Free-Range Lamb Rib Roast

The lamb whole rib, also known as the lamb rib rack or rack of lamb, is one of the most prized cuts in lamb butchery, celebrated for its tender meat, rich flavour, and impressive presentation. This cut is particularly sought after in fine dining, where it often serves as the centrepiece of gourmet meals. Here’s a closer look at what makes lamb whole rib so special.

Location and Anatomy

The lamb whole rib comes from the rib section of the lamb, specifically along the backbone between the shoulder and loin. It includes the ribs and the meat that surrounds them, typically featuring 8 ribs (sometimes more, depending on how the butcher cuts it), which make up the “rack.”

This section is taken from the upper rib cage and includes a portion of the Longissimus Dorsi muscle, one of the most tender muscles in the lamb. Because this area is not heavily worked, the meat is tender and delicate, making it one of the most premium cuts.