Rack is prepared from a side by the removal of the forequarter by a straight cut along the contour of the specified rib and by a cut at right angle through the thoracic vertebrae severing the backbone. The breast & flap cutting line is at a specified distance from the ventral edge of the loin eye muscle and cut parallel to the backbone measured at the cranial end. Feather and chine bone are removed.
All Lamb and Mutton meat we supply are specially hand Slaughtered to Islamic (HALAL) and international requirements. We supply FOB / CIF any port without any problem.
