Meat
Rack
Mutton rack is the rib section left as a roast—showpiece bones, tender eye meat, ideal for high-heat roasting when the animal is not too mature. It carries stronger mature sheep flavour with deep fat and spice affinity. French the bones if presenting, roast to a pink finish if appropriate for the species, rest well. Carve into cutlets at the table with cumin, coriander, chilli, root vegetables, mint and cloves.
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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 12.4 g
- Saturated Fat 4.84 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.1 mg
- Sodium 59.5 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 56.9 g
- Energy 200 kcal
- Water 56.9 g
- Protein 22.6 g
- Fat 12.4 g
- Saturated Fat 4.84 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.63 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 365 mg
- Major Minerals 364 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.63 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Rack of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
As mutton cookery specialised, rack was portioned and sold ready for the pan. Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts.
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts; rack of mutton took a named place in that kitchen trade.
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts. Cooks treated rack of mutton as a cut with its own timing and sides.