Eblex (the English Beef and Lamb Executive) has launched a range of alternative added-value lamb cuts that appeal to consumers and allow caterers to enhance both their menus and their gross profits.
Consumers thought the new cuts were "visually appealing" and pitched at the right price, according to trials conducted by Leatherhead Food Research.
The cuts, developed using seam butchery cutting techniques, come from the loin, leg, forequarter and breast to make better use of the whole carcase.
"Research has shown that the main barrier to purchase for consumers considering lamb is that it is expensive and it appears fatty and greasy," said Eblex foodservice project manager Hugh Judd.
"In developing the new range, not only did we try to maximise the value of the lamb carcase, we also wanted to produce cuts with real consumer appeal. We added value by creating specific cuts from the shoulder (lamb rosettes, chunkies and Victoria roast) and from the leg (topside and silverside cuts)."
The new lamb cuts are:
â- Rosette (Forequarter L014)
â- Topside (Leg L011)
â- Silverside (: Leg L014)
â- Victoria Roast (Forequarter L009)
â- Knuckle (Top Rump) - (Leg L013)
â- Chunky (Forequarter L013)
â- Rump (Leg L032)
â- Riblets ( Breast L009)
â- Saddle (Loin L005)
For more information, call 0845 491 8787 or visit http://www.eblextrade.co.uk" target="_blank" rel="noreferrer">www.eblextrade.co.uk