lamb cutlets or even mini racks so to go about that again we will remove that yellow gristle that runs across the back of the animal we need to remove any blade bone cartilage and then I'm going to make a mark again looking at once the I using that half of that eye measurement to mark where I'm going to cut through and larger trim the end of the ribs made a full mark across the inside I'm going to join those line from this side up then take that through and then as before when we did the rack I'm going to take out the associated muscles from the ends of the ribs just working either side of the rib bone then working our way the other side of the rib to take that into coastal muscle the main bulk of that muscle and fat taken away the lien can be removed from that shrimp utilized for mints so now it's just cleaning up those exposed ends of the ribs just trying to get them all nice and tidy and again note that because we use the saw to separate the ends of the loin from the breasts we've got nice clean straight edge rather than cut chopped splinters so it's all ready for presentation making sure we've got all our pieces removed again just working to take off this thin bark membrane across the top of the fats you can if you wish at this point remove the whole of the fat taking me down to the I muscle for this instant we will leave the fat on and just remove membrane so that's the membrane removed now what we can do on this is a couple of options we can cut now between the individual ribs which produces us lamb cutlets or we can actually cut this into a two or a three rib mini rack again just for decorative purposes just lightly scored on the fat prior to seasoning we have a lamb cutlet two rib mini rack and our three rib mini rack and all of those prepared from the rib section of the loin