Coming from the shoulder this lesser-known cut is removed from the blade bone and comprises the extension of the loin muscle up into the shoulder. Frenched and with the chine bone removed the 4 rib joint is ready to go and can be cooked whole or easily sliced into cutlets or shoulder chops. Shoulder meat has a sweeter flavour but it is better cooked low and slow as it is a heavily worked muscle.
Certainly suited for slow cooking the shoulder rack should be seasoned and seared to get a nice even colour before further cooking. Use a slow-cooking technique and add the flavours of your choice. Also think robust Asian flavours. When cooked the meat should just come away from the ribs.
Portion weight: 320-400gms / 12-14oz
Portions per vac pack: 2
Vac packs per inner carton: 8
Vac packs per outer carton: 16
Portions per outer carton: 32