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Lamb Rack (Mutton)

The lamb rack comes from the first part of the back section, where the tenderloin is absent and where the ribs begin. The essential part of the rack is the cleaned ribs, with the meat between them removed. In short, the rack with ribs and tenderloin is referred to as lamb rack.

A large piece of lamb tenderloin is perfect for grilling and baking in the oven, cut into slices (e.g., each rib) suitable for grilling and frying. It should be cut between the ribs but can also be cut into thicker pieces, so each portion contains 2-3 bones. This way, each diner gets a mini roast that can be baked in the oven.

An ideal lamb roast stays tenderly pink on the inside and golden brown on the outside. A tempting and beautiful crown roast can also be made from lamb tenderloin. The latter is a ring-shaped tenderloin of lamb, with short ribs attached.