Lamb

Lamb Specification:

  • Whole mutton 24kgs /4 or 6way cut mutton squire cut shoulder /mutton bonless legs/mutton fat insde/mutton external fat
  • Whole lamb carcess/4 or 6way cut weight 18kgs-24kgs/ lamb shoulder /lamb legs lamb breast /lamb square

Frozen temperature:

  • Blasted at: -20C
  • Storage at: minus 18 degrees Celsius. – During Transportation: minus 10~15C

Age of Lamb:

  • 35 days minimum at time of slaughter
  • Shelf Life: 12 months from production date

Specification requests:

  • Halal slaughtered according to Islamic law
  • White skin
  • No broken bones
  • Well cleaned and fresh
  • No bruises
  • No black pads or ammonia burns
  • No bad smells
  • No excessive blood or blood stains
  • Moisture content is less than 3%

Lamb Parts:

  • Lamb Feet
  • Lamb Tripe
  • Lamb Tongue
  • Lamb Heads
  • Lamb Kidney
  • Lamb Liver
  • Lamb Heads
  • Lamb Fore Shank
  • Lamb Hindshank
  • Lamb Shoulder
  • Lamb Loin
  • Lamb Rib Strips
  • Lamb Neck