Fore Quarter
There is one forequarter per animal incorporating the neck, shank, breast and shoulder. As a well exercised area, forequarter cuts suit slow, moist cooking; revealing tender and flavoursome meat.
There is one forequarter per animal incorporating the neck, shank, breast and shoulder. As a well exercised area, forequarter cuts suit slow, moist cooking; revealing tender and flavoursome meat.
There is one forequarter per animal incorporating the neck, shank, breast and shoulder. As a well exercised area, forequarter cuts suit slow, moist cooking; revealing tender and flavoursome meat.
Forequarter Rack
For an economical alternative to the loin rack, the forequarter rack is prepared from the shoulder; the blade is removed and the ribs trimmed and exposed, creating what looks like a row of ‘chops’. The forequarter rack contains plenty of connective tissue, so is best suited to moist, slower cooking methods.
Boned and rolled shoulder
Cut from the shoulder boneless and trimmed in preparation for cooking, then tied and ready for roasting, this tender cut is ideal when cooking for a few people
Easy carve shoulder
Easy carve shoulder is a boneless roast derived from the shoulder of lamb. This cut is typically tender and succulent when slow cooked or roasted.
Bone-in shoulder
Like leg, the shoulder works hard, so it is full of flavour but can be tough if undercooked or cooked too quickly. Using this cut of lamb with the bone in, imparts additional flavor.
Forequarter chop
The forequarter chop is prepared from the side of the lamb. It's made up of many cuts including the neck, shank and shoulder rack. This economical cut is best slow cooked using either a moist method, such as braising or stewing, or by slow roasting. Forequarter chops are the largest lamb chops available.