Neck – split and trimmed

Code: Forequarter L036

Description

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

Forequarter L036
Forequarter L036
Neck – split and trimmed Meat Cut Spec Step 1

1

The forequarter of lamb.

Neck – split and trimmed Meat Cut Spec Step 2

2

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

Neck – split and trimmed Meat Cut Spec Step 3

3

Remove the neck in line with the first rib.

Neck – split and trimmed Meat Cut Spec Step 4

4

The rib section can be used for racks or chops.

Neck – split and trimmed Meat Cut Spec Step 5

5

Remove excess fat.

Neck – split and trimmed Meat Cut Spec Step 6

6

Neck – split and trimmed.

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