DORPER LAMB COMMERCIAL / EXPORT

1800 DORPER (367737)

 

Are you a restaurant or food provider in Australia?

We can supply chilled or frozen Dorper Lamb, Wagyu Beef and Free Range Pork.
Contact sales@dorperlamb.com.au for product price lists and further information.

 

Outside of Australia?

We are accredited for all markets, and can supply chilled and frozen Dorper Lamb, Wagyu Beef and Free Range Pork, delivered by sea or air.
Contact Graeme Howie or Scott Richardson for a product price list and further information

sales@dorperlamb.com.au

 

 


Eating quality is of paramount importance to red meat consumers. They want a palatable, consistent and safe product.

Meat Standards Australia (MSA) is a tenderness guarentee program for beef and sheepmeat, based on extensive consumer research. All beef and sheepmeat underpinned by the MSA guarentee has met strict criteria to ensure it meets consumer expectations for eating quality; tenderness, juiciness and flavour, and is labelled according to recommended cooking method.

Dorper Lamb Primal Cuts:


EASY CARVE LEG

This cut is perfect for either the traditional roast or as part of a more different dish. Either way because the main bone has been removed and the leg retied the stress of carving has been removed. Roast it traditionally and serve with mint sauce or try the French version by cooking on a bed of either potatoes, onions and herbs or perhaps white beans. Roasted vegetables are the traditional accompaniment and left-overs are perfect for sandwiches or as part of a salad the following day. Another popular finish is to smear with a curry paste and then serve with a well flavoured pilaf and a cooling Raita.


LOIN CHOPS

These were the traditional chop of choice for so many years and will always remain a favourite. With loin chops presentation is really important. To achieve this you can remove the tail (though that would mean sacrificing that crisp deliciousness), skewer the tail into a neat round shape or have your butcher cut you double chops. Then marinate them in EVOO, salt and pepper and some finely chopped rosemary before their appointment with the grill. They are best cooked medium rare and then allowed to rest in a warm place for a few minutes to allow them to relax and to reabsorb the juices.



RUMPS AND ROUNDS

What a perfect roast for two. Small, compact and perfect for that dinner for one or two-with perhaps some left over for a sandwich the next day. This cut is best left medium rare and most importantly left to rest in a warm place for at least ten minutes-otherwise the juices will run out when cut, leaving you with a disappointing result.



SHANKS

Once the lesser lights of gastronomy shanks now enjoy their own stardom. Braise them with the traditional tomato, herb and garlic mix and serve them with creamy mash and your favourite green. Alternatively prepare them as a glorious Moroccan tagine, redolent with a multitude of spices and heady with exotic aromas. Serve with couscous flavoured with dried fruit, pine nuts and herbs. Or luxuriate in the sheer comfort of a lamb shank soup, rich with barley and vegetables and finished with a final scatter of gremolata (garlic, lemon rind and parsley).

THE RACK AND THE LAMB CUTLET

This cut has become highly desirable because of its great presentation, reliable consistency and ease of preparation. For the rack allow three bones per serve. Score the fat and apply the flavourings. This can be as simple as rosemary and garlic, be a Moroccan spice mixture or even a curry paste. Another option is to remove the skin and fat and replace this with a well flavoured crumb crust. It is also very good to barbecue or roast this trimmed rack and then cut into cutlets after cooking.

The cutlets are just perfect when a small choice meat course is needed to accompany a choice vegetable component, especially when teamed with spring vegetables. They also make perfect party food as the long bone is a natural handle. But our favourite way of serving them is to remove all of the fat, flatten them by gently beating out with a heavy object, or even the blade of a knife, and coating them with day old bread crumbs flavoured with lemon rind, garlic, parsley and finely grated parmesan cheese. Fry these in good olive oil and serve with a tomato salad. These also make great picnic or party food. The added bonus is also that they make what is quite an expensive cut of meat go a long way.

THE SHOULDER AND THE FOREQUARTER CHOPS

The shoulder is the cook’s favourite cut; so full of flavour and succulence. It will come to you boned and rolled into a net. You may either roast it as is or untie it, fill with your favourite stuffing or flavourings and tie it back up again with kitchen string. It is better to roast the shoulder at a lower temperature than you would the leg and for slightly longer to achieve maximum succulence and tenderness. Alternatively untie it and cube and braise to a succulent excellence. When teamed with onions, anchovies, herbs and a little white wine the resulting flavour is exquisite. The shoulder is also the best cut for a curry and when minced makes the best lamb burgers, especially when teamed with tomatoes, cucumbers and feta cheese.

