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Lamb, Rack
The rib cut has an outer layer of fat which can be trimmed off but, if
left on during cooking, melts and bastes the meat. Rib meat is best cooked using
dry heat: by roasting, broiling, or grilling.
A whole rib roast, or 'rack of lamb' has seven or eight ribs. Although it may be cooked as any roast, there are several traditional and very elegant treatments. When prepared with the upper ends of the rib bones trimmed it is one of the most elegant cuts from the lamb carcass. Two or three racks can be combined end to end and then curved into a circle to make a Crown Roast, or a pair of racks can be roasted with their rib ends interlaced. Be sure the chine bone has been cut through. When feeding your dog, remove all bone ! |
The rib is the section
of the lamb carcass on either side of the backbone between the shoulder and the
loin and includes ribs 6 through 12. Rib meat is expensive, mild flavoured, and
tender. 