Wholesale lamb
Lamb
Lamb prepared as whole carcasses, primals and kitchen-ready cuts.
About this range
Prepared around the brief.
Legs, shoulders, racks, loins, chops, dice and mince can be cut and portioned to suit a menu, service style or production brief.
The list below is a practical starting point. Availability, weights, trim and pack requirements should be agreed with the team before ordering.
What we typically supply
This is a guide, not a fixed catalogue. Add the cuts you want to discuss to your enquiry list and include weights or preparation notes.
Typical cuts & forms
- Whole carcasses and sides
- Legs and shoulders
- Racks, loins and chops
- Diced and minced lamb
- Mutton, subject to availability
Tell us the cut, portion weight and trim you need and we will discuss the available options.
Used across foodservice
Customer perspective
“I have been using Midland Foods for 18 months now and from the change over to date the quality and service has been first class, many thanks.”
Questions about lamb
Straight answers before you send a specification.
Yes. Tell the team the cut, portion weight, trim, preparation and pack requirements. They will discuss what is practical and available for your order.
Availability depends on the product, specification, volume and season. Contact the sales team before committing a line to a menu or event.
Add relevant cuts to the enquiry list, include your requirements and send the enquiry, or contact the sales team by phone, email or WhatsApp. Pricing is discussed against the product and specification you need.
Talk to the team
Discuss your lamb requirements.
Send the cuts in your enquiry list with the weights, trim, volume and service notes that matter.