Rack, Frenched

Posted on December 19, 2010

Rack (Frenched) is prepared from a Rack (item 4932). The feather bones and chine are removed. The ribs are cut parallel to the chine edge at a pre-established distance from the eye muscle. The cap muscle could be retained in situ.

Points requiring specification:

  • Number of ribs.
  • Rib length.
  • Distance of the intercostal┬┤s removal.
  • Cap muscle retained.

lamb-rack-frenched-for-export

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