Lamb Cuts

Lamb Ribs = Lamb Rack    A full rack contains eight ribs, which are usually cut into small and tender rib chops.   Left in one piece, the rack makes a delicious roast, or you can tie two or three racks together to form an elegant crown roast.

Rack of lamb = Lamb Rib Roast = Lamb Rack Roast   This elegant roast includes eight ribs, and it's big enough to serve three.  If the meat at the tips is cut away to expose the bones, it's called a French rack = Frenched rack.   We make sure to request that the butcher cracks the chine (backbone) between the ribs, so that the roast is easy to carve when you take it out of the oven.  You can make a double French rack by leaning two French racks against each other, bone tips interlaced.  You can also tie two or three French racks together, bone tips up, to form a crown roast of lamb for an elegant meal.  Lamb Rib Chop  These exquisite chops are cut from a rack of lamb.   They usually contain one rib per chop, but you'll get a thicker and juicier steak with double cut lamb rib chop, which includes two ribs.    If the meat at the tip is cut away to expose the bone, it's called a French lamb chop = Frenched lamb chop (shown in the picture).     We can provide recipes for specific cuts to give you a jumping off point if you're new to cooking with lamb. Just let us know if there are certain cuts you know you'll need recipes for. We are happy to help!