Rack of lamb facts for kids
A rack of lamb is a special cut of lamb meat. It is also known as a carré d'agneau in French. This cut comes from the rib area of the lamb, cut straight across its spine. A full rack usually has 16 ribs or chops.
When you buy it at a store, it's often sold as a 'single' rack. This means it has been cut in half lengthwise, so you get 8 ribs from one side of the lamb. Sometimes, you can find a "double rack of lamb," which has all 16 ribs from both sides. If two single racks are placed together with their bones linked, it's sometimes called a 'Guard of honour'.
People usually cook a rack of lamb by roasting it in the oven. Sometimes, it's covered with a mix of herbs and breadcrumbs before cooking. The tips of the bones are often decorated with small paper frills. These are called manchettes.
What is a Crown Roast of Lamb?
A "crown roast of lamb" is a fancy way to prepare lamb. It is made by taking two or three single racks of lamb and tying them together in a circle. This makes them look like a crown!
Sometimes, the space in the middle of the crown roast is filled with a tasty stuffing. This stuffing is often made from ground lamb or other ingredients. It makes the meal even more special.
What Does "Frenching" Mean?
When a rack of lamb is "French trimmed" (or "Frenched"), it means the bones are cleaned up. The fat and meat covering the ends of the rib bones are carefully cut away. This makes the bones look neat and exposed.
Usually, about 7 to 8 centimeters (3 inches) of bone are left sticking out past the main part of the meat. The top 5 centimeters (2 inches) of these bones are left completely clean. This makes the rack of lamb look very elegant when served.
