Rack of lamb
Ovis aries · Meat
Top 10 pairings
A prized lamb roast: the rib section, a row of seven or eight bones capped with tender, fine-grained loin-eye meat. Fatty and quick-cooking, it makes crown roasts, frenched racks and rib chops (cutlets).
Picking a good onedrag
Freshly cut, firm, clean-smellingOff: tacky or slimy, smelling sour
Counter freshEveryday bestMince needs 160°F (71°C). Pregnant or low immunity? Cook any lamb right through.
ColourRed, brownish under shop lights
Touch the surfaceMoist and clean, the fat still firm
SmellMild, clean; woolly isn't rot
These cues are Lamb's, and hold across its cuts; where this one differs, its own page says so.