Goat Loin

The Shortloin sit between the leg and the rack sections. The shortloin is prepared from the Loin (H.A.M. 4860) by a vertical cut to remove specified ribs. The shortloin is perfect for stuffing and trussing (fowl truss) for a roast as the flap of meat is long enough to wrap around the stuffing to meet the eye. It can also be cut into shortloin chops or medallions for pan fry or grill. There are two shortloins per carcase.

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