Our Lamb Cuts
Whole 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
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
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 & Food Service weight grades this product for portion and cost control.
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 is extremely tender with a velvety texture. Much smaller than beef fillet, lamb fillet is quick-cooking and delicate in flavour.