We bring forth vast industrial experience and expertise in this business, involved in offering a high-quality range of Lamb Boneless Cut.

Lamb is a prime source of high-quality protein, vitamins, and minerals. We offer fine and hygienic quality Lamb Chest Meat to our most reliable customers which are situated all round the nation.

Chops are portions of lamb meat that are cut different parts of the lamb, like shoulder chop, loin chop and blade chop. The texture, flavor and fat content will be different depending on the muscle that is comes from.

The back haunches of the lamb, presented bone in or boneless, the leg of lamb is a delicious classic cut. Sold whole or halved (the upper thigh), this is a large, flavorful cut that is very versatile. A bone in leg of lamb is usually more flavorful. Butterflied, it can be stuffed and rerolled.

The center of the animal, this contains the most tender cuts of lamb meat and is usually presented cut into loin chops or whole as a loin roast. Full of tender meat.

Lamb mince is minced or ground lamb. In many countries where raising sheep is a fundamental agricultural industry, many dishes include minced lamb or minced mutton. Cooks often choose minced meat because it has several advantages over other cuts of meat.

A Rack of Lamb is a cut of meat from part of the rib cage of the lamb. It is an expensive cut of meat.
Generally, there are 8 ribs in a full rack, ribs 6 through 12 inclusive.

Lamb Shoulder is a cheaper roasting joint than Leg of Lamb because the shoulder has more fat, and needs low and slow roasting to render it out. The fat in it, however, guarantees the meat will come out moist.