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Silverside Sirlion ForeRib Sirloin Lamb                Logo
Whole Saddle of Lamb
Saddle of Lamb
The whole middle section of the carcase is removed and trimmed to produce a beautiful roast which is ideal for restaurant or function work.
Saddle of Lamb Boned and Rolled
Saddle of Lamb Boned and Rolled
The whole middle section of the carcase is removed and completely deboned and trimmed. It is then rolled and tied to produce a beautiful roast which is ideal for restaurant or function work. It can also be stuffed if required by the customer.
Rack of Lamb French Trimmed
Rack of Lamb French Trimmed
This is the tenderest and most expensive of lamb cuts. Taken from the loin, the rack is trimmed to allow easy carving and an attractive appearance on the plate. Flesk Meats weight grades this product for portion and cost control
Lamb Cutlets
Cuberoll
An ever popular dish, lamb cutlets are taken from the lamb loin and can be grilled or fryed as they are tender and tasty.
Lamb Fillet
Lamb Rump
Lamb fillet is extremely tender with a velvety texture. Much smaller than beef fillet, lamb fillet is quick-cooking and delicate in flavour
 

 
Flesk Meats Tel: 026 65972   Fax: 026 65975    www.fleskmeats.com   sales@fleaskmeats.com  
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