Known as Carré d'Agneau in French cuisine and butchery textbooks, the Rib Rack of lamb is cut out at ninety degrees to the spine of the animal, leaving the ribs intact with the prized rib meat attached. The ribs are then French trimmed to leave clean bone at the end of each rib for maximum effect. More commonly simply cut into chops, the Rib Rack is a favourite of chefs and increasingly in demand. Each unit weighs approximately 650 grams.
1
Rack Of Lamb
1 rack of +- 650g
31.85 € x 1 =
Lamb shanks are a staple of British butchery traditions, and remains an extremely popular slow cooking cut.
Lamb Shank - Souris d'agneau
A staple of British butchery trade, essential to preparing a good lamb leg is ensuring the meat is of the highest quality.
Rolled Leg of Lamb
A staple of British butchery trade, essential to preparing a good lamb leg is ensuring the meat is of the highest quality.
Leg of Lamb
Each unit weighs approximately 600 grams.
Lamb Noisette
The shoulder boasts some of the best meat of the animal, though is less popular than the loin or leg.
Rolled Lamb Shoulder
The shoulder boasts some of the best meat of the animal, though is less popular than the loin or leg.
Lamb Shoulder