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.

USDA Nutrition Facts

Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories214
Protein28g
Total Fat10g
Total Carbohydrates0g
Dietary Fiber0g
Potassium363mg
Sodium50mg
Cholesterol83mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories252
Protein26g
Total Fat15g
Total Carbohydrates0g
Dietary Fiber0g
Potassium346mg
Sodium48mg
Cholesterol81mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories223
Protein28g
Total Fat11g
Total Carbohydrates0g
Dietary Fiber0g
Potassium437mg
Sodium47mg
Cholesterol71mg

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