Page 94 - BEM CATALOGUE 2026

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
temperature 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 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.

94 Image for illustration