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cut: Cutlet Rack breast on Lamb Tomahawk

  • Meat Lamb
  • Cut Rack

Bigger and better than the Lamb cutlet.

Ingredients

 

Ingredients 8 Unit 16 Units
Lamb Cutlet Rack breast on 1 2
Garlic minced 5g 10g
Rosemary Fresh 2 twigs 4 twigs
Thyme leaves fresh 2 twigs 4 twigs
Olive Oil 1tbs 2tbs
     
     
Garnish optional    
Lemon zest    
Rosemary    

Preparation

 

BUTCHER – PREPARATION/METHOD

  1. Take chime bone off the lamb cutlet rack.
  2. Take cartlidge off breast.
  3. Birdcage lamb cutlet about 5-6cms ensuring you have clean bones.
  4. Take out shoulder bone from lamb cutlet rack.
  5. Slice between each rib.
  6. Take off any excess fat if needed.
  7. Mix minced garlic, finely chopped 1 rosemary twig and thyme then add the olive oil together.
  8. Coat lamb tomahawk with seasoning mix.

Garnish Tip

  • Garnish the lamb tomahawk fillet with rosemary and lemon zest.
  • You can also add a pinch of chilli flakes to seasoning mix for extra flavour.

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

  • Bake in oven for 45 minutes on 180 degrees Celsius.
  • Open grill on BBQ for 7 minutes one side and then 5 minutes on other side.