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Frigosalto - Somicar SA offers popular craved lamb cuts like French-trimmed racks, Frenched 6 rib racks, front and hind shoulder chops, leg roasts, shanks, etc. as the leading lamb exporters in Uruguay, we handle the meat with delicacy and instill strict quality protocols in every process, from healthy grass-feeding to the lamb to the succulent meat ready for your plate.
Our lamb products like premium loin chops and Mid-loin racks are derived to be of the finest quality, which is why they have a juicy texture and irresistible flavor that promises to be the feast of every famished stomach. We want people to enjoy meat that has impeccable taste as well as the best nutritional elements.
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Lamb cuts
Lamb shank
Lamb chops
Rack of lamb
Lamb neck
Lamb shoulder
Lamb flank
Lamb rib
Lamb breast
Leg of lamb
Lamb Tenderloin
Lamb foreshank
Lamb rump
Wholesale Lamb Cuts from Frigosalto: Grass-Fed, Naturally Raised, Export-Ready
Most people know us for our beef. That’s fair. But here’s something our repeat buyers figured out early on: our lamb operation is actually where Somicar S.A. got its start. When the company was founded back in 1991, ovine meat was the primary focus. Beef came later. So when we talk about lamb and mutton meat, we’re not talking about a side business. This is what we were built around.
How Our Sheep Are Raised
Our flocks graze on the same open pastures in Salto, Uruguay, as our cattle herds. Year-round grass. No confinement, no feedlots. The animals move freely across rolling green fields and eat what grows naturally from the soil. That feeding program produces lamb with a clean, mild flavor that surprises people who think all lamb tastes gamey. It doesn’t, at least not ours.
We don’t use growth hormones or antibiotics. The meat is never injected with water or brine. What you get when you buy wholesale lamb meat from us is exactly what it should be. Clean protein, natural fat distribution, and a taste that comes from good genetics and good grass.
Uruguay gets overlooked as a lamb producer, which works in our favor honestly. We’re one of the largest lamb meat suppliers in the country, and we export to markets that are extremely picky about what they import. Saudi Arabia, the EU, China, the UK. Each of those markets has different religious, safety, and quality requirements, and we meet all of them. That’s not something every lamb wholesaler can say.
The Lamb Cuts We Ship
We process a full range of wholesale cuts of lamb, and everything ships vacuum-packed and frozen. Here’s what moves the most volume.
Lamb chops are probably the most versatile item we export. Restaurants use them for grilling and pan-searing, and they plate beautifully because our lambs are young and the chops come out at a consistent size. A hotel chain in the Middle East told us they switched to our chops because the portioning was reliable batch after batch. When you’re feeding hundreds of guests at a banquet, that kind of consistency matters more than price per kilo.
Our rack of lamb is what fine dining kitchens order. We French-trim it, which means the rib bones are cleaned and exposed for that classic presentation. Each rack weighs around 1.5 to 2 pounds, and when roasted properly, the meat stays pink and juicy in the center with a caramelized crust on the outside. It’s the showpiece cut, and we treat it that way during processing.
Leg of lamb is our workhorse for large-volume buyers. Bone-in or boneless, these are among the leanest lamb cuts of meat we offer and the most versatile. Roast it whole for catering events, break it down into kabob meat, butterfly it for the grill. We ship both options and can adjust the trim level depending on what your kitchen needs.
For buyers looking for something their competitors probably aren’t serving, our lamb tenderloin is worth trying. It’s a small, incredibly tender cut from the loin that most processors don’t bother separating out. We do, because restaurants paying premium prices for lamb meat online want cuts that stand out on a tasting menu. Limited availability on this one, so it goes fast.
And then there’s the lamb rib, which BBQ and casual dining operations have been ordering more frequently. Think of them as the lamb version of beef short ribs. Braise them low and slow, or smoke them for a few hours and the meat slides off the bone. Great margins on this cut too, because it’s priced well below rack and loin.
Why Buying Wholesale Lamb From Us Works
We’ve been doing this for over 30 years. Our plant holds EU, USDA, and Chinese certifications, meaning our food safety protocols have been validated by three independent regulatory bodies. Full traceability from farm to box. Every lot tracks back to the specific flock.
If you want lamb meat for sale online through your own retail operation, or you need wholesale lamb cuts for a restaurant group or food manufacturer, the process starts with a conversation. Tell us what you need through our contact page and we’ll put together specs and pricing. We work with international buyers daily and can usually turn around a quote within a business day or two.