The Lamb Rack is prepared from the side of the 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 by frenching the bones.
We recommend for the best quality to cook it in a chilled state. It can be stored in the fridge 2-3 days.
It is sold as a whole slab.