Shop Sugar Creek Piedmontese

Rack of Lamb Roast is 6-8 ribs to a rack depending on how it has been butchered off the lamb. A traditional rack has a cap on which 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.