loin.
Frozen Neck Chops
The Frozen Neck Chops are cut form a whole Bone-in Neck
80 / 20 Trim
The Lamb Trim from various parts of the carcass with a lean content of 80%.
20 / 80 Trim
Lamb Trim that contains at least 20% lean meat.
Back (Chine) Bones
The lamb Back (Chine) Bones are derived from the Rack Primal Cuts.
Frozen Loin Chops
The Frozen Loin Chops are cut from a whole Bone-in Loin.
Lamb Leg Stew
The Boneless Lamb Stew is produced from solid muscle cuts of lean originating from lamb legs. This is cut into 2.54cm cubes and is at least 80% lean.
Lamb Shoulder Stew
The Boneless Lamb Stew is produced from solid muscle cuts of lean originating from lamb Shoulder. This is cut into 2.54cm cubes and is at least 80% lean.
Femur Bones
The Lamb Femur bones are derived from tunnel-boned and butterfly-boned-out lamb legs.
Mixed Bones
The Mixed Bones are derived from various bones.
Caul Fat
Caul fat is the cover fat from the lamb stomach. Also known as Veil or Curtain Fat.
Cutting Fat
Lamb Fat Cap
