Legs

Leg of Lamb Dinner Ingredients

 Sungold Specialty Meats Ltd.  Products  Legs

This double item is derived from the posterior portion of the carcass or hind saddle. The legs are removed by a straight cut anterior to the hip bone cartilage that forms an approximate right angle to the length of the legs, depicted as a separation point.

Hanging Hinds

SunGolds Hanging Hinds consist of a whole lamb hind in one piece.

Retailer Product Specs

Pieces / Bag: 1 netted
Pieces / Box: Combo bin up to 100
Approx. Weight / Pieces: 9 kg / 20 lb
Approx. Weight / Box: 9 – 900 kg / 20 – 2000 lb

Long Leg

The long cut bone-in leg consists of a primal leg with the sirloin attached. The leg is removed at the loin by making a cut at a right angle to the backbone between the fifth and sixth lumbar vertebra. The trotter and gambrel cord are removed above the end of the shank muscle. The flank is attached and the top portion of the flank is not removed.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 6
Approx. Weight / Pieces: 3.7 kg / 8.1 lb
Approx. Weight / Box: 22 kg / 48.5 lb

Short Cut Semi Boneless Leg

The short cut leg is produced by removing the primal leg from the carcass with the aitch bone removed. The leg is removed at the loin by making a cut at a right angle to the backbone between the fifth and sixth lumbar vertebra. The sirloin is removed with a square cut. The aitchbone is removed leaving a smooth surface.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 8
Approx. Weight / Pieces: 2.6 kg / 5.8 lb
Approx. Weight / Box: 21 kg / 46 lb

Short Cut Semi Boneless Shank Off

SunGolds Short cut leg semi boneless shank off leg is produced by removing the primal leg from the carcass leaving the sirloin attatched to the loin. The aitch bone and shank are removed.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 8
Approx. Weight / Pieces: 1.75 kg / 3.75 lb
Approx. Weight / Box: 14 kg / 30 lb

Tunnel Boned Leg

SunGold tunnel-boned leg consists of a leg with the shank and sirloin attached and the femur bone removed using a tunnel boner. The leg is removed in a similar way to our other leg specifications. The trotter and gambrel cord are removed above the end of the shank muscle. The aitchbone is removed leaving a smooth surface.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 8
Approx. Weight / Pieces: 2.1 kg / 4.6 lb
Approx. Weight / Box: 17 kg / 37.5 lb

Butterfly Leg

SunGolds Butterfy leg is derived from a short cut leg with the femur bone removed.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 8
Approx. Weight / Pieces: 1.5 kg / 3.25 lb
Approx. Weight / Box: 12 kg / 26 lb

Boneless Halves

SunGolds Boneless Halves are dreived from a full leg cut that is deboned and cut in half.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 8
Approx. Weight / Pieces: 1 kg / 2.1 lb
Approx. Weight / Box: 8 kg / 17 lb

3 Piece Hamset

The three-piece ham set is derived from a short cut leg with the femur bone, hind shank and sirloin removed. The leg is split along the natural seam between the sirloin tip and inside round and the femur bone is removed. The inside shank and sinew are removed from the outside round. Insides, outsides and sirloin tips are packed two pieces per bag, four bags of each per box.

Retailer Product Specs

Pieces / Bag: 3
Pieces / Box: 8
Approx. Weight / Pieces: 1.5 kg /3.3 lb
Approx. Weight / Box: 12 kg / 26 lb

Leg Stew

SunGolds Boneless Lamb Stew is produced from solid muscle cuts of lean originating from lamb carcasses. This is cut into 1″ cubes and is at least 80% lean.

Retailer Product Specs

Pieces / Bag: 2.5 kg / bag
Pieces / Box: 2
Approx. Weight / Pieces: 2.5 kg / bag / 5.5 lb / bag
Approx. Weight / Box: 5 kg / 11 lb

Hind Shank

This bone in center cut shank consists of the hind shank of the carcass removed from the leg at the knuckle joint. The trotter is removed from the hind shank twenty-five millimetres above the knee joint.

Retailer Product Specs

Pieces / Bag: 2
Pieces / Box: 5
Approx. Weight / Pieces: 1 kg / 2.2 lb
Approx. Weight / Box: 5 kg / 11 lb

Hind Shank Frenched

The Frenched shank consists of the hind shank of the carcass removed from the leg at the knuckle joint. The trotter is removed from the hind shank twenty-five millimetres above the knee joint. All shank meat is removed twenty-five millimetres down from the trotter end leaving an exposed shank bone.

Retailer Product Specs

Pieces / Bag: 2
Pieces / Box: 5
Approx. Weight / Pieces: .4 kg / .8 lb
Approx. Weight / Box: 4 kg / 8.8 lb

Custom Pack Sizes Available Upon Request