Rack – seven-rib (cap and fat removed)

Code: Loin L044

Description

Rack of lamb with cap and outer layer of fat removed.

Loin L044

Loin L044

Meat Cut Spec Step 1

1

Remove the rib section of the loin. Loin tail to be 1 times the length of the eye muscle.

Meat Cut Spec Step 2

2

Carefully saw through the rib bones and remove the backbones.

Meat Cut Spec Step 3

3

Remove the thick yellow gristle.

Meat Cut Spec Step 4

4

French trim the ribs up to the eye muscle…

Meat Cut Spec Step 5

5

...and remove the cap and all backfat.

Meat Cut Spec Step 6

6

Internal view.

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