The forequarter of lamb.
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- Neck – split and trimmed
Neck – split and trimmed
Code: Forequarter L036
Description
The neck is removed in line with the first rib and excess fat is trimmed off.
1
2
Sheet bone the ribs leaving the neck fillet attached to the bone.
3
Remove the neck in line with the first rib.
4
The rib section can be used for racks or chops.
5
Remove excess fat.
6
Neck – split and trimmed.