The forequarter of lamb.
Lamb Rib Eye Joint
Code: Forequarter L031
Description
The rib eye joint is prepared from the most succulent and tender part of the lamb shoulder.
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Sheet bone the rib, back and neck bones, taking care not to cut into the underlying muscles.
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Remove the extended neck fillet muscles by...
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...following the natural seam as illustrated.
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Remove the boneless neck.
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Trim the remainder of excess fat and roll into...
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...Lamb Rib Eye Joint.