Lamb Guard of Honour

Code: Loin L048

Description

Two French-trimmed 7-rib loin racks, interlocked to form a Guard of Honour.

Loin L048
Loin L048
Meat Cut Spec Step 1

1

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

Meat Cut Spec Step 2

2

Remove the rib section of the loin.

Meat Cut Spec Step 3

3

Carefully saw through the rib bones close to the backbone.

Meat Cut Spec Step 4

4

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

Meat Cut Spec Step 5

5

French trim the ribs to leave 50mm of bone exposed. Now repeat this process to give 2 seven bone racks.

Meat Cut Spec Step 6

6

Interlock the ribs.

Meat Cut Spec Step 7

7

Guard of Honour.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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