Lamb Rack Roast

SKU No. 111111126753

4 item left


Rack of lamb is often French trimmed (also known as Frenching in the USA), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches of bone beyond the main muscle (the rib eye or Longissimus dorsi) are left on therack, with the top two inches exposed.



Sold By: Mary's Land Farm