SHEEP LAMB CUTTING LINE

Lamb cutting line/1 Rib short loin

The 1 rib loin remains after the 7 rib rack is removed from the 8 rib chump-off long loin, by a right angled cut to the line of the backbone, between the 12th and 13th vertebrae. Flap is removed 75mm from the eye.  Additional specifications: Removal of the flap at 25mm.  Zero Rib cut at 13th vertebrae. Loin chop  A loin chop is cut from a 1 rib shortloin.  Flap removed 75 from the eye of the meat. Additional specifications: Thickness or weight of cutlets.  Loin chop  A rack chop is cut from a 7 rib rack. flap removed 75mm from the eye of the meat.