Whole and half carcasses, legs, shoulders, racks, chops and diced lamb.
Fresh or frozen, packed to the agreed specification.
Origin labelling under EU rules: country of rearing and country of slaughter.
Butchers often buy whole or half carcasses and cut them themselves. Restaurants and caterers usually prefer legs, shoulders, racks or diced lamb with defined weights.
Demand for lamb rises around Ramadan and Eid. If you are planning for these periods, please mention it early in your enquiry; quantities and delivery dates are agreed per order.
For fresh, chilled and frozen sheep meat, EU law requires the label to state the country of rearing and the country of slaughter, together with a batch code.
The rules are set out in Implementing Regulation (EU) No 1337/2013 (EUR-Lex). For animals slaughtered older than six months, the country of rearing is where the animal spent its last six months; for younger animals, where it spent its whole rearing period. The indication “Origin” may only be used if the animal was born, reared and slaughtered in the same country.
The animal must be of a permitted species, alive and healthy at the time of slaughter, and slaughtered according to the standard of the certifying body. The standard also covers separation from non-halal products in cutting and storage.
Whether stunning is used depends on the certifying body and on national rules. Under Regulation (EC) No 1099/2009 (EUR-Lex), slaughter without prior stunning is permitted only for religious rites and only in a slaughterhouse. Each offer states which method applies to the lot.
Last updated: October 2026This page provides general information on the meat trade, halal practice and EU food law. It is not legal, tax or religious advice. The binding information for each lot is given in its offer, on its label and in its accompanying documents.
| Cut / format | Details |
|---|---|
| Whole carcass | Whole lamb carcasses in agreed weight ranges, for butchers and festive periods. |
| Leg and shoulder | Bone-in or boneless, for roasting, grilling and slow cooking. |
| Rack and chops | Trimmed racks, loins and cutlets for restaurants. |
| Diced and minced lamb | For stews, kebabs, kofta and fillings, at an agreed fat content. |
| Frozen lamb | Carcasses and cuts frozen for storage and export. |
On request. Meat from older sheep is offered and labelled separately from lamb.
Carcass and cut weights depend on the supplying slaughterhouse. The weight range is agreed per order and set out in the specification.
Yes. Carcasses and cuts can be supplied frozen. The documents required depend on the destination country and are clarified before the offer.
Yes. Chops and cutlets from the loin and rack, legs bone-in or boneless, and fore or hind shanks can be supplied chilled or frozen. Trim, weight range and packaging are agreed in the specification.
Yes. A carcass can be cut into legs, loin or saddle, racks, shoulders, neck and breast, packed separately. The breakdown, trim and packaging are agreed in the specification.
Yes, where the supplying plant offers it. Boneless legs can be rolled, netted or tied for roasting, or butterflied for grilling, as set out in the specification.
Offal is a separate product with its own specification and is not automatically included with carcasses. It can be requested in your enquiry, depending on what the slaughterhouse offers.
Fresh lamb must be kept at no more than 7 °C under Annex III of Regulation (EC) No 853/2004, also during transport. More on temperatures and transport in our guide to the cold chain.
Carcasses are usually transported hanging in refrigerated vehicles, or wrapped and boxed; cuts travel vacuum-packed in cartons. The transport format is agreed per order and depends on the distance and on how you unload and store.
The batch code on the label identifies the lot and the slaughterhouse it comes from. Together with the delivery documents, it connects the meat you receive to the certified establishment named on the halal certificate.
The use-by date is set by the producer and depends on the cut, the packaging and storage temperature. Vacuum-packed cuts usually keep longer than carcasses, and the exact date is printed on the label.
Halal status describes how the animal was slaughtered and handled, not its nutritional value. The composition of lamb depends on the cut, the fat cover and the animal, so we make no health claims for halal lamb.
As fore or hind shanks, bone-in, vacuum-packed or individually frozen, where the supplying plant offers it. Weight range and trim are set in the specification.
Lamb is halal when the animal is slaughtered according to Islamic rules under the standard of a recognised certifying body and the meat is handled separately from non-halal products. Whether pre-slaughter stunning is accepted depends on that standard; the certificate for the lot states its scope.
There is no fixed list price. The price depends on cut, carcass weight, fresh or frozen, origin, quantity and destination, and is stated in a written offer for your order.
01Quarters, primal and portioned cuts, fresh or frozen.
Details
03Veal from young cattle, as primal and portioned cuts.
Details
04Whole birds, portions and fillets of chicken and turkey.
Details
05Beef, lamb, veal and poultry, frozen for storage and export.
Details
06Minced meat, burgers, kebab meat and marinated cuts.
DetailsTell us which species and cuts, fresh or frozen, approximate quantities, the destination and the halal standard you need. We reply personally with questions or a written offer.
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