Rib Roast, Lamb
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A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb. Roasting is the most popular method for cooking a rib roast, but care must be taken not to overcook the meat in order to keep it tender and juicy. One rack of lamb is large enough to feed three people.
Although a lamb rib roast may be roasted as is, there are several other traditional preparations. The rack can be "Frenched," or prepared with the upper ends of the rib bones trimmed (and often capped with decorative covers). Two racks can be combined end to end and then curved into a circle to make a Crown Roast or a pair of racks can be roasted with their rib ends interlaced (Guard of Honor). Be sure the chine bone has been cut through when creating these special preparations.
Although a lamb rib roast may be roasted as is, there are several other traditional preparations. The rack can be "Frenched," or prepared with the upper ends of the rib bones trimmed (and often capped with decorative covers). Two racks can be combined end to end and then curved into a circle to make a Crown Roast or a pair of racks can be roasted with their rib ends interlaced (Guard of Honor). Be sure the chine bone has been cut through when creating these special preparations.
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Rib Roast, Lamb Glossary Term - Related Content
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Rotisserie Grilling Lamb | Rotisserie Roasting a Whole Lamb | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
Rotisserie Grilling Lamb
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Types of Grills | Grilling
Types of Grills
There are a wide range of grills available that are suitable for grilling various cuts of lamb. Some grills are designed for indoor use and provide convenience for consumers who are unable to grill outdoors due to location or climate.
Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib
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General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
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Leg of Lamb | Rack of Lamb | Rolled Shoulder | Saddle of Lamb
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The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.
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