Lamb From Ireland Lamb is typically slaughtered when it is between four and 12 months old. Leaner and milder than mutton. Lamb Carcasse 6 Way Cut The entire lamb is cut up into six sections. The six sections are the neck, shoulder, foreshank, ribs, loin, and leg. Frozen Lamb Bones Used as a base for stock or bone broth. Frozen Lamb Brains Full lamb brain placed neatly into brain pods. Excellent source of omega-3 fatty acids. Lamb Kidney This nutrient filled offal is vacuum packed. Lamb Boneless Shoulder Round tied piece of meat ideal for stuffing Frozen Bone In Lamb Short Loin The loin cut is the section along the lamb’s back from the 13th rib to the hip. The short loin is the most tender meat and is leaner than the rib cut. Lamb Testicles Scrotum removed from the body, testicles are then removed from the scrotum. Lamb Tongue Lamb tongue is a very tender offal usually used in stews.