Sundries

Lamb Sundries Dinner Ingredients

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 Westfine Meats Sales Rep for Specifications and Pack sizes available. Vacuumed Packaged or bulk

sask-rib

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.

flank

Whole Flank

The Lamb Whole Flanks contain the ribs from the fifth to the 13th and the abdominal muscles ventral to the loin.

neck chops

Frozen Neck Chops

The Frozen Neck Chops are cut form a whole Bone-in Neck

Trim 80% edited

80 / 20 Trim

The Lamb Trim from various parts of the carcass with a lean content of 80%.

Trim 20% edited

20 / 80 Trim

Lamb Trim that contains at least 20% lean meat.

Back Bones edited

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.

Leg Stew O

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.

shoulder stew O

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.

Cutting Fat edited

Cutting Fat

Lamb Fat Cap edited

Lamb Fat Cap