Rack – seven-rib

Code: Loin L010

Description

The rib section of the loin is used.

Loin L010
Loin L010
Rack – seven-rib Meat Cut Spec Step 1

1

Loin of lamb. Loin tail to be 1½ times the length of the eye muscle.

Rack – seven-rib Meat Cut Spec Step 2

2

Remove the rib section of the loin.

Rack – seven-rib Meat Cut Spec Step 3

3

Carefully saw through the rib bones close to the backbone.

Rack – seven-rib Meat Cut Spec Step 4

4

Then remove the backbone.

Rack – seven-rib Meat Cut Spec Step 5

5

Remove the thick yellow gristle.

Rack – seven-rib Meat Cut Spec Step 6

6

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

Rack – seven-rib Meat Cut Spec Step 7

7

Rack prepared and ready for sale.

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