Crown of Lamb

Code: Loin L049

Description

Two French-trimmed 7-rib loin racks secured with twine to produce a Crown of Lamb.

Loin L049
Loin L049
Crown of Lamb Meat Cut Spec Step 1

1

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

Crown of Lamb Meat Cut Spec Step 2

2

Remove the rib section of the loin.

Crown of Lamb Meat Cut Spec Step 3

3

Carefully saw through the rib bones close to the backbone.

Crown of Lamb Meat Cut Spec Step 4

4

Then remove the backbone and remove the yellow ligament (paddywack).

Crown of Lamb Meat Cut Spec Step 5

5

French trim the ribs to leave 50 mm of bone exposed. Now repeat this process to give two 7-bone racks

Crown of Lamb Meat Cut Spec Step 6

6

Make an incision between each rib. Don’t cut all the way through.

Crown of Lamb Meat Cut Spec Step 7

7

Attach racks to each other with twine. Ensure you attach rib ends at this point.

Crown of Lamb Meat Cut Spec Step 8

8

Form the two racks into the shape of a crown and secure loin ends with twine.

Crown of Lamb Meat Cut Spec Step 9

9

Crown of lamb.

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