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  • Lamb Rack Frenched Cap-off bone in (g)

Lamb Rack Frenched Cap-off bone in (g)

SKU
F106550
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  • 100 grams
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The rack is prepared from a side of lamb by removing the forequarter using a straight vertical cut along the rib bone and a horizontal cut along the top of the flap. It contains rib bones, backbone, and thick, meaty rib eye muscle. Reaching its full potential when roasted the rack is usually further prepared by the removal of the cap and frenching the bones.
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Details

The rack is prepared from a side of lamb by removing the forequarter using a straight vertical cut along the rib bone and a horizontal cut along the top of the flap. It contains rib bones, backbone, and thick, meaty rib eye muscle. Reaching its full potential when roasted the rack is usually further prepared by the removal of the cap and frenching the bones.

Ingredients

Lamb Rack

Instructions For Use

Defrost under the cooler compartment before cook.

Storage Instructions

Store at -18 to -22 degrees Celsius.

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