Neck – split and trimmed

Code: Forequarter L036

The neck is removed in line with the first rib and excess fat is trimmed off.

The forequarter of lamb.

Sheet bone the ribs leaving the neck fillet attached to the bone.

Remove the neck in line with the first rib.

The rib section can be used for racks or chops.

Remove excess fat.

Neck – split and trimmed.