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LAMB

lamb bimpex meat

This part of the animal works hard, which makes the meat of a lamb shoulder full of flavor. It takes a while to soften, but this means it's a great choice for stewing and slow roasting.

OYSTER SHOULDER

OYSTER SHOULDER SHANK ON

SHOULDER

BONELESS SHOULDER

BONELESS SHOULDER

FORESHANK

FORESHANK

The lamb flank is from the sides of the lamb and is delicious sweet meat. When its new season lamb the lamb flank can be cut into ribs and done quickly on the BBQ.

BONELESS FLANK

Beef Bimpex Meat

FLANK

Hindshanks are a bone-in cut from the lower hind leg ideal for braising or slow-roasting preparations. Hindshanks become unctuous and fall-off-the-bone tender when slow cooked.

HIND SHANK

HIND SHANK

HANK

HIND

The leg and rack are the most tender cuts of meat on a lamb, and are at their best when roasted. Roasting is a "dry heat" cooking method, meaning that you do not add any liquid to the meat as you cook it.

ABO LEG CHUMP OFF

ABO LEG CHUMP OFF

LEG

FEMUR LEG CHUMP OFF

FEMUR LEG CHUMP ON

BONELESS LEG CHUMP OFF

BONELESS LEG CHUMP OFF

Lamb shanks are bone-in portions of meat from the leg that offer excellent flavor, but must be slow-cooked in order to become tender

FORESHANK

FORESHANK

SHANK

FORE
 

The rack is the unsplit primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12. 

8 BONE STANDARD RACK

bone standard rack

RACK

4 BONE FR. RACK

4 bone frenched rack

8 BONE FR. RACK

8 bone frenched rack

This is the most tender part of the lamb, producing only the most tender and flavourful cuts. Boned and rolled loin makes for a delectable roasting joint. This is also where the juiciest chops and noisettes come from.

Loin

BONELESS LOIN

boneless loin

LOIN SADDLE

rack loin

LONG LOIN

long loin

Neck Filet

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Neck

Lamb Bimpex Meat
Mutton Bimpex Meat
Veal Bimpex Meat
Beef Bimpex Meat
Chicken Bimpex Meat
Venison Bimpex Meat
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