LAMB
Halal-certified lambs – tailored to your industry
Our production follows the German cutting scheme and meets the highest hygiene and quality standards (QS, Halal certification, DE approval).
Lamb and mutton have always been among the most popular types of meat in many cultures – especially in Turkey, the Arab world, and Asia. Hacilar Fleischgroßhandel GmbH supplies strictly controlled, halal-certified lamb for retail, the catering industry, and for further processing in the doner kebab production and delicatessen industries.
Packaging & Delivery – Efficient, secure, individual
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Years of experience
Cutting the lamb carcass – according to the German scheme
The lamb carcass is traditionally divided into four main sections:
| forequarter | Neck, shoulder, chest | Ragouts, goulash, soups, kebab production |
|---|---|---|
| Back (saddle) | incl. Chops & Fillet | Grilled pieces, chops, premium cuts |
| hindquarters | Leg with drumstick | Roasts, skewers, leg pieces |
| Offal & by-products | Heart, liver, kidney, etc. | Offal specialties, delicatessen production |
Selection of lamb cuts and their use
| Main piece | sections | Use / Notes |
|---|---|---|
| Lammschulter (Bug) | Meaty and aromatic, with bone or boned | Ragouts, doner production, braised meat |
| Lamb neck (neck) | Rich in tendons, ideal for long cooking | Soup meat, doner kebabs, stews |
| Saddle of lamb | With or without fillet, tender and noble | Grill, gastronomy, chops |
| Lammkoteletts | From the back, with rib bones | Gastronomy, hotel kitchen, BBQ |
| Lammkeule | With or without bones, tender, lean | Roasts, delicatessen, skewers |
| Lammbrust | Fatty part, intense in taste | Doner production, stews |
| Lamb shank (lower leg) | Collagen-rich cut | Slowly cooked for fine ragouts |
| offal | Heart, liver, kidney, tongue | Specialties, Turkish and Arabic cuisine |
| By-products | Bones, rinds, fat | Broths, pet food, industrial production |
Specific applications & industry focus
| Industry / Sector | Suitable sections |
|---|---|
| Döner production | Shoulder, breast, neck, leg (halal, low-fat cut) |
| Gastronomy / Catering | Back, chops, leg, fillet |
| Retail / Self-service goods | Leg, chops, knuckle – vacuum-packed or frozen |
| Delicatessen / Convenience | Ragout pieces, offal, pre-cooked knuckles |
| Exporthandel | Whole carcasses or parts as desired |
| Turkish & Arab markets | Halal-certified goods with preferred cuts |
Your benefits with Hacilar lamb:
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Halal-certified according to Islamic slaughter
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Specialized cuts for doner & grill products
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Delivery in fresh or frozen form
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Strict quality controls & complete traceability
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Packaging & portioning according to customer specifications
Special notes:
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All meats are Halal certified upon request.
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Product lines are particularly suitable for kebab production, gastronomy, retail, convenience products and sausage production.
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Delivery in individual disassembly and packaging according to customer requirements (e.g. vacuum-packed, shock-frozen).
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Exportable with valid certificates: QS, Orgainvent, Halal, BVL-EG.
offal
Specialties, Turkish and Arabic cuisine
| Lamminnereien | |
|---|---|
 Lammleber |  Lammniere |
| Artgerechte und Nachhaltige Tierhaltung | Nachhaltigkeit und Regionalität |
 Lammzunge |  Lamm Hoden |
| Schneller Versand | Artgerechte und Nachhaltige Tierhaltung |
 Lammfüße |  Lammherz |
 Lammkopf |  Lammhirn |
 Lamm Pansen |  Lammnierenfett |
Flexible packaging units – also according to customer specifications
Calibrated cuts
Individual labeling
Whether in blocks, vacuum-packed, or loose in Euro boxes – we deliver according to your needs.
On-time delivery throughout Europe