Two French-trimmed 7-rib loin racks secured with twine to produce a Crown of Lamb.
1
Loin of lamb. Loin tail to be 1½ times the length of the eye muscle.
2
Remove the rib section of the loin.
3
Carefully saw through the rib bones close to the backbone.
4
Then remove the backbone and remove the yellow ligament (paddywack).
5
French trim the ribs to leave 50 mm of bone exposed. Now repeat this process to give two 7-bone racks
6
Make an incision between each rib. Don’t cut all the way through.
7
Attach racks to each other with twine. Ensure you attach rib ends at this point.
8
Form the two racks into the shape of a crown and secure loin ends with twine.
9
Crown of lamb.
