The meat and bone from below the leg and above the knee joint. Plenty of flavour comes from the bone and slow cooking will create a very tender result.

This cut is taken sideways from the spine and comprises of the ribs or chops. It can be French trimmed to expose the bone.

From the area directly behind the ribs, the loins run towards the hindquarters along the spine. This cut is incredibly tender.

This is the most tender cut of lamb, as it is taken from an area which does little work, meaning minimal fat or connective tissue.

This cut is the entire eye muscle that lies along the spine. As it is barley used for movement it is incredibly tender.

Also known as chump, this very tender, plump yet lean cut is an individual hind leg muscle.

This is a large cut from the hind quarter.The boneless leg is rolled and netted to become compact and easy to carve.

A large, lean and tender cut taken from the hind quarter, the leg is a classic. Keeping the bone in adds flavour when cooked.

Taken from the shoulder, which is a hardworking area, this cut is full of flavour. Typically tender and succulent when cooked slowly.

Lamb of Tasmania carcasses are hand-picked and graded to your specifications, ensuring your weight, grade and fat score requirements are consistently met.All Lamb of Tasmania lambs are born, reared and processed on the island of Tasmania.

Partnerships with Tasmania’s top local lamb producers ensures the selection of the highest quality, grass-fed, free range lambs in Tasmania – free of antibiotics, added hormones and GMOs.