Lamb Belly

It is distinguished by its tender texture and white color, the result of a meticulous blanching and cleaning process. It comes from young animals, ensuring quick cooking and a delicate flavor. The industrial processing completely removes odors and residues, delivering a product ready for culinary use without weight loss during preparation.

Lamb Belly for B2B Wholesale

Ideal for ready-to-eat meal production units. The product is offered fully cleaned and blanched, drastically reducing preparation time. The consistent calibration and block packaging facilitate food cost control and inventory management at the wholesale level.

Product Information

Packaging10 kg block weight with poly-bag
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: White, yellowish color without visible signs of deterioration.
Smell: Characteristic smell of fresh product.
Microbiological Criteria:TBC: < 5*10⁶ cfu/gr
Enterobacteriaceae: <500 cfu/gr
E. coli: <500 cfu/gr
Salmonella spp: Absent in 25gr
Allergen Declaration:Does not contain allergens, according to the LEDA/ALBA list (EU1169/2011)

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)~ 277 kcal
Protein (g)~ 17.0 g
Total fat (g)~ 23.0 g
Saturated fat (g)~ 9.0 g
Carbohydrates (g)0.0 g
Sugars (g)0.0 g
Sodium (mg)~ 60 mg
Salt (equivalent)
~ 0.15 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale, food service and industrial applications

It is widely used in restaurants, catering and industrial kitchens

Fresh & Freezable

What is the difference between Lamb Belly and Sheep Belly?

Lamb belly comes from young animals, which gives it thin walls and an extremely tender texture. Unlike mutton, it requires minimal cooking time and has a milder flavor. It is ideal for quick recipes such as magiritsa and for preparations that require white, soft tissue. It is delivered fully blanched, reducing preparation costs in the kitchen.

Is Lamb Belly safe for immediate use?

Yes, the product is completely safe. Voras applies a strict industrial cleaning process that includes washing and scalding at controlled high temperatures. This method effectively eliminates the microbial load and removes any impurities, delivering a white and clean product. Thus, the catering professional receives a “ready-to-cook” raw material, which he can use immediately in the pot without any concerns about hygiene.

How is the whiteness of the product ensured?

It is achieved by using chemicals that do not alter the quality. We use state-of-the-art automated centrifuge washers combined with precise control of the scalding temperature. This process effectively removes the surface layer while maintaining the integrity of the tissue, ensuring a product with a natural, clean appearance and excellent hygiene, ready for the kitchen.