Lamb Categories

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    rack-49322

    Rack 4932

    1. Rib number required
    2. Distance from eye muscle (Breast removal)
    3. Scapular cartilage retained or removed
    4. Diaphragm retained or removed
    5. Feather and Chine bones retained or removed
    6. Specify surface fat trim level
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    rack-frenched-49383

    Rack Frenched 4938

    1. Number of ribs 6, 7, 8, 9
    2. Length of ribs (ventral cutting line)
    3. Frenching length 4. Diaphragm retained or removed
    5. External fat depth
    6. Paddy wack retained or removed
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    shortloin-48808

    Shortloin 4880

    1. Rib number required
    2. Diaphragm removed
    3. Distance from eye muscle
    4. Specify surface fat trim level
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Results 9 - 11 of 11Show:     Items Per Page