Loin of lamb.
- Home
- Meat Purchasing Guide
- Rack – Banqueting-Style
Rack – Banqueting-Style
Code: Loin L013
Description
A 7-bone rack, which has three rib bones removed at alternate intervals.
1
2
Remove the rib section of the loin.
3
Carefully saw through the rib bones close to the backbone.
4
Then remove the backbone.
5
French trim the ribs to leave 50mm of bone exposed.
6
Remove three rib bones at alternative intervals to create four-bone rack.
7
Trim excess fat.