Lamb Rack

This cut is most often roasted whole. The feather bones above the backbone (chine bone) are usually sawed off by the butcher. The chine bone itself is carefully removed with a boning knife so as to not damage the meat above it. The chops are easily cut separate from each other after the rack is roasted.

The tails of the chops may be "Frenched", which means trimmed so the rib bones are completely exposed without meat, fat or membranes for an inch to 2 inches from the tips. They must be scraped completely clean or they will burn. Frenching is not at all necessary, it's just a style.

All the materials removed during trimming are used for soups and stocks. The fat can also proved flavor and included (if you have no other use for it). The stock can be de-fatted easily using your gravy separator.

Two or three racks can be bound into a circle to form a "Crown Roast". The racks are turned meaty side in, and a stuffing may be placed in the center. For this use the racks are always Frenched. Doing this prep is not easy, so most people just buy it already formed, stuffed and ready to roast - for 2019 US $130 to $150 plus one-day shipping.

The photo specimen was 12-1/2 inches long, 8 inches wide and weighted 2-1/2 pounds.

Lamb Chops

This photo shows Lamb Chops cut from the rack pictured above. They are easily cut apart once the backbone (chine bone) has been carefully cut away. The one to the far right has been "Frenched".