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Lamb Frenched coat 500gm
Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them.
A rack of lamb or carré d'agneau is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold 'single', but may also be sold as a "double rack of lamb", with the ribs on both sides
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Keep well-refrigerated to keep fresh for longer and avoid spoilage.