A lamb provides five prime cuts: shoulders, grill, legs, loin, and breasts. A rack of lamb has nine ribs on each side, and butchers usually separate it into two halves. A lamb chop roast is ready to cook when bought, and lambs are the oldest domesticated pets in the world. Spring and baby lambs are fed only milk, making their meat tender.
Five prime cuts of a slaughtered lamb provide all remaining retail cuts. Those five are the shoulders, the grill, the legs, the loin and the breasts. A rib of lamb comes from a section of the body that butchers call a rack. There are nine ribs on each side of a rack of lamb and they extend up the back of the lamb, directly behind its shoulders.
To get the ribs, butchers usually make a cut along the center of the rack and separate it into two halves. Each half contains a thin bone attached to a round muscle, or chop, at the opposite end. When lamb chops hit the retail meat market, the butcher usually packages each half of the entire rack separately. One therefore can purchase all or part of half of a rack.
A lamb roast traditionally combines two halves of a rack. A regular lamb chops roast combines two halves of a rack of lamb by arranging the chops and ribs in the shape of a log or roast. The ribs point in opposite directions.
To create a stand-up lamb rack, retail butchers separate the ribs from the two halves of a rack of lamb. They make cuts through the meat attached to each rib and create nine equal-sized chops. Arrange the ribs from the two halves of the rack in a circular pattern, ribs facing up. Then they tie the two sections of the rack together with butcher’s string with the lamb ribs facing inward.
A lamb chop roast is ready to cook when it leaves the grocery store. Once seasoned, you place the roast in a shallow skillet and broil it for 15 to 30 minutes, until the thickest part of the grill reaches an internal temperature of 145° Fahrenheit (62.7° Celsius). The roast should be allowed to rest for 10 minutes before serving.
Sheep are the oldest domesticated pets in the world. Historical records show that humans have used them as food for at least 9,000 years. Early reports indicate that the domestication of sheep began in the Middle East.
Lambs are young sheep that are slaughtered for food before they reach 1 year of age. A lamb slaughtered within 6-8 weeks of birth is called a baby lamb. Lambs marked as “spring lamb” are traditionally slaughtered between March and October, usually within five months of being born. The flavor of the young lamb is milder than that of an adult lamb. Spring lambs and baby lambs are fed only milk during their lifetimes, a practice that keeps the meat tender.
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