Vacuum-Packaged Lamb Knuckle Meat

Unit Weight: 1.4–1.8 kg per bag
Outer Package Specification: Weighted / per carton
Source Part: Lamb Hind Leg Section
Processing Technology: Selected from the hind leg section of young lambs. The complete knuckle meat is extracted, with the muscle membrane retained and the fascia removed. It is shaped and wrapped with transparent cling film, then packed in vacuum heat-shrinkable bags.