Cap on Rack, frenched

Cap on Rack, frenched is prepared from a Rack, the cap muscle retained in situ. The feather bones and chine are removed. The cap muscle overlay on the ribs is removed at a specified distance from the eye muscle and parallel to the backbone. Ribs are frenched.

Foreshank

Foreshank is prepared from a Forequarter and is removed by a cut following the Breast & Flap distal end of the humerus bone cutting line. The Shank is tipped at the cranial level of the shin meat on the radius.

Shoulder rack (4 point, frenched)

Shoulder Rack (4 point, frenched) is prepared from Item 4733. The ribs are trimmed and exposed to the specific length.

Square cut shoulder, boneless

Boneless Square Cut Shoulder is prepared by the removal of bones, cartilage and sinew from a Square Cut Shoulder.

Boneless oyster (netted)

Boneless Oyster is further prepared from Item 4980 by removal of all bones, cartilage and xligament.

Square cut shoulder, bone in

Square Cut Shoulder is prepared from a Forequarter by removing the Neck, the Breast and Foreshank.

Breast & Flaps

Breast and Flap are the remaining portions of a side after the preparation of major primals. The Breast is removed after preparing a Square Cut Shoulder.

Knuckle

Knuckle is prepared from the Thick Flank with the cap muscle and fat cover removed.

Leg, bone in, chump on

Leg, chump on is prepared from a side and is removed by a straight cut through the 6th lumbar vertebra to a point just clear of the tip of the ilium to the ventral portion of the flank. The shank is tipped at the caudal level of the shin meat on the tibia.

Leg Primals

Boneless lamb leg primals are derived from removing all bones, sinew and cartilage and retaining the three leg primal muscles (Topside, Otstide and Knuckle).

Easy Carve leg

Leg shank bone is prepared from a Leg, chump on, Aitch bone removed by the removal of the Femur bone by tunnel boning. The Topside is removed along the natural seam and the Leg is evenly rolled & tied.

Cap on chump

Chump is prepared from a Leg, chump on, boneless and is removed by a straight cut approximately 12mm from the hip joint and at right angles across the primal.

Leg, bone in, chump off

Leg, chump off is prepared from a Leg, chump on, by the removal of the chump by a cut at right angles across the leg at a specified measured distance from the acetabulum. The shank is tipped at the caudal level of the shin meat on the tibia.

Spare Rib

Spare Ribs are prepared from a Side by a cut at a specified width measured ventral from the eye of the meat and cut parallel to the back bone. The Breast and Flap is removed along the cutting line. Spare Ribs consist of rib bones and intercostal muscles and overlaying fat and muscle.

Eye of Shortloin

The Eye of Shortloin is a portion of the Backstrap and compromises the portion commencing at the 10th thoracic vertebra to the junction of lumbosacral vertebrae. Silver skin is removed.

Tenderloin

Tenderloin (Fillet) is prepared from the Side by removing the muscles in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium.

Long Loin

Long loin is prepared from a side and is removed by a cut through the 6th lumbar vertebra to the tip of the ilium continuing to the ventral portion of the flank. Another cut is made removing the Forequarter between the specified ribs and severing the dorsal edge of the thoracic vertebrae and to the ventral portion of the breast.

Neck

Neck is prepared from a Carcase by a cut through and between the 3rd & 4th cervical vertebrae which is the dorsal cutting line preparation for the Square Cut Shoulder (Item 4992).