52 © 2017 2019 4-RIB FRENCHED HALF RACKS Approx. 10oz, 12oz Ovation Chef Ready 4-rib half racks are finest quality lamb racks that have been pre-cut into ready to cook & serve portions. Service doesn’t get any easier. These half racks are held to very strict weight ranging, ensuring exact costing & portion control. BUTCHER INFORMATION: Cut from the Loin primal & halved. Frenched (bones cleaned of surface meat & membranes). Cap off. Chine & featherbone removed. Chef Ready. COOKING/PLATING TIPS: Lamb racks are typically seared to develop a crust, then finished by roasting in the oven. They can be served whole or cut into one or two-rib chops. They can also sliced into chops before cooking for quick searing. MENU TYPE: High Price Point. Lamb racks are a top of menu cut for fine dining restaurants, steakhouses, and a variety of ethnic cuisines, ranging from French to Middle Eastern. BONE-IN LEGS Approx. 4.2-5lb Bone-in lamb legs are a classic roasting cut. The bone provides extra structure for the roast and some chefs believe it imparts additional flavor. Ovation Chef Ready lamb legs are cleaned to a higher standard than others on the market, and hand-weighed to ensure consistent piece sizes. BUTCHER INFORMATION: Cut from the Leg primal. Bone in. Shank on. Chump (aka rump cap, sirloin tip) off. Aitch bone off. Roast ready. Chef Ready. COOKING/PLATING TIPS: Commonly roasted whole. Can also be deboned & cut into smaller roasts or medallions, butterflied for grilling, or cubed for kebab meat. MENU TYPE: Low to Medium Price Point. Roast leg of lamb & lamb kebabs are found on a wide variety of menus spanning European, American & Middle Eastern cultures.