Lamb is a valuable source of protein, minerals and many B-group vitamins including niacin, thiamin and riboflavin. It is lean and low in cholesterol compared to other animal proteins, and 50% of the fat in lamb is mono-unsaturated (one of the good fats).
A rack of lamb s a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. Rack of lamb is usually roasted, sometimes first coated with an herbed breadcrumb persillade. Two or three single racks of lamb tied into a circle make a "crown roast of lamb".Crown roasts are sometimes cooked with (ground-lamb) stuffing in the middle. Rack of lamb is often "frenched", that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches of bone beyond the main muscle (the rib eye) are left on the rack, with the top two inches exposed.