The chops are such old favourites. Gently braised with onions, tomatoes and herbs they cook to a gentle succulence. When this is served with soft polenta it becomes a great dish. But they are also happy with the grill or barbecue. Marinate them for extra flavour and tenderness and gently grill or barbecue them for a delicious result. Because they can sometimes be quite large, it is a good idea to cut them in half for both a better presentation and for ease of sucking the rich and delicious meat from the bones.

WAGYU BEEF TENDERLOIN

Available with a marble score of 4/5, 6/7 and 8/9

WAGYU BEEF CUBEROLL

Available with a marble score of 4/5, 6/7 and 8/9

WAGYU BEEF D-RUMP

Available with a marble score of 4/5, 6/7 and 8/9

DORPER LAMB CARCASE
Bone in

TELESCOPED CARCASE, Bone in
Derived from a full carcase with the leg folded or placed into the chest cavity. A cut is made horizontally at the junction of the 6th lumbar and 1st sacral vertebrae breaking the spine to allow the legs to fold into the cavity of the carcase.

LONG CUT LEG, Bone in, HAM 4800
A standard long cut leg is derived from a bone in carcase by the removal of the legs by a straight cut passing through the last lumbar vertebrae just to clear the tip of the Illium. Legs are split parallel to the vertical column, shanks tipped and tail stub removed. Standard hygiene trim.
CHUMP ON LEG, Aitch bone removed (ABO),
Bone in, HAM 4801
A standard swiss cut leg is derived from a bone in lamb 4800 leg by the removal of the aitch bone and associated bones. Pizzle stub to be removed along with excess fat cover. Chump end to be rounded, removal of all cartilage, the flank along with the subiliac lymph node and a portion of tenderloin. The shank is then tipped approx 2” from the hock joint. Standard hygiene trim.
CHUMP OFF LEG, Aitch bone removed (ABO),
Bone in, HAM 4805
A standard chump off bone in leg is derived from a bone in lamb ABO leg by the removal of the chump with a cut approx 15mm from the ball joint at right angles to the primal. Pizzle stub to be removed along with excess fat cover. The shank is then tipped approx 2” from the hock joint. Standard hygiene trim.
FEMUR LEG, Aitch bone removed (ABO),
Bone in, HAM 4810
A standard femur bone leg is derived from a bone in lamb ABO leg by the removal of the tibia (shank) and associated muscles with a cut through the stifle joint. Pizzle stub to be removed along with excess fat cover. Chump end to be rounded, removal of all cartilage, the flank along with the subiliac lymph node and a portion of tenderloin. Standard hygiene trim.
CHUMP OFF SHANK OFF, LEG CENTRE CUT (ABO),
Bone in, HAM 4830
A standard Centre cut bone in leg is derived from a bone in lamb ABO leg by the removal of the chump with a cut approx 15mm from the ball joint at right angles to the primal and the hindshank with a straight cut through the stifle joint. Pizzle stub to be removed along with excess fat cover. Standard hygiene trim.
CHUMP OFF EASY CARVE LEG (ABO), Bone in, HAM 4821
A standard easy carve leg is derived from a bone in lamb 4820 leg with the removal of the femur bone by slash boning. The shank is then frenched at a specified distance. The leg is then netted. Standard hygiene trim.
HINDSHANK, BONE IN, HAM 5031
A standard hindshank is derived from a bone in leg by the removal of the tibia bone and associated muscles with a cut through the stifle joint at right angles to primal. The shank is then tipped approx 1” to 2” from the tarsus. Standard hygiene trim
HINDSHANK FRENCHED, BONE IN, HAM 5029
A standard hindshank is derived from a bone in leg by the removal of the tibia bone and associated muscles with a cut through the stifle joint at right angles to primal. The shank is then tipped approx 1” to 2” from the tarsus and Frenched 1". Standard hygiene trim
LEG, BONELESS HAM 5060
A standard boneless leg is derived from a bone in ABO leg with the removal of all bones and cartilage by tunnel boning. Removal of all cartilage. The flank along with the subiliac lymph node is removed. Standard hygiene trim
8 RIB SADDLE, Bone in, HAM 4910
A standard bone in saddle is derived from a carcase by a cut between the 5th and 6th ribs at right angles to the vertebral column leaving a 5 rib 4 ¼ . Then a cut through the last lumbar vertebrae just to clear the tip of the illium. The flaps are then removed with a straight cut parallel to the vertebral column at a specified distance from the eye muscle. Standard hygiene trim.
