4-bone individual vac-packed cuts.
A 4-bone rack is approximately 1/2-lb.
(Price shown is "$ per pound")
Lamb racks have the potential to be "art on a plate" as they are a french-cut, and what you often see on fine-dining menus - but they are also everyday fare here, too. I have one kid in particular who loooooves any meat they can chew off a bone - and so racks are often a request. The cut of a rack is similar to that of the more common "lamb chop", only it is meatier as it could be decribed as stacked chops.
Lamb, raised on pastures and fed grain grown on our farm.
Pick your spices (see note below), or just stick with a bit of garlic, salt & pepper. I like to sear the juices in a high-heat pan on the stovetop and then toss in a 375-F oven for 25-35 minutes to finish roasting.
* Spice blends that I love with lamb: Garam Masala, Moroccan, Greek or Italian... anything Mediterranean. Lots are available in your grocery aisle.