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Frozen Meat

Lamb Rack Frenched Cap-off bone in (g)

SKU
F106550
default
  • 100 grams
As low as 135.000₫
Vintage D365
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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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.