Lamb Spare Rib

Code: Breast L012

Description

The flank is removed from the rib section of the breast, excess fat is removed and the outer is scored. Ideal for slow or sous vide cooking.

Breast L012
Breast L012
Meat Cut Spec Step 1

1

Only lean breasts are suitable for this cut.

Meat Cut Spec Step 2

2

Following the line of the soft bones (cartilage) and…

Meat Cut Spec Step 3

3

...remove the flank.

Meat Cut Spec Step 4

4

Trim off excess fat...

Meat Cut Spec Step 5

5

...and score the outer side.

Meat Cut Spec Step 6

6

Lamb Spare Rib.

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

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