French lamb chops

Unit Weight: 1.5-2.25 kg/bag / 2.25-2.75 kg/bag
Outer Package Specification: 16 kg
Source Cut: Lamb Ribs
Processing Procedure: Selected from the 2nd to 13th ribs of the rib section of young lambs. The silverskin, feather bones and spinal bones are removed. A 3cm bone is exposed with French-style trimming. The ribeye is plump with an intact meat cover. Two pieces are cross-placed and packed in vacuum heat-shrinkable packaging.