Rack – seven-rib (part fat removed)

Code: Loin L043

Rack of lamb with the outer layer of fat removed from the eye muscle but some fat is left on the rib section.

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

Carefully saw through the rib bones close to the backbone. Then remove the backbone.

Remove the thick yellow gristle.

French trim the ribs to leave 50mm of bone exposed.

Trim outer layer of fat from the eye muscle but leaving fat on the rib section...

...to a maximum depth of 3mm.