LAMB CUTS
PLEASE SELECT A CUT FROM BELOW
CHUMP
Chump – Bone in is prepared from a bone in Leg . The Chump is removed by a cut at right angles across the Leg at a specified measured distance from the acetabulum. Butt Tenderloin retained.
CHUMP CHOP
Chump chops are prepared from a boneless leg behind the loin by following its natural seams and then trimmed accordingly. They’re the equivalent to a beef rump steak left on the bone and are slightly bigger than cutlets or loin chops. These cuts are suited to barbecue and pan-fry cook methods and are tender with extra flavour imparted from the bone.
EASY CARVE SHOULDER
The easy carve shoulder is partially boned and prepared from the forequarter by removing the shoulder blade and leaving the shank intact. The easy carve shoulder is best suited to long, slow and moist cooking methods, where the remaining bone imparts flavour to the meat, delivering a tender result. When roasting, there’s a small pocket that will accommodate stuffing.
CONTACT US TODAY
Customized solutions always start with a conversation.
AUSTIN
1000 East 5th St
Austun, Texas 75236
Toll Free: 512 609 0797
email: sales1@pmeats.com
NEW YORK
Coming soon!