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The French cut lamb rack cut has become highly desirable because of its great presentation, reliable consistency and ease of preparation. For the rack allow three bones per serve. Score the fat and apply the flavorings. This can be as simple as rosemary and garlic, be a Moroccan spice mixture or even a curry paste. French trimmed lamb rack can be looked as the lamb equivalent of a beef tomahawk and the fat coverage which the Dorper lamb produce ensure that the meat stays beautiful and moist throughout.