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.