The rack is lamb at its most elegant — the row of rib bones that yields rack of lamb and individual rib chops. Tender, lean, and quick-cooking, it’s the special-occasion cut, prized for delicate flavor and striking presentation.
“Frenched” racks, with the rib bones scraped clean, make the classic restaurant centerpiece.
Where Does the Lamb Rack Come From?
The rack sits along the upper back, between the shoulder and loin, covering the rib bones. It does little work, so the meat is fine-grained and tender.
Popular Cuts from the Lamb Rack
- Rack of Lamb: The whole eight-rib section, roasted as a centerpiece.
- Rib Chops: Individual chops cut between the bones — tender and quick.
- Crown Roast: Two racks tied into a ring.
- Lollipop Chops: Frenched single-rib chops.
How to Cook the Lamb Rack
- Roasting: Sear, then roast to 125–130°F for medium-rare and rest.
- Grilling: Rib chops over high heat, minutes per side.
- Don’t overcook: This lean, premium cut is best pink.
Grass-Fed & Pasture-Raised Lamb
The rack is where quality shows most — fresh, pasture-raised lamb has clean, delicate flavor worth the premium. Find local lamb in our directory, or join the newsletter for sources.
Is the Lamb Rack Right for You?
If you want an impressive, tender, quick-cooking centerpiece and don’t mind paying for it, the rack is the crown jewel of the lamb.
Explore the Cuts
Frequently Asked Questions
What is a rack of lamb?
A rack of lamb is the row of rib bones cut as one elegant roast, often frenched with the bones scraped clean. It is tender, lean, and a special-occasion centerpiece.
What temperature should rack of lamb be cooked to?
Sear and roast to about 125–130°F for medium-rare, then rest. It is lean and premium, so it is best served pink.
How many people does a rack of lamb feed?
A single rack of about 8 ribs typically serves 2–4 people, depending on appetite and sides.