Lamb carcass

CutsBeta Export Carcass ClassA Export Carcass ClassYL Export Carcass ClassPL Export Carcass ClassYM Export Carcass ClassYX Export Carcass ClassPX Export Carcass ClassPH Export Carcass Class3001 Long Leg bone-in3011 Short cut leg, bone-in, chump-off3015 Bone-in leg steaks3105 Boneless leg steaks3021 Part boned leg, chump-on, shank-on, aitch bone removed3031 Part boned leg, chump-off, shank-on, aitch bone removed3041 Femur bone or Part boned Leg, chump-on shank-off3051 Femur bone or Part boned leg, chump-off, shank-off3061 Half leg shank end and Half leg fillet end3081 Easy carve leg or Carvery leg3100 Boneless leg, chump-on, shank-off3110 Boneless leg, chump-off, shank-off3130 Boneless rolled netted leg3201 Chump (bone-in)3200 Boneless leg cuts - seam boned3210 Boneless leg cuts - Top Round (Skin on)3214 Boneless leg cuts - Top Round (Skinless)3220 Boneless leg cuts - Outside (skin on, eye on)3234 Boneless leg cuts - Outside (flat) (skinless, eye-off)3240 Boneless leg cuts - Eye round (skin on)3244 Boneless leg cuts - Eye round (skinless)3250 Boneless leg cuts - Thick flank3254 Boneless leg cuts - Knuckle3270 Boneless leg cuts - Boneless chump3280 Boneless leg cuts - Boneless rump3284 Boneless leg cuts - Heart of rump3301 8 Rib chump-on saddle 75mm3311 8 Rib chump-off saddle 75mm3321 1 Rib loin saddle3331 7 Rib rack saddle3346 Saddle chops3401 8 Rib long loin chump-on 75mm3411 8 Rib long loin chump-off 75mm3421 8 Rib long loin chump-off 25mm3431 1 Rib short loin3434 Boneless loin3444 Loin chop3506 Rack chop3440 Tenderloin3450 Tenderloin, side muscle off, butt-off3475 Noisettes3501 7 Rib rack3521 7 Rib rack3531 7 Rib rack3542 7 Rib rack3552 Rack - fully frenched3560 Riblets3601 Short forequarter (breast on)3610 Boneless flatpack shoulder3611 Short forequarter (breast off)3620 Boneless rolled netted shoulder3670 Neck Fillet3631 Oyster cut shoulder3641 Banjo Cut3651 Shank Removed3661 Square cut shoulder3662 Shoulder Frenched Rack3666 Square cut shoulder chops3675 Neck slices3701 Hind shank3711 Foreshank - Knuckle Tip-off3722 Lamb shanks - Frenched3801 Breast3811 Flap (bone-in)3820 Boneless flap3839 Boneless flap3842 Lamb party ribs3298 Lamb - Diced/cubed3299 Lamb - Minced