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.

Forequarter L031
Forequarter L031
Lamb Rib Eye Joint Meat Cut Spec Step 1

1

The forequarter of lamb.

Lamb Rib Eye Joint Meat Cut Spec Step 2

2

Sheet bone the rib, back and neck bones, taking care not to cut into the underlying muscles.

Lamb Rib Eye Joint Meat Cut Spec Step 3

3

Remove the extended neck fillet muscles by... 

Lamb Rib Eye Joint Meat Cut Spec Step 4

4

...following the natural seam as illustrated.

Lamb Rib Eye Joint Meat Cut Spec Step 5

5

Remove the boneless neck.

Lamb Rib Eye Joint Meat Cut Spec Step 6

6

Trim the remainder of excess fat and roll into...

Lamb Rib Eye Joint Meat Cut Spec Step 7

7

...Lamb Rib Eye Joint.

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