Lamb Rack

The rack of lamb comes from the front/middle section of the lamb. Rib chops are from the rack. The rack is from the beginning of the lamb saddle through the full eye muscle (one of the premium parts of the lamb suitable for quick cooking to maximize the tender, juicy qualities of this cut). A rack can be frenched (removal of the fat tissue between the bones), capoff (removal of the fat cap) or fully denuded (all fat removed).

Preferred Cooking Methods:

• Broiling

• Pan Frying

• Roasting

• Grilling