A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.

SELECT A LAMB CUT   LEG - CHUMP ON Leg - Chump On (Boneless) is prepared from Leg - Chump On by the removal of bones, cartilage and tendons. The lymph node gland (subiliac) and gland fats situated on the Flank are removed. Points requiring specification: � Flank removed. � Leg tendon removed. � Lymph nodes gland removed. � Boning method: seam between the Inside and Knuckle or tunnel boned. � Specify surface fat trim level. LEG - CHUMP ON - SHANK OFF Leg - Chump On - Shank Off is prepared from a Leg - Chump On. The Shank is removed by a straight cut through the heel muscle of the Silverside. The lymph node gland (subiliac) and gland fats situated on the Flank are removed. Points requiring specification: � Flank removed. � Heel muscle retained. � Lymph nodes gland removed. � Boning method: seam between the Inside and Knuckle or tunnel boned. � Specify surface fat trim level. LEG - CHUMP OFF - SHANK OFF Leg - Chump Off - Shank Off is prepared from a Leg � Chump On - Shank Off. The Chump is removed. Points requiring specification: � Heel muscle retained. � Lymph nodes removed. � Boning method: seam between the Inside and Knuckle or tunnel boned. � Specify surface fat trim level. FOREQUARTER Forequarter (Boneless) is prepared from a Bone-in Forequarter by the removal of bones, cartilage, ligamentum nuchae and lymph node glands. Points requiring specification: � Rib number required. � Intercostals removed. � Specify surface fat trim level. LEG CUTS Leg Cuts are prepared from a Leg - Chump On and seamed into four individual primal and trimmed as specified. Points requiring specification: � Variation of primal composition. � Specify surface fat trim level. SILVERSIDE Silverside is prepared from a Leg - Chump On Boneless by separating the primal along the natural seam between the Inside and Thick Flank. OUTSIDE Outside is prepared from Silverside with the heel muscle removed along the natural seam. Outside is denuded to silver skin. THICK FLANK Thick Flank is prepared from a Leg - Chump On Boneless by separating the primal along the natural seam between the Topside and Silverside. The patella, joint capsule and tendon are removed. KNUCKLE Knuckle is prepared from the Thick Flank with the cap muscle and fat cover removed. TOPSIDE Topside is prepared from a Leg - Chump On Boneless by separating the primal along the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and lymph node gland and surrounding gland fats are removed. TOPSIDE - CAP OFF Topside - Cap Off is prepared from the Topside by the removal of the M. gracilis muscle along the natural seam. Remaining subcutaneous fat deposits are removed completely. CHUMP Chump is prepared from a Leg Chump On Boneless and is removed by a straight cut approximately 12mm from the hip joint (acetabulum) and at right angles across the primal. Points requiring specification: � Flank removed. � Specify surface fat trim level. RUMP Rump is prepared from a Chump. The tail (Flank) portion is removed. The cap muscle and the subcutaneous fat are completely removed. TENDERLOIN Tenderloin (Fillet) is prepared from the Side by removing the muscles in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium. The side strap (M. psoas minor) remains attached. Points requiring specification: � Side strap (M. psoas minor) removed. � Specify surface fat trim level. BUTT TENDERLOIN Butt Tenderloin is the portion of the Tenderloin remaining on the lateral surface of the ilium after the separation of the Short Loin from the Leg and is removed in one piece. The side strap (M. psoas minor) portion remains attached. TENDERLOIN - BUTT OFF Tenderloin - Butt Off is the tail of the Tenderloin attached to the ventral surface of the lumbar vertebrae of the Short Loin after the separation of the Leg and is removed in one piece. Points requiring specification: � Side strap (M. psoas minor) removed. � Specify surface fat trim level. SQUARE CUT SHOULDER Square Cut Shoulder is prepared from a Square Cut Shoulder by the removal of bones, cartilage, and sinew and ligamentum nuchae. The Shoulder is rolled and or netted. Points requiring specification: � Rib number required. � Lymph node and surrounding fat removed. � Specify surface fat trim level. NECK FILLET ROAST Neck Fillet Roast is prepared from a Forequarter by the removal of the Oyster Blade, Shank, Breast and Flap. The Neck is removed between the 3rd and 4th cervical vertebrae. The ventral cutting line is approximately 60mm measured from the ventral edge of the M. longissimus dorsi muscle cut in a straight line and parallel to the dorsal edge. Points requiring specification: � Rib number required. � Cranial cutting line. � M. trapezius and/or M. subscapularis removed. BACKSTRAP Backstrap is prepared from a Side and consists of the eye muscle (M. longissimus dorsi) lying along the spinous processes and transverse processes of the lumber, thoracic and cervical vertebrae. The Backstrap comprises of the portion commencing from the 1st cervical vertebra to the lumbosacral junction. Points requiring specification: � Silver skin removed. � Specify: muscle length by indicating the removal point along the vertebrae. EYE OF SHORT LOIN The Eye of Short Loin is a portion of the Backstrap and comprises of the portion commencing at the 10th thoracic vertebra to the junction of lumbosacral vertebrae. Point requiring specification: � Silver skin removed. EYE OF SHOULDER Eye of Shoulder is a portion of the Backstrap and comprises the portion commencing from the 1st cervical vertebra up to the 4th - 5th or 6th thoracic vertebrae. Points requiring specification: � Silver skin removed. � Specify: muscle length by indicating the removal point along the vertebrae. RACK CAP Rack Cap is prepared from a Rack - Cap On by removing the cap muscle covering the eye muscle portion. The cap will be comprised of the M. trapezius, M. latissimus dorsi. Point requiring specification: � Specify fat trim level. THICK SKIRT / THIN SKIRT Thick Skirt is prepared from the lumbar part of the diaphragm. Thin Skirt is derived from the costal muscular portion of the diaphragm. The combination pack of Thin and Thick Skirts are to be on an even ratio of both items. Point requiring specification: � Membrane removed. BREAST AND FLAP Breast and Flap is prepared from a Breast and Flap with all bones and cartilage removed. Points requiring specification: � Diaphragm removed. � Breast & Flap retained in 1 piece. � Extension of the dorsal cutting line. FLAP Flap is prepared from a bone-in Flap. All bones and cartilage are removed. Points requiring specification � Dorsal cutting line to include attached boneless rib portions. � Diaphragm removed.

● LEG - CHUMP ON ● LEG - CHUMP ON - SHANK OFF ● LEG - CHUMP OFF - SHANK OFF ● FOREQUARTER ● LEG CUTS ● SILVERSIDE ● OUTSIDE ● THICK FLANK ● KNUCKLE ● TOPSIDE ● TOPSIDE - CAP OFF ● CHUMP ● RUMP ● TENDERLOIN ● BUTT TENDERLOIN ● TENDERLOIN - BUTT OFF ● SQUARE CUT SHOULDER ● NECK FILLET ROAST ● BACKSTRAP ● EYE OF SHORT LOIN ● EYE OF SHOULDER ● RACK CAP ● THICK SKIRT / THIN SKIRT ● BREAST AND FLAP ● FLAP