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

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

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.

Preparations

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.

Uses

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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QMS

QMS

Standard Supplier 1st June 2016

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

IN ASSOCIATION WITH