Code 308 CARCASE. Includes the whole fillet.
		Code 303 HINDS AND END (long). Prepared from the remaining part of the carcase after removing the short fore 1/4's between the 6th and 7th ribs. Breast removed.
		Code 303 HIND 1/4's (short). Prepared from remaining part of the carcase after removing the fore 1/4 by a cut between the 12th and 13th ribs. To include the legs and saddle.
		Code 304 LEGS. Prepared from the remaining part of the carcase after removing the fore 1/4 by a cut between the 12th and 13th ribs. To include the legs and saddle.
		Code 310 LEG AND CHUMP. Bone in untrimmed. Prepared from the rump boneless. Centre cut.
		Code 310 LEG AND CHUMP. Bone in untrimmed.
		Code 330 LEG (carvery cut). Prepared from the leg and chump. Aitch bone and shank end removed.
		Code 339 LEG (boned and rolled). Prepared from the leg after the removal of the chump and shank. All bones are removed.
		Code 339 LEG (boned and rolled). Prepared from the leg after the removal of the chump and shank. All bones are removed.
		Code 378 SEAMED LEG MUSCLES
		Code 300 SADDLE (end). Prepared from the hind 1/4 after the removal of the legs, ribs and flank. Not to exceed 75mm from loin eye muscle.
		Code 381 LEG STEAKS bone in) Prepared from the centre of the leg.
		Code 378 Leg Steaks (boneless) Prepared from the topside muscle of the leg.
		Code 383 SHANKS FROM LEG.
		Code 369 CHUMP/RUMP Trimmed to 160-180gm portion.
		Code 301 SADDLE Prepared from the lumbar and chump section of the unsplit carcase.
		Code 331 SHORT SADDLE PRESSED (short). Prepared from lumbar section of saddle, flank tails not to exceed 50mm. Kidneys and all internal fat to be removed.
		Code 302 BEST END (short) (posterior view). Will consist of 7 and 8 bones.
		Code 302 BEST END (short) (anterior view). Will consist of 7 or 8 bones.
		Code 315 BEST END (short) Best ends will consist of 6 bones on each side.
		Code 374 DOUBLE BEST END AND BUTTERFLY CUTLETS Prepared from the best end (short). To be cut between the cartilage disc of each vertebra.
		Code 371 CROWN LOIN CHOPS. Prepared from the short saddle, top be cut between the cartilage disc of each lumbar vertebra.
		Code 343 BEST ENDS (split and chined). Prepared from the best end (short). Chine bone, paddywack and bark to be removed.
		Code 332 RACK (larder trim). Prepared from the best end (split and chined) ribs to be no more than 100mm in length. Rib fingers to be removed to expose 20mm of the rib bones. Back-fat left intact.
		Code 333 RACK (larder trim) Prepared from the best end (split and chined) ribs to be no more than 100mm in length. Rib fingers to be removed to expose 20mm of the rib bones. Bark to be removed.
		Code 333 Crown of lamb. Prepared from 2 racks (larder trim).
		Code 316 RACK (3 rib). Prepared from the rack (larder trim). To contain 3 ribs per portion.
		Code 372 CUTLETS FRENCH TRIMMED. Cutlets to be cut between each rib.
		Code 375 Chump chops. Prepared from a saddle that has been split.
		Code 370 LOIN CHOPS. Prepared from the short saddle (split) loins to be cut between the cartilage disc of each lumbar vertebra.
		Code 342 ROSETTE (single or double). Prepared from the short saddle, from which all the bones, bark and internal fat has been removed. Split into single loins, hard trimmed and tied.
		Code 363 NOISETTE. Prepared from best end, from which all the bones, bark and internal fat has been removed. Split into single loins, hand trimmed rolled and tied.
		Code 365 EYE OF LOIN BACKSTRAP (Cannon). Prepared from the short saddle, only the eye muscle to be used. All fat and gristle to be removed.
		Code 376 LOIN FILLETS (larder trim). Prepared from the loin fillet which have all visual fat removed.
		Code 309 SHORT FORE 1/4. (ex breast tips). Prepared from the carcase by cutting between the 6th and 7th ribs. Breast tips to be removed.
		Code 305 SHOULDER. Prepared from the short fore 1/4 after removing the neck, middle neck and breast tips.
		Code 382 Neck Fillet. Boned and trimmed.
		Code 338 SHOULDER. Shoulder roast (boneless) and shoulder chops. Prepared from the short fore 1/4 after removal of the neck, middle neck and breast tips.
		Code 378 LAMB STRIPS. Prepared from suitable lamb leg muscles to produce 95% visual lean strips.
		Code 379 MINCED LAMB. Prepared from suitable lean muscles to produce a mince of 95% visual lean. To be minced once through a 5mm plate.
		Code 521 KIDNEYS. All kidney fat removed.