Rib meat is prime, mild flavored, and tender. The rib cut has an outer layer of fat which can be trimmed off but, if left on during cooking, melts and bastes the meat. Rib meat is best cooked using dry heat: by roasting, broiling, or grilling. When "Frenched," or prepared with the upper ends of the rib bones trimmed (and often capped with decorative covers) it is one of the most elegant cuts from the lamb carcass. This rack will be delightful as the centerpiece of an elegant presentation or a quiet family dinner. Wonderfully tender and mildly flavored these racks please every palate. We believe these are best cooked rare and lightly herbed because the taste is so great!
