Our Lamb Product Range

Silver Fern Farms Lamb is raised just as nature intended – on the lush, open pastures of New Zealand by passionate and skilled farmers. The result is a product that is recognised around the world for its subtly sweet flavour and tenderness.

We offer a full range of chilled and frozen lamb cuts, packaged and labelled to requirement, all year round. Our expert processing techniques and adherence to minimum chilled holding periods ensure maximum tenderness. Strict standards, quality controls and safety and hygiene processes ensure we deliver some of the world’s best lamb, every time.

Grass-fed, pasture-raised

Subtly sweet in flavour

Naturally tender and succulent

Halal certified

Contact our sales team

— Choose cut —

1 Rib Loin - 75mm Chump On

No. per carton: approx. 22
Carton weight: approx. 23kg

The 1 rib loin, or shortloin, is prepared by splitting an 8 rib loin chump on between the 12th and 13th ribs creating the 1 rib loin and a lamb rack. Rib length - 75mm 

Lamb 1 Rib Loin 75mm Chump on
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

1 Rib Loin - 75mm Chump Off

No. per carton: approx. 32
Carton weight: approx. 23kg

The 1 rib loin, or shortloin, is prepared by splitting an 8 rib loin chump off between the 12th and 13th ribs creating the 1 rib loin and a lamb rack.

Optional Specifications: Rib length -25mm, 70mm or75mm.  Rib no. 0 Rib

Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

1 Rib Saddle - 25mm Chump Off

No. per carton: approx. 10
Carton weight: approx. 11.5kg

This cut is prepared from an 8 rib saddle. The 1 rib saddle is separated from the rack saddle by a straight cut between the 12th and 13th rib.

Optional specification: 0 Rib 

Lamb 1 Rib Saddle 25mm
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

8 Rib Loin - 75mm Chump On

No. per carton: approx. 10
Carton weight: approx. 21.5kg

This cut is prepared from a bone-in carcase. The forequarter is removed by a straight cut between the 5th and 6th ribs and the legs are removed by a straight cut 30-35mm below the round of the aitch bone. The flap is removed by a cut 75mm from the eye of the meat. The resulting saddle is then split by a straight cut through the backbone.

Lamb 8 Rib Loin 75mm Chump on
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

8 Rib Loin - 75mm Chump Off

No. per carton: approx. 14
Carton weight: approx. 21kg

This cut is prepared from a bone-in carcase. The forequarter is removed by a straight cut between the 5th and 6th ribs and the legs are removed by a straight cut at the cushion between the 1st and 2nd lumbar vertebrae from the leg end. The flap is removed by a cut 75mm from the eye of the meat. The resulting saddle is then split by a straight cut through the backbone.

Lamb 8 Rib Loin Chump off
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

8 Rib Saddle - 25mm Chump Off

No. per carton: approx. 4
Carton weight: approx. 11kg

This cut is prepared from a bone-in carcase. The forequarter is removed by a straight cut between the 5th and 6th ribs and the legs are removed by a straight cut at the cushion between the 1st and 2nd lumbar vertebrae from the leg end. The flap is removed by a cut 25mm parallel to the backbone.

Optional specifications: Rib length 25mm or 50mm

Lamb 8 Rib Saddle 25mm Chump off
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Boneless Chumps - Cap On

No. per carton: approx. 12 x 4/VP
Carton weight: approx. 13kg

This cut is removed from a part-boned leg by a straight cut 5-10 mm below the round of the femur bone leaving the fat cap, or fell intact.

Lamb boneless chump cap on
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Boneless Chumps - Denuded

No. per carton: approx. 20 x 4/VP
Carton weight: approx. 16kg

This cut is removed from a part-boned leg by a straight cut 5-10mm below the round of the femur bone leaving the fat cap, or fell intact. The cap is subsequently removed by hand, and any residual fat is fully trimmed leaving only the heart of the rump.

