Always a crowd pleaser, F&B’s high quality, natural frenched rack of lamb makes for a dramatic presentation in your dining room. Exceptionally juicy, tender and flavorful.
Rack of lamb is 6-8 ribs to a rack depending on how it has been butchered off the lamb. A traditional rack has the 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.