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Rack
Rack is prepared from a side by the removal of the forequarter by a straight cut along the contour of the specified rib and by a cut at right angle through the thoracic vertebrae severing the backbone. The breast & flap cutting line is at a specified distance from the ventral edge of the loin eye muscle and cut parallel to the backbone measured at the cranial end. Feather and chine bone are removed.
SECONDARY CUTS
Rack
The rack is prepared from a side of lamb by removing the forequarter using a straight vertical cut along the rib bone and a horizontal cut along the top of the flap. It contains rib bones, backbone and thick, meaty rib eye muscle. Reaching its full potential when roasted the rack is usually further prepared by the removal of the cap and frenching the bones.
Cutlet
Derived from the loin and cut from the rack, the cutlet is made up of the eye of loin muscle, a rib bone and a cap of fat. During cooking, the cap helps the cutlet retain moisture and imparts a rich flavour into the meat. Versatile and easy to cook, cutlets are tender and suit high temperature cooking methods such as pan-fry or barbecue.
