Rack – shoulder six-ribs

Code: Forequarter L011

Description

This rack is cut from the rib section of the forequarter.

Forequarter L011

Forequarter L011

Meat Cut Spec Step 1

1

The forequarter of lamb.

Meat Cut Spec Step 2

2

Sheet bone the ribs leaving the neck fillet attached to the bone.

Meat Cut Spec Step 3

3

Remove the neck in line with the first rib.

Meat Cut Spec Step 4

4

Remove breast bones leaving 60mm rib bone exposed on the rack from the tip of the eye muscle.

Meat Cut Spec Step 5

5

Remove chine and feather bones. Trim the intercostal muscles to leave clean rib ends.

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