Best End of Lamb

A rack of lamb or carrĂ© d’agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops.It is usually sold ‘single’ (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a “double rack of lamb”, with the ribs on both sides.Rack of lamb is usually roasted, sometimes first coated with an herbed breadcrumb persillade. We can also French trim and decorate the tips of the bones with paper frills resembling chefs’ toques. For that special occasion why not ask us to make you a crown of lamb or guard of honor.

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