Aurora Lamb Cuts
Lamb Shank
Frenched. Average weight 240-280g per piece.
Lamb Eye of Shortloin
Denuded, silver skin removed. Average weight 200-220g per piece.
Lamb Leg
Bone-in, shank on, chump removed. Average weight 2.1-2.3kg per piece.
Lamb Neck
Bone-in. Average weight 400-450g per piece.
Lamb Rack
Cap-off, frenched or standard. Average weight 600g (1kg for standard).
Lamb Rump
Whole, cap off. Average weight 430-440g per piece.
Lamb Eye of Shoulder (Scotch)
Boneless, trimmed. Average weight 200-210g per piece.
Lamb Shoulder
Oyster cut, boneless. Average weight 1-1.1kg per piece.
