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LAMB · Cut

Rack

Best end · carré · 랙

Rack
User:Stephane8888 (Stephane8888 Wiktionnaire) · CC BY-SA 2.5

The rib section frenched into a curved rack — the showpiece cut. Short fibres and a fat cap make it forgiving on high heat, which is why tasting menus and holiday tables both reach for it. Expensive because each animal only yields two small racks.

Profile

Tenderness78
Marbling70
Umami72
Price72

Pairs with

Roasting95
Grilling88
Pan-searing80

Recommended cooking

54–57°CMedium-rare centre

Rest ten minutes after roasting so the juices settle between the bones.

How to pick it

Frenched bones should be clean and even; a thick, creamy fat cap is a feature, not waste.

Signature dishes

Grading & naming

Often sold as 'spring lamb' when under a year — milder and smaller than hogget.

Grading systems →

Nutrition · Per 100 g raw edible portion

294kcalCalories
16.5gProtein
25gFat
11gSaturated fat

Calories & protein →

Next steps

Compare with

→Rack vs Shoulder→Rack vs Loin→Rack vs Breast→Rack vs Leg

Keep exploring

→Loin→Shoulder→Breast

Find a cut by cooking

→Roasting→Grilling→Pan-searing

Signature dishes

→Herb-crusted rack→Lamb lollipops→Rack with mustard crust

→Lamb Primals

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.