Premium Halal Whole Lamb Leg – Wholesale Specifications

Product Specifications

Product Name: Premium Zabiha Halal Whole Lamb Leg
Category: Wholesale Halal Meat
Product Code: HWLL-P01
Country of Origin: United States
Certification: Zabiha Halal Certified
USDA Grade: USDA Choice or Higher
Weight Range: 4.5-7.5 lbs (2.0-3.4 kg) per leg
Packaging: Individually vacuum-sealed in food-grade plastic, boxed in 4-count or 8-count cases
Case Weight: Approximately 20-30 lbs (9-13.6 kg) per 4-count case
Shelf Life: 12 months frozen at 0°F (-18°C); 5-7 days refrigerated (35-38°F)
Processing Method: Hand-slaughtered according to Islamic law, fully drained blood
Cutting Style: Whole leg with bone-in, hip to knee joint, minimal fat trimming
Feed Type: 100% Grass-fed and finished
Raising Practices: Pasture-raised, free-range
Additives: None – No antibiotics, hormones, preservatives, or artificial ingredients
Allergens: None
Storage Requirements: Keep frozen at 0°F (-18°C) or below

Nutritional Information (Per 100g)

Calories: 187 kcal
Protein: 19g
Total Fat: 12g
Saturated Fat: 5.2g
Monounsaturated Fat: 4.7g
Polyunsaturated Fat: 1.1g
Omega-3 Fatty Acids: 0.4g (higher than grain-fed)
Cholesterol: 78mg
Carbohydrates: 0g
Sodium: 65mg
Iron: 1.6mg (9% DV)
Zinc: 3.9mg (35% DV)
Vitamin B12: 2.7μg (112% DV)
Selenium: 24.3μg (44% DV)
Phosphorus: 180mg (18% DV)
Niacin: 5.8mg (36% DV)

Product Features & Specifications

Lamb Sourcing Specifications

• Breed Selection: American or New Zealand lamb breeds known for meat quality
• Age: Young lamb, 5-7 months old for optimal tenderness
• Diet: Natural forage including grasses, herbs, and legumes
• Raising Environment: Stress-free, natural environment with minimum 80% time spent on pasture
• Pre-slaughter Care: Humane handling with strict adherence to Islamic welfare requirements
• Traceability: Fully traceable to farm of origin with batch numbering system

Processing Specifications

• Slaughter Method: Traditional Zabiha hand slaughter by certified Muslim butchers
• Processing Time: Harvested to processing completed within 24 hours
• Blood Drainage: Complete drainage according to Islamic requirements
• Cooling Process: Rapid chilling to 40°F (4°C) within 4 hours
• Cut Specifications: Clean single cut at the knee joint, hip bone attached, tailbone removed
• Fat Cap: 1/4 inch (6mm) exterior fat cap maintained for flavor and moisture
• Trim Level: Level 2 (minimal excess fat removed, while maintaining traditional appearance)
• Size Grading: Small (4.5-5.5 lbs), Medium (5.5-6.5 lbs), Large (6.5-7.5 lbs)

Quality Control Specifications

• Safety Testing: Each batch tested for E. coli, Salmonella, and Listeria
• Metal Detection: All products pass through metal detection before packaging
• Temperature Monitoring: Continuous cold chain verification from processing to delivery
• Quality Inspection: Visual inspection of each leg for proper color, marbling, and appearance
• Color Standards: Bright pinkish-red flesh with white to cream-colored fat
• Marbling Score: Moderate intramuscular fat (IMF) scoring 3-4 on 8-point scale
• pH Testing: Final pH of 5.5-5.8 for optimal tenderness and shelf life
• Third-Party Audits: Regular facility inspections by USDA and halal certification authorities

Packaging & Shipping Specifications

• Primary Packaging: Heavy-duty 3-mil vacuum-seal packaging with oxygen barrier
• Case Packaging: Wax-coated corrugated cardboard boxes with insulated liners
• Labeling: Each package labeled with product name, weight, lot number, processing date, expiration date, and halal certification mark
• Shipping Method: Refrigerated transport (-10°F to 0°F)
• Minimum Order Quantity: 1 case (4 legs, approximately 20-30 lbs)
• Bulk Pricing Tiers: Available at 5+ cases, 10+ cases, and 25+ cases
• Lead Time: 3-5 business days for standard orders; 7-10 days for custom orders
• Delivery Areas: Continental United States, with expedited options available

Product Applications

Culinary Applications

• Roasting: Optimal at 325°F (165°C) to internal temperature of 145°F (63°C)
• Grilling: Best when butterflied and marinated for 8+ hours
• Smoking: Excellent results at 225°F (107°C) for 6-8 hours
• Braising: Ideal for traditional slow-cooked ethnic preparations
• Portion Yield: Approximately 65-70% yield after cooking and bone removal
• Serving Size: One leg serves approximately 6-10 people depending on size

Menu Applications

• Fine Dining: Center-of-plate protein for upscale halal restaurants
• Catering: Impressive centerpiece for weddings, Eid celebrations, and cultural events
• Butcher Shops: Premium offering for discerning halal customers
• Food Service: High-yield option for institutional settings requiring halal options
• Retail Cut Potential: Each leg can be further processed into 5-7 retail cuts

Wholesale Ordering Information

Minimum Order: 1 case (4 whole lamb legs)
Standard Case Size: 4-count (20-30 lbs)
Large Case Size: 8-count (40-60 lbs)
Volume Discounts:

• 5-9 cases: 5% discount
• 10-24 cases: 10% discount
• 25+ cases: 15% discount + free shipping

Payment Terms: Net 30 days for established accounts; prepayment for new accounts
Ordering Lead Time: 3-5 business days for standard orders
Custom Processing: Available with 7-10 day lead time (additional fees may apply)
Sample Policy: Sample packages available for qualified wholesale prospects
Returns: 100% satisfaction guarantee – full credit issued for quality issues when reported within 24 hours of delivery

Wholesale Support: Dedicated account representative available Monday-Friday, 8am-5pm EST
Technical Support: On-staff halal meat specialist available for consultation
Documentation: Full product specification sheets, halal certificates, and HACCP compliance documentation available upon request