“Premium” French-trimmed cutlets

Code: Loin L019

Description

Rack of lamb cut into individual premium cutlets.

Loin L019

Loin L019

Meat Cut Spec Step 1

1

Remove the breast 45 mm from the tip of the eye muscle.

Meat Cut Spec Step 2

2

Remove chine and feather bones and separate the loins.

Meat Cut Spec Step 3

3

Remove any bone dust, blade bone cartilage and yellow gristle (backstrap).

Meat Cut Spec Step 4

4

Trim 20mm of meat/fat away to expose the ribs.

Meat Cut Spec Step 5

5

Cut in between the ribs to produce “Premium” French-trimmed lamb cutlets.

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