Frenched, chine and feather bone removed, 1/4 inch trim.

Weights can vary and purchasing on a flat rate price for the size range purchased. Due to small inventory, we might have to send two products to make weight purchased. If you do not desire this, please specify at checkout or in a separate email, which could put the order on back order, delaying shipment. Call for details.

From your kitchen

Season and roast until the thickest part reaches at least 145°F, then rest at least 3 minutes before carving. Keep the thermometer clear of the bone.