Prepared from a Carcase by removing the 5 rib Forequarter including Ribs and Flanks, cut at a pre-established distance from the eye muscle. Points requiring specification: · Number of ribs. · Cut distance from the eye muscle. · Fat cover. Category: LambBy cristhiansJanuary 2, 2018Project navigationPreviousPrevious project:Brisket and Navel Plate (Whole Brisket)NextNext project:Loin – Chump on (8 Ribs)