Rack – Banqueting-Style

Code: Loin L013

Description

A 7-bone rack, which has three rib bones removed at alternate intervals.

Loin L013
Loin L013
Rack – Banqueting-Style Meat Cut Spec Step 1

1

Loin of lamb.

Rack – Banqueting-Style Meat Cut Spec Step 2

2

Remove the rib section of the loin.

Rack – Banqueting-Style Meat Cut Spec Step 3

3

Carefully saw through the rib bones close to the backbone.

Rack – Banqueting-Style Meat Cut Spec Step 4

4

Then remove the backbone.

Rack – Banqueting-Style Meat Cut Spec Step 5

5

French trim the ribs to leave 50mm of bone exposed. 

Rack – Banqueting-Style Meat Cut Spec Step 6

6

Remove three rib bones at alternative intervals to create four-bone rack. 

Rack – Banqueting-Style Meat Cut Spec Step 7

7

Trim excess fat.

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