Lamb cutting form

Instructions must be received at least two days before date of collection.

This form is designed to be quick and easy to use

Don’t like forms? – we’re happy to take cutting instructions by email or telephone – see right for numbers

Fields marked with an * are required

Your Details


Abbatoir


Hanging

Lambs are normally hung for 7-10 days, which is included in the price.

If you wish to hang for extra days, these are charged at £1.50 a day.


Please enter the planned collection date.

Collection is 6am to 2pm Monday to Friday or later by arrangement on Thursday and Friday.


Packing

The joints will be packed individually in a translucent bags labelled with the cut (eg leg of lamb), chops are packed in pairs and labelled, and mince into 1lb approx. bags.

For each lamb these are then placed in large translucent bag, one per lamb

We can vacuum pack joints and chops, and/or box the lamb for better storage/presentation.

- if you select some, you will select which later

- if you select some, you will select which later


Cutting

A standard cut consists of :

  • Legs and shoulders as whole or half roasting joints
  • Loin as chops
  • Chump as chops
  • Best end as rack of lamb
  • Neck as fillet
  • Breast

If you wish all your lambs cut the same way, then enter the total number of lambs below, and select standard or individual cuts.

If you want to cut only some this way, then enter the number of lambs to be cut this way, and you can select further cut lists for the remaining lambs.

So for 8 lambs,  if you wanted 4 cut as 'whole joints', and 3 as 'half joints' and 1 as mixed joints then you would start by entering 4 lambs below, and then you will be given options later in the form to specify the remaining lambs.


First Cutting Instructions

    - If you select individual cuts a form will appear