Cut: shoulder Tandori Lamb Rack

  • Meat Lamb
  • Cut Shoulder

Delicious lamb shoulder rack, ready to roast!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Shoulder Rack 4 Rib, Frenched, Chine Removed 1.2kg 4.8kg 12kg
Tandoori Paste 75g 300g 750g
Natural Yoghurt Greek Style 30g 120g 300g
Garlic Crushed 10g 40g 100g
Ginger Grated 10g 40g 100g
Fresh Coriander Chopped 5g 20g 50g
Paprika Sweet 2.5g 10g 25g

 

Preparation

BUTCHER - PREPARATION/METHOD

1. Score fleshy side of lamb racks with shallow diagonal slits.

2. Wrap exposed bones in foil.

3. Combine tandori paste, yoghurt, garlic, ginger and paprika.

4. Spread over racks, rubbing into slits. Arrange racks on a tray and sprinkle with coriander.

RETAIL PRESENTATION

Display on trays, coriander side up.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced oven to 160°c.

2. Arrange racks on roasting tray. Cook for 1-1½ hours or until cooked to preference.

3. Cover loosely with foil. Rest in a warm place for 10 minutes.

SERVING SUGGESTION

Carve into cutlets and serve with a cucumber salad.