Lamb rack, ribs & cutlets
Lamb racks (standard or frenched), rib sections and portioned cutlets for restaurants, hotels and premium retail. The rack is the most requested lamb cut in fine dining, while breast ribs suit grilling and barbecue menus. Number of ribs, cap on or off and portion weight are agreed in the specification.
- OriginConfirmed per order
- ConditionFresh / chilled · Frozen
- Cutting / formatWhole primal / whole piece
Availability, specifications, documents, import eligibility and price are confirmed in the quotation.
Specifications
- Category
- Lamb
- Presentation
- Cuts
- Cutting / format
- Whole primal / whole piece, Portioned
- Condition
- Fresh / chilled, Frozen
- Bone
- Bone-in
- Packing options
- Vacuum packed, Cartons
- Origin
- Confirmed per order
- Weight classes
- Different weight classes and ranges are available according to customer requirements and are confirmed in the quotation.
- Halal
- All meat products offered by European Gulf Company are halal. Slaughter and certification details are provided with each shipment's documents.
- Delivery
- Delivery by refrigerated road transport; export – including North Africa and, by air, the Gulf – subject to route availability and the destination's import requirements.
Frequently asked questions
What is a frenched rack?
A frenched rack has the meat and fat cleaned from the ends of the rib bones for presentation. Bone length and cap removal are part of the specification.
Which lamb is best for air freight to the Gulf?
Chilled whole carcasses in cotton mesh are the classic air-freight product. Suitability depends on the flight schedule, the importer's permits and the destination's requirements, which we review before confirming.
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