Rack Of Lamb

Rack of lamb is the bone-in rib section of a young sheep, typically 7–8 ribs sold as a single roast. Tender, rosy meat with a buttery edge and aromatic fat; it excels roasted whole, seared then finished in the oven, or sliced into rib chops for quick grilling. Often sold frenched, cap-on or cap-off, and frequently coated with mustard and herbs.

Prized in French and broader Mediterranean cookery (carre d'agneau), the cut spread through British and North American roasting traditions. Modern supply comes from New Zealand, Australia, and North America, where processors standardize frenching and trim for consistent presentation.