Rack of lamb refers to a cut of meat from a young domestic sheep or lamb. Specifically, it comes from the eight ribs in the middle of the animal’s ribcage, between the shoulder and leg cuts. The rack contains portions of the loin and rib primal cuts.
Where does rack of lamb come from on a lamb?
Rack of lamb originates from the rib section of a lamb. There are 13 ribs on each side of the lamb, but the rack is usually cut from ribs 6 through 12 or 13. This section contains the most tender and flavorful parts of the ribcage area. The ribs are attached to the backbone and lined with a thick layer of fat and meaty eye of loin muscle.
What is a rack of lamb?
A rack of lamb refers to a section of ribs from a lamb, usually 8 ribs long. It contains portions of both the rib and loin cuts. The rack is comprised of the ribs, intercostal meat between the ribs, loin muscle, and fat cap.
Key features:
- Contains ribs 6-12 or 6-13 from a lamb
- 8 ribs long usually
- Includes rib bones, loin muscle, intercostal meat, and fat cap
- Most tender and flavorful section of lamb
What cuts make up a rack of lamb?
A rack of lamb contains sections of both the rib and loin primal cuts:
Rib cut:
- Bones from ribs 6-12 or 6-13
- Intercostal muscles between ribs
- Portion of ribeye muscle surrounding ribs
Loin cut:
- Eye of loin muscle attached to ribs
- Fat cap covering loin muscle
How is rack of lamb prepared and cooked?
Rack of lamb can be prepared in several ways:
- Rack: Often the rack is roasted whole and then cut into individual chops after cooking. The full rack shape helps preserve moisture.
- Chops: The rack can be sliced into individual rib chops before cooking. Chops may be grilled, broiled, pan-seared or roasted.
- Boneless: Meat can be removed from the bone and rolled/tied into a roast. This is sometimes called a lamb loin roast.
- Ground: Rack meat can be ground to make lamb burgers or meatballs.
Rack of lamb is best cooked to medium-rare doneness, between 130-140°F internal temperature. Quick roasting at high heat helps develop a nice crust while keeping the inside tender and juicy.
Why is rack of lamb special?
Rack of lamb is considered one of the most desirable cuts of lamb due to its tenderness and flavor. Here’s why it stands out:
- Contains the most tender meat from the rib and loin sections
- Abundant marbling provides excellent flavor and juiciness
- The rib bones impart extra flavor during cooking
- Eye of loin has a fine grain and velvety texture when cooked
- Fat cap bastes the meat and keeps it moist during roasting
How much meat is on a rack of lamb?
The amount of edible meat on a rack of lamb depends on the size and number of ribs:
| Rack Size | Meat Per Chop | Total Meat |
|---|---|---|
| 8 ribs | 3-5 oz | 24-40 oz |
| 7 ribs | 3-5 oz | 21-35 oz |
| 6 ribs | 3-5 oz | 18-30 oz |
For example, an 8 rib rack with 5 oz chops would yield about 40 oz of edible lamb meat in total.
What is the cost of rack of lamb?
Rack of lamb is one of the pricier cuts of lamb, generally costing $15 to $30 per pound at retail. Prices depend on factors like:
- Quality grade – Prime racks are most expensive, followed by Choice and Select.
- Rack size – Larger 8 rib racks cost more than smaller 6 rib racks.
- Time of year – Prices increase around holidays like Easter when demand is higher.
- Retail vs. wholesale price – Buying a whole rack wholesale saves over retail chops.
- Frenched vs. untrimmed – Racks with the meat/fat between ribs removed (“Frenched”) cost more.
Rack of lamb is considered a gourmet meal and is often served for special occasions rather than everyday cooking. But smaller racks can provide an indulgent splurge for special dinners at home.
Conclusion
Rack of lamb refers to the prime rib section of a young lamb, usually containing 8 ribs. It contains portions of the rib and loin primal cuts, including rib bones, loin muscle, intercostal meat, and fat cap. Rack of lamb is revered for its tenderness, juiciness, and flavor. It can be roasted whole or cut into chops and prepared in various ways. Due to its desirability, rack commands a higher price than other lamb cuts, but is perfect for special occasion meals.