Premium Lamb: Racks
The rib rack is the portion remaining after the removal of the shoulder, breast and loin portions of the carcass, and contains 8 ribs. The loin is removed unless specified. The breast is removed by a straight cut no more than 10 centimeters from the ventral edge of the ribeye muscle. The diaphragm and fat along the ventral side of the vertebrae are removed. Unless otherwise specified the rack is packaged split.
Contact your Westfine Meats Sales Rep for Specifications and Pack sizes available. Vacuumed Packaged or bulk.
This specification is an eight-bone rack with the feather and chine bones left on. The rack is separated from the shoulder between the fourth and fifth vertebra. The flank is removed from the rack at a point 10 centimeters from the true eye on both ends. The saw cut to separate the short loin from the rack is parallel to the saw cut from the shoulder. The fat cover is trimmed to 7 mm if necessary.
Chine Off Rack
The Chine-Off Rack consists of a Regular Rack with the chine bone removed. The chine bone is removed in a fashion that allows the rack to be knife cut. The blade bone is left in.
Frenched Rack Cap On
The Frenched Cap-On Rack is cut from a Chine-Off Rack with the finger meat removed leaving the end of the rib bones exposed. The back strap, blade, and feather bones are removed. The rib bones are frenched to 5 centimeters from the true eye of the loin. There is also a 7.5-centimeter rib option.
Frenched Rack Cap Off
The Frenched Cap-Off Rack is cut from a Frenched Cap-On Rack. Fat cap and muscle are removed, fat deposit under the cap beveled if necessary. There is also a 7.5-centimeter rib option.
The Rack Saddle is prepared from a full carcass by a cut through the 6th lumbar vertebrae 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 to the ventral portion of the breast.
Loin Rack Saddle
The Loin Rack Saddle is prepared from a full carcass by a cut through the 6th lumbar vertebrae to the tip of the ilium continuing to the ventral portion of the flank and includes the loin.