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Product Description: Frenched lamb rack contains 6-8 ribs depending on how it has been butchered off the lamb. A traditional rack has the cap on which there is a layer of fat covering the loin. When turning it into a frenched rack, the rib bones are cleaned and trimmed down to the loin. This cut is very tender and moist needing only a brief over roast and serving it medium-rare. It is great for recipes such as the Herb Crusted Rack of Lamb or the Roasted Rack of Lamb.
