Rack of Lamb is a premium, tender cut taken from the rib section of the lamb. It typically contains eight rib bones with a delicate, lean eye of meat running along the top. The rack is often French-trimmed, where the rib bones are cleaned for an elegant presentation. Known for its mild flavour and soft texture, rack of lamb is ideal for roasting, pan-searing, or grilling, and is often served as a centrepiece dish. It cooks quickly and delivers a refined, restaurant-quality result.
