Meat
Rack
A rack is the rib section of lamb, often French-trimmed so rib bones are cleaned as handles—the classic “guard of honour” or individual cutlets when sliced. Meat is tender, mild-to-sweet, and best pink. Fat cap can be scored; the eye is small compared with beef ribeye, so timing is tight. It is prized as the celebration cut of lamb: dinner-party centrepiece, tasting-menu cutlets, Sunday best. Sear and roast quickly; rest; carve between bones. Overcooking past medium loses the point of buying rack. Pair with rosemary, garlic, anchovy, or mint according to tradition.
Track this ingredient
Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.3 g
- Saturated Fat 4.85 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 68.7 mg
- Sodium 58.3 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 63.1 g
- Energy 194 kcal
- Water 63.1 g
- Protein 22.5 g
- Fat 12.3 g
- Saturated Fat 4.85 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.8 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 426 mg
- Major Minerals 424 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.8 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Rack of Lamb: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
French trim and carré d’agneau made the rack a formal banquet joint.
Butchers worldwide sold frenched racks as premium retail for home roasts.
Individual cutlets from the rack dominated restaurant lamb service.