Focus on Scotch Lamb PGI cuts, joints and offal: lamb shoulder racks



Standard Supplier



The Scotch Lamb shoulder rack lies on the top of the shoulder between the best end and the neck, it may contain 4-5 rib bones which are larder trimmed. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

400 - 500g

Approximate yield

Approx. 400g.


Back and neck bones are to be removed to bone the rib bones attached – the Scotch Lamb<span> </span>rack is separated from the shoulder by following the natural muscle seams over the eye muscle.


A versatile cut that can be slow roasted or braised. It can be cut into individual neck cutlets.

Cooking techniques

Oven Boil Steam Stew

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: lamb shoulder racks
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Standard Supplier 1st June 2016

Focus on Scotch Lamb PGI cuts, joints and offal: lamb shoulder racks