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Lamb Neck

Bone-in
(1.0-), (1.0​-​1.3), (1.3​-​1.7), (1.7+)

1.0​-​1.3 dish for two people

(the average weight of a single unit of the product is 1150gr, with a deviation of ±13%.)

1.3​-​1.7 dish for three people

(the average weight of a single unit of the product is 1500gr, with a deviation of ±13%.)

Usage, preparation method:

Mandi, roasting, stewing.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Uniform appearance and size of the served prepared dish.
  • Stability in the cooking process and results (same manufacturer, same country of origin, same age category, same caliber, same processing time).

Benefits:

Guaranteed savings up to 20%.
Lamb carcass, depending on the breed, country of origin, and age, has a weight ranging from 10 kg to 22 kg. The neck comprises 10% of the carcass weight, which is equal to 1.0-2.2 kg. Therefore, the average neck weight is 1.6 kg. Deviation in the weight of a single unit of the product, among other suppliers, averages 0.6 kg or 38%.

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Lamb Shoulder

Bone-in shank on
(1.0​-​1.2), (1.2​-​1.4), (1.4​-​1.8), (1.8+)

1.0​-​1.2 dishes for two people

(the average weight of a single unit of the product is 1100gr, with a deviation of ±9%.)

1.2​-​1.4 dishes for three people

(the average weight of a single unit of the product is 1300gr, with a deviation of ±8%.)

1.4​-​1.8 dishes for four people

(the average weight of a single unit of the product is 1600gr, with a deviation of ±13%.)

Usage, preparation method:

Mandi, roasting.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Uniform appearance and size of the served prepared dish.
  • Stability in the cooking process and results (same manufacturer, same country of origin, same age category, same caliber, same processing time).

Benefits:

Guaranteed savings up to 20%.
Lamb carcass, depending on the breed, country of origin, and age, weighs from 10 kg to 22 kg. Shoulder bone-in constitutes 17.5% (pair) of the carcass weight, which is equal to 0.9-1.9 kg per unit. Therefore, the average weight of one shoulder is 1.4kg. Deviation in the weight of a single unit of the product, among other suppliers, averages 0.5kg or 38%.

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Lamb Shoulder

Boneless shank on

Usage, preparation method:

Mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same manufacturer, same country of origin, same age category, same processing time).

Benefits:

Savings on dressing.

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Lamb Breast SP

Bone-in

Usage, preparation method:

Mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same manufacturer, same country of origin, same age category, same processing time).  

Benefits:

Savings on dressing.

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Lamb Rack 12

Backbone out
(600​-​740), (740​-​900), (900​-​1100), (1100​-​1400)

600​-​740

(the average weight of a single unit of the product is 670gr, with a deviation of ±10%.)

740​-​900

(the average weight of a single unit of the product is 820gr, with a deviation of ±10%.)

900​-​1100

(the average weight of a single unit of the product is 1000gr, with a deviation of ±10%.)

1100​-​1400

(the average weight of a single unit of the product is 1250gr, with a deviation of ±12%)

Usage, preparation method:

Grilling, mandi, roasting.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Uniform appearance and size of the served prepared dish.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same caliber, same processing time).

Benefits:

Guaranteed savings up to 20%.
Lamb carcass, depending on the breed, country of origin, and age, has a weight range from 10kg to 22kg.
Rack12 constitutes 12.5% (pair) of the carcass weight, which is equal to 0.6-1.4 kg per unit.
The average weight of Rack 12 is 1.0 kg.
Deviation in the weight of a single unit of the product, among other suppliers, averages 0.4 kg or 38%.

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Lamb Saddle

Bone-in
(0.6​-​0.8), (0.8​-​1.0), (1.0​-​1.2), (1.2​-​1.4), (1.4​-​1.8), (1.8+)

0.6​-​0.8

(the average weight of a single unit of the product is 700gr, with a deviation of ±14%.

0.8​-​1.0

(the average weight of a single unit of the product is 900gr, with a deviation of ±11%.)

1.0​-​1.2

(the average weight of a single unit of the product is 1100gr, with a deviation of ±9%.)

1.2​-​1.4

(the average weight of a single unit of the product is 1300gr, with a deviation of ±8%.)

1.4​-​1.8

(the average weight of a single unit of the product is 1600gr, with a deviation of ±12%.)

Usage, preparation method:

Grilling, mandi, roasting.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

Guaranteed savings up to 20%.
Lamb carcass, depending on the breed, country of origin, and age, has a weight ranging from 10 kg to 22 kg. The saddle comprises 6% of the carcass weight, which is equal to 0.6-1.4 kg. Therefore, the average saddle weight is 1.0 kg. Deviation in the weight of a single unit of the product, among other suppliers, averages 0.4 kg or 38%.

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Lamb Leg

Boneless shank off

Usage, preparation method:

Grilling, mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same manufacturer, same country of origin, same age category, same processing time).

Benefits:

Savings on dressing.

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Lamb Hind Shank

180​-​220, 220​-​270, 270​-​330, 500+

180​-​220

(the average weight of a single unit of the product is 200gr, with a deviation of ±10%.)

220​-​270

(the average weight of a single unit of the product is 245gr, with a deviation of ±10%.)

270​-​330

(the average weight of a single unit of the product is 300gr, with a deviation of ±10%.)

Usage, preparation method:

Mandi, roasting, stewing.

Advantages:

  • Stable caliber.
  • Organic natural taste.
  • Uniform appearance and size of the served prepared dish.
  • Stability in the cooking process and results (same manufacturer, same country of origin, same age category, same caliber, same processing time).

Benefits:

Guaranteed savings up to 20%.

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Mutton Neck

Bone-in
(1.7-), (1.7​-​2.3), (2.3+)

1.7​-​2.3 dish for four people

(the average weight of a single unit of the product is 2000gr, with a deviation of ±15%.)

Usage, preparation method:

Mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

Low price — low cost of the finished dish.

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Mutton Shoulder

Bone-in shank on
(1.7-), (1.7​-​2.3), (2.3+)

1.7​-​2.3 dish for four people

(the average weight of a single unit of the product is 2000gr, with a deviation of ±15%.)

Usage, preparation method:

Mandi, roasting, stewing, minced meat.

Advantages:

  • Organic natural taste.
  • Stability in the cooking process and results (same producer, same country of origin, same age category, same processing time).

Benefits:

Low price — low cost of the finished dish.