Loin tail to be 1½ times the length of the eye muscle.
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.
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Carefully saw through the rib bones close to the backbone. Then remove the backbone.
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Remove the thick yellow gristle.
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French trim the ribs to leave 50mm of bone exposed.
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Trim outer layer of fat from the eye muscle but leaving fat on the rib section...
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...to a maximum depth of 3mm.