| • |
BRT Lamb Legs – 1/45-50 lb |
| • |
Bone-In Lamb Legs (Chump Off) – 1/55-60 lb |
| • |
Bone-In Lamb Legs (Chump On) – 1/55-60 lb |
|
| • |
Boneless Lamb Loins – 1/25-30 lb |
| • |
Bone-In Lamb Loins – 1/20-35 lb |
| • |
Tenderloin – 1/25-30 lb |
| • |
Short Loins – 1/45-50 lb |
|
| • |
Standard Lamb Racks – 1/40-45
lb |
| • |
U/10
oz French Racks – 14/2-U/10
oz |
| • |
10/12
oz French Racks – 12/2/10-12
oz |
| • |
12/14
oz French Racks – 12/2/12-14
oz |
| • |
14/16
oz French Racks – 10/2/14-16
oz |
| • |
16/18
oz French Racks – 10/2/16-18
oz |
| • |
18/Up
oz French Racks – 8/2/18/Up |
|
| • |
Shanks Vac Pac – 1/35-40 lb |
| • |
Shanks Layer Pack – 1/55-60 lb |
|
| • |
Square Cut Shoulder – 1/35-45 lb |
| • |
Boneless Shoulder – 1/40-45 lb |
|
| • |
Whole Lamb Carcass – 1/30-35 lb |
|