Lamb boneless Chump Denuded
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Boneless Leg - Shank Off Chump Off

No. per carton: approx. 10
Carton weight: approx. 13kg

This cut is prepared from the bone in leg. The femur bone is removed by the 'tunnel bone' technique so as to leave the boneless leg in its natural shape.

Optional specifications:

  • Chump left intact
  • Leg can be netted
Lamb Boneless leg Shank off chump off
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Boneless Loins - Silverskin Removed

No. per carton: approx. 18 x 4/VP
Carton weight: approx. 15.5kg

This cut is the eye of meat from the loin or shortloin. The gristle, excessive fat and silverskin are removed to leave only the loin muscle intact.

Optional specifications: Silverskin left intact

Lamb Boneless loin
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Boneless Shoulder - 80CL

No. per carton: Bulk Packed
Carton weight: approx. 25kg

This cut is prepared from a bone-in shoulder. The shoulder is removed of all bones. The resulting meat is then trimmed of excess fat to an 80% chemical lean specification.

Lamb boneless Shoulder 80cl
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

BRN Shoulder

No. per carton: approx. 11
Carton weight: approx. 12kg

This cut is prepared from a bone-in shoulder. The shoulder is fleeced from the rib cage and all bones are removed. The resulting meat is then trimmed of excess fat. The shoulder is rolled with the fell to the outside and packed in netting.

Lamb BRN Shoulder
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Flaps

No. per carton: Bulk Packed
Carton weight: approx. 20kg

The flaps are the residual portion of the ribs and belly left after the loin or saddle has been removed from the rib cage.

Lamb Flap
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Forequarter - Breast Off

No. per carton: approx. 8
Carton weight: approx. 20kg

The full double forequarter is removed from the carcase by a straight cut between the ribs and then split by a straight cut through the backbone. The atlas tip, breast, and knuckle tip are removed leaving the neck and shank intact.

Optional specifications:

  • the breast may be left intact
  • the neck may be removed.
Lamb forequarter Breast off
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Foreshanks

No. per carton: -
Carton weight: approx. 10kg

The foreshank is removed from the shoulder by a cut above the arm bone joint. The knuckle tip is removed.

Lamb foreshanks
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Frenched Rack - 75/25 - Seamed

No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10.5kg

This cut is prepared from a standard rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The fell is removed by following the natural seam above the eye of the meat. The ribs are cleaned of all meat and fat (frenched) to a distance 25mm from the eye of the meat.

Optional specifications: 

  • rib length
  • length of frenching.
Lamb frenched rack 75 25seamed
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Frenched Rack - 50/0 Denuded

No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10kg

This cut is prepared from a rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The eye of the meat and the ribs are then cleaned of all meat and fat coverage.

Lamb product french rack denuded 50 1
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Hindshanks

No. per carton: approx. 8
Carton weight: approx. 11.5kg

The hindshank is removed from a bone in leg by a cut through the stifle joint. The knuckle tip is removed.

Lamb Hindshank
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Leg - Shank On Chump On

No. per carton: approx. 8
Carton weight: approx. 23.5kg

This cut is also know as the long leg, the leg is removed from the carcase by a straight cut at right angles to the backbone between the 1st and 2nd lumbar vertebrae from the leg end. The knuckle tip is subsequently removed.

Lamb Leg Shank On Chump On
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g

Leg CKT

No. per carton: approx. 10
Carton weight: approx. 21.5kg

This is cut is also known as a short cut leg. The leg is removed from the carcase by a straight cut at right angles to the backbone approximately 30-35 mm below the round of the aitch bone leaving the chump intact on the loin. The knuckle tip is subsequently removed.

Lamb leg CTK
Nutritional information
Protein 18.1 g
Energy - kilojoules 504 kJ
Energy - calories 121 Cal
Fat - total 5.3 g
Fat - saturated 2.4 g
Sodium 54 mg
Carbohydrates <0.5 g
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