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Lamb Bone-in Chump

450g - 650g

Bone-in chump is removed from a standard CKT leg approximately 30mm below the round of the aitch bone. Neatly trimmed and packed.

Lamb FBO Leg

1.5kg - 2.0kg

This leg is removed from the aitch (hip) bone leaving leg and chump attached, the shank is then removed with a straight cut through the stifle joint. Leg is neatly trimmed and vacuum packed.

Lamb Tunnel-boned Leg

1.5kg - 2.0kg

The femur bone is carefully removed by the tunnel-boning method to leave the boneless chump-on leg in one complete piece. Shank removed.

Lamb BRT

4.2kg - 4.6kg

Prepared by fleecing the shoulder meat from the five forequarter rib bones, then carefully removing all other bones to leave a completely boneless shoulder to be placed in the tubing machine.

Lamb ABI Leg

2.2kg - 3.0kg

Leg removed from carcass with a straight cut through the first lumbar vertebrae. Knuckle tip is removed leaving chump and shank attached, neatly trimmed and packaged.

Lamb CKT Leg (Short Cut)

1.9kg - 2.6kg

The bone-in, chump-off leg removed at right angles to the backbone, then knuckle tip cut off to leave the standard CKT leg.

Lamb BRN

1.2kg - 1.5kg

Prepared by fleecing the shoulder meat from the five forequarter rib bones, then carefully removing all other bones to leave a completely boneless shoulder.

Mutton Boneless Chump

190g - 360g

Boneless chump is removed from the standard French leg with a straight cut 30mm below the bulb of the femur bone. Main muscle is peeled from fat cap and trimmed then packed four per vacuum bag.

Mutton Tunnel-boned Leg

1.0kg - 2.6kg

The femur bone is carefully removed by the tunnel boning method to leave the boneless chump-on leg in one complete piece. Shank removed.

Mutton CKT Leg

over 2.5kg

The bone-in, chump-off leg removed at right angles to the backbone, then knuckle tip cut off to leave the standard CKT leg.

Mutton Boneless Leg

1.0kg - 2.6kg

Carefully seam boned to yield a completely boneless leg with chump-on and shank-off.

Mutton Frenched Rack

280g - 625g

The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones carefully removed and cap of fat peeled from back of rack to complete the preparation of the traditional Frenched rack.

Mutton Tenderloin

130g - 150g

Full length boneless tenderloin cleaned of all fat, laid flat to avoid bunching or folding and presented in a convenient pack.

Mutton Striploin

400g - 1300g

Presented four pieces per vacuum package or tray-packed. The fully boneless loin eye muscle completely defatted and trimmed to silverskin.

Mutton Shoulder Rack

350g - 650g

Prepared from a 4-rib or 5-rib forequarter. Shoulders removed and remaining neck fillet taken on brace. Neck and sternum bone removed, then chine and feather bone removed. Racks are Frenched back 30mm and trimmed and interlocked neatly into vacuum bags.

Mutton BRT

4.2kg - 4.6kg

Prepared by fleecing the shoulder meat from the five forequarter rib bones then carefully removing all other bones to leave a completely boneless shoulder to be placed in the tubing machine.

Mutton Square Cut

2.5kg - 3.0kg

The foreshank and breast piece are cut from the standard 4-ribe and 5-rib forequarter and neck removed to produce a square shape, ideal for preparation into shoulder slices.

Mutton BRN

1.5kg - 2.0kg

Prepared by fleecing the shoulder meat from the five forequarter rib bones then carefully removing all other bones to leave a completely boneless shoulder.

Lamb Boneless Chump

150g - 200g

Boneless chump is removed from the standard French leg with a straight cut 30mm below the bulb of the femur bone. Main muscle is peeled from fat cap and trimmed then packed four per vacuum bag.

Lamb ABO Leg

1.8kg - 2.6kg

This well-known leg is removed from the aitch (hip) bone, with all leg bone remaining intact, along with the shank and chump. Knuckle-tip and gam cord intact for hanging/smoking.

Lamb Shortloin

650g – 1.0kg

1-rib loin remaining after 8-rib rack is removed from chump-off long loin. Flank removed to 75mm from the eye muscle.

Lamb Saddle

2.0kg - 3.0kg

The traditional 8-rib saddle of lamb removed between the base of the chump-on leg and 5-rib forequarter. Flap cut 25mm from the eye muscle.

Rack of Lamb

750g – 1.0kg

The bone-in 8-rib rack removed between the 1-rib shortloin and 5-rib forequarter, split exactly down centre of backbone. Flap cut 75mm from the eye muscle.

Lamb Square Cut

1.8kg - 2.4kg

The foreshank and breast piece are cut from the standard 4-rib and 5-rib forequarter and neck removed to produce a square shape, ideal for preparation into shoulder slices.

Lamb Shoulder Rack

250g - 450g

Lamb Boneless Leg

1.5kg - 2.0kg

Carefully seam boned to yield a completely boneless leg with chump-on and shank-off.

Lamb Frenched Rack

280g - 625g

The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones are carefully removed and cap of fat is peeled from back of rack to complete the preparation.

Lamb Tenderloin

75g - 100g

Full length boneless tenderloin cleaned of all fat, laid flat to avoid bunching or folding and presented in a convenient pack.

Lamb Striploin

350g - 1200g

Presented four pieces per vacuum package or tray-packed. The fully boneless loin eye muscle is completely defatted and trimmed to silverskin.

Buy from us

For more than 30 years, our commitment to excellence has seen us deliver high-quality market-leading New Zealand sheep and lamb cuts to dinner tables in 40 countries under our retail brands, Horizon and Star.

Our Products

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Lamb Bone-in Chump

Lamb FBO Leg

Lamb Tunnel-boned Leg

Lamb BRT

Lamb ABI Leg

Lamb CKT Leg (Short Cut)

Lamb BRN

Mutton Boneless Chump

Mutton Tunnel-boned Leg

Mutton CKT Leg

Mutton Boneless Leg

Mutton Frenched Rack

Mutton Tenderloin

Mutton Striploin

Mutton Shoulder Rack

Mutton BRT

Mutton Square Cut

Mutton BRN

Lamb Boneless Chump

Lamb ABO Leg

Lamb Shortloin

Lamb Saddle

Rack of Lamb

Lamb Square Cut

Lamb Shoulder Rack

Lamb Boneless Leg

Lamb Frenched Rack

Lamb Tenderloin

Lamb Striploin

WHERE TO BUY

New World St Martins

PAK'nSAVE Timaru

Super Value Roxburgh

New World Elles Road

New World Windsor

New World Gore

Rustic Cafe and Restaurant

Distinction Luxmore

Emberz at Ascot

Southland

Canterbury

Otago