8 RIB LONG LOIN, Bone in, HAM 4860
An 8rib loin is derived from a carcase by the removal of a 5rib forequarter, and the removal of the legs by a cut through the last lumbar vertebrae at right angles to the vertebral column. A cut is made dividing the thoracic vertebrae down its length, the flap is then removed at a specified distance from the eye muscle. Standard hygiene trim
SHORTLOIN PAIR OR NO RIB SADDLE, Bone in, HAM 4882
A Standard shortloin pair or no rib saddle is prepared from a carcase by a cut through the last lumbar vertebrae just to clear the tip of the illium. A cut is then made at the specified rib at right angles to the vertebral column. The flaps are then removed at a specified distance from the eye. Standard hygiene trim.
SPLIT SHORTLOIN, Bone in, HAM 4880
A standard shortloin is prepared from a shortloin pair. A cut is then made at a specified rib at right angles to the vertebral column and the vertebral column is split down its length. The flaps are then removed at a specified distance from the eye. Standard hygiene trim.
EYE OF SHORTLOIN, SILVER SKIN ON, Boneless, HAM 5150
A standard eye of shortloin is prepared from a bone in shortloin pair by the removal of all bones and tenderloin meat, leaving the eye muscle. Heavy connective tissue removed, cap removed and denuded to silver skin. Standard hygiene trim.
EYE OF SHORTLOIN, SILVER SKIN OFF, Boneless, HAM 5150S
A standard skin off eye of shortloin is prepared from a bone in shortloin pair by the removal of all bones and tenderloin meat, leaving the eye muscle. Heavy connective tissue removed, cap removed, silver skin removed and denuded of all fat. Standard hygiene trim.
TENDERLOIN, BUTT OFF, Boneless, HAM 5082
A standard tenderloin Butt off is prepared from a bone in shortloin pair and consists of the muscles lying along the ventral surface of the lumbar vertebrae. Sidestrap (psoas minor) removed, denuded of all fat. Standard hygiene trim.
8 RIB RACK SADDLE, Bone in, HAM 4928
Rack Saddle is prepared from a Saddle (item 4910) by the removal of a Short Loin Pair. The ribs on both sides of the Saddle Rack are cut parallel at a specified distance from the eye muscle.
8 STANDARD RACK, Bone in, HAM 4932
An 8 rib rack is derived from a carcase by the removal of a 4 rib forequarter and a 1rib shortloin leaving a 8rib rack pair. A cut is made dividing the thoracic vertebrae down its length, the flap is then removed at a specified distance from the eye muscle.
8 RIB CHINE FEATHER OFF (CFO) rack,
Bone in, HAM 4932H
An 8 rib CFO rack is derived from a Standard rack, Chine and feather bones are removed.
8 RIB CAP OFF CHINE FEATHER OFF (CFO) rack,
Bone in, HAM 4748
An 8 rib cap off CFO rack is derived from a CFO rack. Cap removed.
8 RIB FRENCHED, CAP ON, Bone in, HAM 4756
An 8 rib Frenched rack is derived from a CFO rack. The rack is then frenched to a specified distance from the eye parallel to the eye muscle.
8 RIB FRENCHED, CAP OFF, Bone in, HAM 4764
An 8 rib Frenched rack is derived from a CFO rack. The rack is then frenched to a specified distance from the eye parallel to the eye muscle, . removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and loin eye leaving the underlying fat in place.
8 RIB FRENCHED DENUDED SPECIAL, Bone in, HAM 4764
An 8 rib denuded rack is derived from a CFO by the removal of the rack cap along with underlying scapular bones and muscles, the rack is then frenched to the eye muscle.
SPARE RIB, Bone in, HAM 5015
A standard spare Rib is derived from a flap item 5011 by the removal of the sternum with a straight cut parallel to the B & F cutting line. The ends are then squared at right angles. The cap is then removed. Standard hygiene trim.
SHOULDER, SQUARE CUT, Bone in HAM 4991
A standard shoulder is derived from a 4 rib forequarter by the removal of the shank and breast with a cut approximate from the junction of the first rib and the first sternal segment continuing to the caudal cutting line parallel to the vertebral column. The neck is removed between the 3rd and 4th vertebrae. (The shank removal is to follow the breast & flap cutting line. Sticking wound removed. Standard hygiene trim.
OYSTER SHOULDER, Bone in HAM 4980
