Simply exquisite New Zealand lamb
Our specialist butchers supply a range of premium lamb cuts, expertly packaged and delivered fresh and chilled to our customers across the globe. Our range is enticing and focused on the more popular cuts, however if our range is missing any cuts you require please don't hesitate to get in touch so that we can discuss your preferences. We're used to meeting our customers precise needs.
Our range
Hindshank
Prepared from a bone-in leg, the shank is best slow-cooked, roasted or included in a meaty soup, cooked over several hours.
Frenched Baby Rack 37mm
Rack trimmed to the eye, cap removed and bones cut to 37mm from the eye. Minimum 7 ribs attached. Premium cut best served by fast roasting or pan-frying individual cutlets.
Boneless Shortloin
The eye of meat from the loin with fat cap, silverskin and tenderloin removed. Minimum 4 vertebrae. This cut is tender, lean and boneless. Best cooked quickly by fast roasting or pan frying.
Tenderloin
Prepared from a side of lamb by removing the muscle in one piece from the underside of the short loin. Little fat or connective tissue making it the most tender cuts of lamb.
CKT Short Cut Leg
Hind leg with chump and knuckle removed bone-in with exterior fat cover. Great for slow roasting.
Boneless Chump Cap On
Removed from a part-boned leg with the fat cap, flank steak and tenderloin intact. Ideal roasted, grilled or pan fried.
Neck Fillet
The eye of meat from the neck through to the forequarter. A lean cut with high marbling, the neck fillet is best served seared and sliced.
FBO Leg Chump On
The femur leg comes from a whole leg, aitch bone removed ensuring tenderloins remains on leg. Shank removed. Roasting or further broken down into individual muscle cuts for dicing or steaks is popular
FBO Leg Chump Off
The femur leg comes from a whole leg, aitch bone removed ensuring tenderloin remains on leg. Shank and rump removed. Roasting or further broken down into individual muscle cuts for dicing or steaks is popular.
8 Rib Rack
Well-trimmed rack 75mm from eye muscle, fat and false cap removed then frenched to 50mm from rib ends. Full eight ribs. Premium cut best served by fast roasting or pan-frying individual cutlets.
7/8 Rib Saddle
Cut comes from bone-in carcass by removing forequarter and leg saddles. Flat removed from the eye of meat.
Loin End Saddle O-Rib
Prepared from the loin-end of the saddle, flap removed to eye muscle. This cut can be roasted or cut into saddle chops.
HBO Leg Chump on
Also known as a carvery leg. Derived from a whole leg, aitch bone removed and tenderloins intact. Knuckle-tip removed and presented as a square shape. Best slow roasted.