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Forequarter grill-cutted.

Traditional saddle with 8 ribs..

Inner leg-muscle from lamb.

Lamb leg, center-cut shops.


Forequarter, cut from the saddle between the 5th and 6th rib.

Loin shops.

Traditionally dressed whole leg.

The shank is tipped at the caudal level of the shin meat on the tibia, butt tenderloin is removed, and the lymph node gland (subiliac) and flanks are removed