Lamb Trims

Trimmed lamb meat — for mince, sausage and forcemeat work. We supply it within our Others range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include mince production, sausage and kofte work, forcemeats, pie fillings and stock.

What it is

The meat trimmed from primal cuts during butchery, collected and supplied as trim. It is the raw material behind mince, sausage and any dish where the meat is going through a plate rather than onto one whole.

How it is prepared

Supplied as trim, or minced to the plate and fat ratio you specify. Tell us the ratio — we do not choose one for you.

Cut specification

Typical trade use

Mince production, sausage and kofte work, forcemeats, pie fillings and stock. As the recipe requires. Trim is a starting material, not a finished cut.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Others range or all Lamb cuts. Related cuts in the same range: Lamb Fat and Lamb Mince. For mince and forcemeat work we also supply Lamb Leg Minced. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Trims supplied?

Supplied as trim, or minced to the plate and fat ratio you specify. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Trims for?

Mince production, sausage and kofte work, forcemeats, pie fillings and stock.

How does Lamb Trims differ from Lamb Fat?

Within the Others range, the two sit close together in the range, cut to slightly different specifications.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.