A standard Oyster Cut Shoulder is prepared from a 4 rib Forequarter and consists of the scapular, humerus and foreshank bones together with associated muscles. Shoulder is removed from a Forequarter by a cut following the seams between the overlying muscles and underlying muscles and ribs.
OYSTER SHOULDER SHANK OFF, Bone in HAM 4980W
Oyster Cut Shoulder is prepared from a 4 rib Forequarter and consists of the scapular, humerus and foreshank bones together with associated muscles. Shoulder is removed from a Forequarter by a cut following the seams between the overlying muscles and underlying muscles and ribs. Shank is removed following the square cut cutting line.
SHOULDER BANJO CUT, Bone in HAM 4995
Shoulder Banjo Cut is prepared from a Shoulder Oyster Cut (item 4980). The Shoulder is shaped into an oval appearance by trimming the outer selvage along the ventral edge. The undercut is retained in situ when the blade bone is removed.
4 RIB SHOULDER RACK, CHINE ON, Bone in HAM 4732
A standard shoulder rack is derived from a 4 sq cut shoulder by the removal of the rib set, retaining the chuck and eye of shoulder following the natural seam leaving the under cut attached to the blade. Trimmed of all bone chips and most external fat. Standard hygiene trim.
4 RIB SHOULDER RACK, UNFRENCHED, Bone in HAM 4733
A standard shoulder rack is derived from a 4 sq cut shoulder by the removal of the rib set, retaining chuck and eye of shoulder following the natural seam leaving the undercut attached to the blade. The chine and feather bones are removed, paddy wack removed. Trimmed of all bone chips and most external fat. Standard hygiene trim.
4 RIB SHOULDER RACK, FRENCHED, Bone in HAM 4738
A standard shoulder rack is derived from a 4 sq cut shoulder by the removal of the rib set, retaining chuck and eye of shoulder following the natural seam leaving the under cut attached to the blade. The chine and feather bones are removed, paddy wack removed. Then Frenched at a specified distance from the eye. Trimmed of all bone chips and most external fat. Standard hygiene trim.
FORESHANK, Bone in HAM 5030
A standard foreshank is derived from a forequarter by a cut approximate to the breast & flap cutting line. It consists of the unla/radius and a portion of the humerus (up to 50mm) together with associated muscles. The shank may be tipped depending on customer requirements. Standard hygiene trim.
SQUARE CUT SHOULDER, Boneless HAM 5050
A standard boneless shoulder is derived from a shoulder by the removal of all associated bones and cartilage. Must be tunnel boned. Paddy wack and bone chips are to be removed, Gland removed. Standard hygiene trim.
OYSTER CUT SHOULDER, Boneless HAM 5055
A standard boneless oyster cut shoulder is derived from a forequarter by separating the shoulder blade from the neck & rib portion along the natural seam. All bones & cartilage are removed by slash boning, Paddy wack and bone chips are to be removed. Gland removed. Standard hygiene trim
NECK FILLET ROAST, Boneless HAM 5059
A standard neck fillet roast is derived from a 4 to 5 rib sq cut shoulder by the removal of the rib set, a cut is made to remove the chuck following the natural seam leaving the under cut attached to the blade (eye of shoulder is to be retained).trimmed of all bone chips and most external fat. The nfr is then rolled and netted. Standard hygiene trim.
CHUCK ROLL EYE OF SHOULDER, Boneless HAM 5151
A standard chuck roll is derived from a boneless shoulder by the removal of the eye muscle and underlying meat with a straight cut following the dorsal edge of the eye muscle. Fat cap is removed, cranial end is squared and chuck is trimmed of excess fat pieces. Standard hygiene trim.
LAMB T-BONES - Shortloin chops,
Bone in, HAM 4880Z
Standard loin chops are derived from a bone in shortloin by portioning into chops with a cut at right angles to the vertebral column, flap is removed at a specified distance from the eye muscle.
KEBAB SHOULDER MEAT, Boneless HAM 5055W
Standard boneless Kebeb shoulder meat is derived from a oyster shoulder, the muscles on the shoulder are butterflied to give an even depth. Gland removed. Standard hygiene trim.

 

 

Shop: Dorper Lamb Australia
Shop: Dorper Lamb Australia
Malaysian Flag
MALAYSIA
Singapore Flag
SINGAPORE
China Flag
HONG KONG
EXPORTS
Shop for Lamb Australia
Shop Malaysia
Shop Lamb Singapore
Shop for lamb Hong Kong
Commerical Exports
HOME | RETURNS | DELIVERY | PRIVACY | LINKS | MEDIA | CONTACT