56 © 2017 2019 menu types. BURGERS 5.3oz Grass-fed lamb burgers are a low-cost way to get lamb on the menu and are adaptable to a wide variety of flavors & ingredients. BUTCHER INFORMATION: 83/17 lean. COOKING/PLATING TIPS: Lamb burgers pair well with both flavors commonly associated with beef burgers and flavors traditionally paired with lamb. This opens the door to a variety of exciting new sauce & topping combinations. MENU TYPE: Low to Medium Price Point. Perfect for gastropub, steakhouse, bar, and contemporary American menus. TRIM Trim meat is portions of lamb from around the body that are trimmed off during the butchery process. Trim is a very affordable grinding option that can be turned into a huge variety of low cost, high flavor dishes. BUTCHER INFORMATION: 80/20 lean. Block frozen. Not weight ranged. COOKING/PLATING TIPS: Lamb trim meat is never prepared or served as-is. Trim is exclusively used in grinding for sausages, burgers, meatballs, kofta, dumplings, meatloaf, sauces, or other dishes. MENU TYPE: Low Price Point. Suitable for a wide variety of menus featuring ground lamb dishes, or for chefs looking to add low cost & accessible grass-fed lamb dishes to their menus.