Remove the breast 45 mm from the tip of the eye muscle.
Code: Loin L019
Rack of lamb cut into individual premium cutlets.
Remove chine and feather bones and separate the loins.
Remove any bone dust, blade bone cartilage and yellow gristle (backstrap).
Trim 20mm of meat/fat away to expose the ribs.
Cut in between the ribs to produce “Premium” French-trimmed lamb cutlets.