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Rack
The rack is prepared from a side by the removal of the forequarter with a straight vertical cut along the specified rib bone and a horizontal cut along the top of the flap. The rack contains rib bones, backbone, and thick, meaty rib eye muscle. The rack is usually further prepared by the removal of the cap and the frenching of the bones. There are two racks per carcase.
SECONDARY CUTS
Rack
The rack is prepared from a side of goat by removing the forequarter using a straight vertical cut along the rib bone and a horizontal cut along the top of the flap. It contains rib bones, backbone, and thick meaty rib eye muscle. Rack can be further prepared by removing the cap and frenching the bones ready for roasting.
Cutlet
Derived from the loin and cut from the rack, the cutlet is made up of the eye of loin muscle, a rib bone and a cap of fat. During cooking, the cap helps the cutlet retain moisture and impart flavour into the meat. Easy to cook they are suited to barbecuing or pan-frying over high temperatures.
