Centrally Packed Meats, Meat Packing Facility

Traditional British cuts of lamb: 1. Scrag End (of neck) 2. Middle Neck 3. Best End (of neck) 4. Loin 5. Chump (and chump chops) 6. Leg 7. Shoulder 8. Breast.



  • British Cuts Of Lamb
  • Cuts Of Pork