OVINE

Head

- Full head skin off.
- Brain.
- Tongue.

Neck

- Neck

Breast

- Breast bone in.
- Breast boneless

Shoulder

- Shoulder bone in.
- Shoulder boneless.

Lamb rack

- Loin.
- Tenderloin.

Ribs

- Ribs.

Flank

- Flank.

Leg

- Leg bone in.
- Leg boneless.
- Loin.

- Carcass 6 cut.
- Trimming 90/10.
- Trimming 80/20.
- Trimming 50/50.

- Plucks.
- Tripes.
- Stomachs.
- Trotters.
- Sweetbreads.