Loin of lamb. Loin tail to be 1½ times the length of the eye muscle.
- Home
- Meat Purchasing Guide
- Rack – seven-rib
Rack – seven-rib
Code: Loin L010
Description
The rib section of the loin is used.
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
Remove the thick yellow gristle.
6
French trim the ribs to leave 50mm of bone exposed.
7
Rack prepared and ready for sale.