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.

Square Cut Shoulder

Our range

Shoulder Cut

Maimoa Lamb Square Cut Shoulder 01

Square Cut Shoulder

Medium tender roasting joint with lean and fat interspersed. Best roasted slowly, covered or uncovered, or pot-roasted.

Rack Cuts

Frenched Ribs

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.

ANZCO Foods Rib rack

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.

Short Loin Cuts

Boneless loin

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.

ANZCO Foods Loin end saddle

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.

ANZCO Foods Tenderloin

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.

Maimoa Loin Saddle

Loin Saddle

Cut comes from bone-in carcass by removing forequarter and leg saddles. Flat removed from the eye of meat.

Long Loin Cuts

ANZCO Foods Saddle 2 v2

7/8 Rib Saddle

Cut comes from bone-in carcass by removing forequarter and leg saddles. Flat removed from the eye of meat.

Maimoa 13 Rib Loin

13 Rib Loin

Consists of all 13 ribs (best end and shoulder ribs) and is cut at 75mm from the eye of the meat.

Leg Cuts

ANZCO Foods ABO leg

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.

ANZCO Foods CKT v2

HBO Leg Chump Off

Hind leg with chump and knuckle removed bone-in with exterior fat cover. Great for slow roasting.

ANZCO Foods Femur leg chump on

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.

ANZCO Foods Femur chump off

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.

Maimoa Boneless Leg

Boneless Leg

Femur bone removed, chump and shank off.

Maimoa Heart of Rump

Heart of Rump

A boneless cut, the Rump is removed from the hindquarter. It is the major muscle that covers the hip bone. A medium tender cut.

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