The rack is prepared from a side of lamb by removing the forequarter using a straight vertical cut along the rib bone and a horizontal cut along the top of the flap. It contains rib bones,backbone and thick,meaty rib eye muscle. Reaching its full potential when roasted the rack is usually further prepared by the removal of the cap and frenching the bones.The tender, flavorful meat can be cooked as a whole roast or cut into individual rib chops.
Best way to cook
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
Barbecue: Steaks( min. 21 mm thick) cooked on a hot surface/grill to appropriate doneness.
Pan-fry: Steaks ( min.21 mm thick) cooked on a hot surface to appropriate doneness.