Page 92 - BEM 2025 Catalogue

FRENCHED
LAMB RACK

You can season the racks ahead and

then pop them in the oven when you’re ready
to eat. Just be sure to let the lamb rest at room
temp before roasting

LAMB LEG
BONE IN

It is a large, lean, and tender cut and can be
used whole or subdivided into smaller cuts,
which can are usually cooked using dry heat

methods, such as roasting.

LAMB SHANK

Lamb shank is a tough cut from the lamb leg
that becomes tender and juicy with slow and

low cooking. The foreshank comes from the
front legs and is smaller than the hind shank,
which comes from the back legs and is much
meatier.

92 Image for illustration