Separate the lumbar section from the saddle.
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“Premium” Lamb Sirloin
Code: Loin L015
Description
Highly trimmed loin of lamb with the fat left on but the bark removed.
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Then split the lumbar section down the centre of the backbone
3
Remove the fillet muscle and the bones taking care not to cut into the underlying muscles.
4
Remove the tail by cutting along the edge of the eye muscle.
5
Remove the backstrap gristle.
6
Remove bark, maximum fat thickness 5mm.
7
“Premium” lamb sirloin, prepared and ready for use.