Forequarter rack

The forequarter rack is prepared from the shoulder rack, off the forequarter. The blade is removed and the ribs trimmed and exposed, creating what looks like a row of ‘chops’. As a well-exercised part of the lamb, the forequarter rack contains plenty of connective tissue, so is best suited to moist, slower cooking methods. This breaks down the tissue and allows the bone to impart flavour while tenderising the meat.