Rack – seven-rib (part fat removed)

Code: Loin L043

Description

Rack of lamb with the outer layer of fat removed from the eye muscle but some fat is left on the rib section.

Loin L043
Loin L043
Rack – seven-rib (part fat removed) Meat Cut Spec Step 1

1

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

Rack – seven-rib (part fat removed) Meat Cut Spec Step 2

2

Carefully saw through the rib bones close to the backbone. Then remove the backbone.

Rack – seven-rib (part fat removed) Meat Cut Spec Step 3

3

Remove the thick yellow gristle.

Rack – seven-rib (part fat removed) Meat Cut Spec Step 4

4

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

Rack – seven-rib (part fat removed) Meat Cut Spec Step 5

5

Trim outer layer of fat from the eye muscle but leaving fat on the rib section...

Rack – seven-rib (part fat removed) Meat Cut Spec Step 6

6

...to a maximum depth of 3mm.

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