The forequarter of lamb.
Code: Forequarter L011
This rack is cut from the rib section of the forequarter.
Sheet bone the ribs leaving the neck fillet attached to the bone.
Remove the neck in line with the first rib.
Remove breast bones leaving 60mm rib bone exposed on the rack from the tip of the eye muscle.
Remove chine and feather bones. Trim the intercostal muscles to leave clean rib ends.