Topside butcher's cut Lamb racks frenched are a

Lamb racks frenched are a cut of meat from part of the rib cage of the lamb

There are between 6-8 ribs

and juiciness that discerning chefs and retailers have come to trust

to remove all glands

One of the most common use of this cut is our very own local Rendang which requires slow braising/slow cooking of at least 3hours depending on how large the cut of each piece is

Topside butcher's cut Lamb racks frenched are aTopside is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silver side. One of the most common use of this cut is our very own local Rendang which requires slow braising slow cooking of at least 3hours depending on how large the cut of each piece is.