Lamb rack

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meats

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A rack of lamb or carré d'agneau is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. Rack of lamb is often French trimmed (also known as Frenching in the USA), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches of bone beyond the main muscle (the rib eye or Longissimus dorsi) are left on the rack, with the top two inches exposed.

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  • Food Group:
    meats

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  • Food Group:
    meats


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