In keeping with specialty butcher offerings, Preston’s Master Butchers cut variations of lamb racks, and present you with a selection to choose from.
Lamb Racks are a popular cut of lamb, which is taken perpendicular to the spine. The Striploin or Eye of Rib is a delicious, tender and juicy cut of meat from which the rib bones protrude and is internationally recognised and celebrated. Most portions comprise of 8 ribs – typically serving two people.
A Standard Lamb Rack is what we label a Chined Lamb Rack. Chined Lamb Racks are not trimmed around and in between rib bones. These are perfect to eat with your hands. Make sure to have a supply of serviettes on hand.
A Cap On, Lamb Frenched Rack is a standard lamb rack where our butchers have skilfully trimmed and exposed the rib bones on the rack. The cap (of fat) on the top is scored perfect for crisping.
A Fully Frenched Lamb Rack (Cap Off) is a standard lamb rack that has been worked so only the Striploin, or Eye of the Rib is attached to the bone. A Frenched Lamb Rack is a sophisticated, elegant cut, and is perfect for dinner parties, impressing your friends, and fine dining.
For information on how to cook a lamb rack, check out our COOK BOOK: