Lamb carcass

Cuts Beta Export Carcass Class A Export Carcass Class YL Export Carcass Class PL Export Carcass Class YM Export Carcass Class YX Export Carcass Class PX Export Carcass Class PH Export Carcass Class 3001 Long Leg bone-in 3011 Short cut leg, bone-in, chump-off 3015 Bone-in leg steaks 3105 Boneless leg steaks 3021 Part boned leg, chump-on, shank-on, aitch bone removed 3031 Part boned leg, chump-off, shank-on, aitch bone removed 3041 Femur bone or Part boned Leg, chump-on shank-off 3051 Femur bone or Part boned leg, chump-off, shank-off 3061 Half leg shank end and Half leg fillet end 3081 Easy carve leg or Carvery leg 3100 Boneless leg, chump-on, shank-off 3110 Boneless leg, chump-off, shank-off 3130 Boneless rolled netted leg 3201 Chump (bone-in) 3200 Boneless leg cuts - seam boned 3210 Boneless leg cuts - Top Round (Skin on) 3214 Boneless leg cuts - Top Round (Skinless) 3220 Boneless leg cuts - Outside (skin on, eye on) 3234 Boneless leg cuts - Outside (flat) (skinless, eye-off) 3240 Boneless leg cuts - Eye round (skin on) 3244 Boneless leg cuts - Eye round (skinless) 3250 Boneless leg cuts - Thick flank 3254 Boneless leg cuts - Knuckle 3270 Boneless leg cuts - Boneless chump 3280 Boneless leg cuts - Boneless rump 3284 Boneless leg cuts - Heart of rump 3301 8 Rib chump-on saddle 75mm 3311 8 Rib chump-off saddle 75mm 3321 1 Rib loin saddle 3331 7 Rib rack saddle 3346 Saddle chops 3401 8 Rib long loin chump-on 75mm 3411 8 Rib long loin chump-off 75mm 3421 8 Rib long loin chump-off 25mm 3431 1 Rib short loin 3434 Boneless loin 3444 Loin chop 3506 Rack chop 3440 Tenderloin 3450 Tenderloin, side muscle off, butt-off 3475 Noisettes 3501 7 Rib rack 3521 7 Rib rack 3531 7 Rib rack 3542 7 Rib rack 3552 Rack - fully frenched 3560 Riblets 3601 Short forequarter (breast on) 3610 Boneless flatpack shoulder 3611 Short forequarter (breast off) 3620 Boneless rolled netted shoulder 3670 Neck Fillet 3631 Oyster cut shoulder 3641 Banjo Cut 3651 Shank Removed 3661 Square cut shoulder 3662 Shoulder Frenched Rack 3666 Square cut shoulder chops 3675 Neck slices 3701 Hind shank 3711 Foreshank - Knuckle Tip-off 3722 Lamb shanks - Frenched 3801 Breast 3811 Flap (bone-in) 3820 Boneless flap 3839 Boneless flap 3842 Lamb party ribs 3298 Lamb - Diced/cubed 3299 Lamb - Minced