Focus on Scotch Lamb PGI cuts, joints and offal: saddle split, rib and loin

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

A saddle (double loin) divided into the rib section (from the shoulder end) and the Scotch Lamb loin section from the leg end. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

4.5 - 5kg.

Approximate yield

Depends on use.

Preparations

Separated by cutting through the cartilage disc of the backbone where the last of the ribs finish.

Uses

Double best end and double loin end.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: saddle split, rib and loin
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Quality Meat Scotland

QMS

Standard Supplier 3rd August 2016

Focus on Scotch Lamb PGI cuts, joints and offal: saddle split, rib and loin

IN ASSOCIATION WITH