Rack – 3 bone rack (shoulder)

Code: Forequarter L033

Description

This 3-bone rack is prepared from the rib section of the forequarter.

Forequarter L033
Forequarter L033
Rack – 3 bone rack (shoulder) Meat Cut Spec Step 1

1

The forequarter of lamb.

Rack – 3 bone rack (shoulder) Meat Cut Spec Step 2

2

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

Rack – 3 bone rack (shoulder) Meat Cut Spec Step 3

3

Remove the neck in line with the first rib.

Rack – 3 bone rack (shoulder) Meat Cut Spec Step 4

4

Remove breast bones leaving 60mm rib bone exposed on the rack from the tip of the eye muscle.

Rack – 3 bone rack (shoulder) Meat Cut Spec Step 5

5

Remove chine and feather bones. Trim the intercostal muscles to leave clean rib ends.

Rack – 3 bone rack (shoulder) Meat Cut Spec Step 6

6

Cut between the ribs to create 3 bone racks.

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