Lamb 3662: SHOULDER FRENCHED RACK
Taylor Preston LtdNew Zealand
The 5 rib roast is prepared from a square cut shoulder by the removal of the blade, leaving the underlying muscles attached. The ribs are usually 75mm long, Frenched back to 50mm from the eye of meat at the rack end. Additional…
About this product
The 5 rib roast is prepared from a square cut shoulder by the removal of the blade, leaving the underlying muscles attached. The ribs are usually 75mm long, Frenched back to 50mm from the eye of meat at the rack end. Additional specifications: Flap removal line and distance from eye muscle.
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Taylor Preston Ltd
- Location
- New Zealand
- US shipments
- 7 to 5 buyers since Jan 6, 2026
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