How to perpare rack of lamb
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How to perpare rack of lamb

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Kevin Woodford shows how to 'French' a rack of lamb, which is to trim the upper end to reveal the bones, removing excess fat. It looks good too.

A rack of lamb (carre d'agneau in French) is one side of a best-end of lamb, usually with seven rib or cutlet bones exposed from the meat. Two intersecting racks make a 'guard of honour', and tied together to form a circles, they make a 'crown'.

Best end

The best end is the most versatile primary cut of lamb, yielding cutlets, chops, rosettes, noisettes and racks. If two racks are cut from the carcass without splitting the backbone they form a chine.
 

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