Rack of lamb

Ovis aries · Meat

40 pairings

Rack of lamb is the rib section of a young sheep (Ovis aries) — a row of seven or eight rib bones with the tender, fine-grained loin-eye muscle running along the top. Prized, fatty and quick-cooking, it is the cut behind crown roasts, "frenched" racks and individual rib chops (cutlets), and is among the most celebrated of all lamb roasts.

Tastes like

RichStrong

SavouryMedium

Aroma

meatyfattyanimalphenolic

Texture

juicytender

The full flavour profile

Pairs well with

Lamb shoulder Lamb loin chop Lamb neck Lamb shank Chicken Wing Poussin

All 40 pairings, ranked and explained

Per 100 g

310kcal

0gcarbs

17gprotein

27gfat

0gfibre

Full breakdown, scaled to your portion

Good to know

A rack is the rib section of the lamb — usually ribs 6 to 12 or 13, eight bones to a side — with the tender longissimus 'rib eye' muscle capping the bones, and each carcass yields only two small racks, which is part of why it is among the priciest lamb cuts.

More about rack of lamb

Preparing