Neck of Lamb – boneless

Code: Forequarter L035

Description

The neck is removed in line with the first rib, deboned and excess fat is trimmed off.

Forequarter L035

Forequarter L035

Meat Cut Spec Step 1

1

The forequarter of lamb.

Meat Cut Spec Step 2

2

Sheet bone the ribs leaving the neck fillet attached to the bone.

Meat Cut Spec Step 3

3

Remove the neck in line with the first rib.

Meat Cut Spec Step 4

4

The rib section can be used for racks or chops.

Meat Cut Spec Step 5

5

Remove neck bones and...

Meat Cut Spec Step 6

6

...trim off excess fat.

Meat Cut Spec Step 7

7

Neck of Lamb – boneless

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