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Lamb RackvsSaddle of lamb

lamb · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Anatomically adjacent — rack is the rib end (8 ribs), saddle is the loin section behind it. A whole rack-plus-saddle is sometimes called a *long saddle* or sold as a guard-of-honour preparation.

Lamb Rack
Lamb · Rack

The rack is the most prized primal cut on the lamb, comprising 6 to 8 rib bones of the upper back between the neck and the loin. When trimmed and frenched, the exposed rib bones…

NeckRackLoinChumpLegShoulderBreast
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Saddle of lamb
Lamb · Loin

Both loins of the lamb still attached, butchered in one piece — the section of the back between the rack (rib end) and the chump (rump end), with the kidneys and fillets often…

NeckRackLoinChumpLegShoulderBreast
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Names by country

CountryLamb RackSaddle of lamb
🇺🇸United StatesLamb RackSaddle of lamb
🇬🇧United KingdomRack of LambSaddle of lamb
🇫🇷FranceCarré d'agneauSelle d'agneau
🇪🇸SpainCostillar de cordero—
🇦🇷ArgentinaRack de cordero—
🇲🇽MexicoRack de cordero—
🇵🇹PortugalCarré de borregoSela de borrego
🇧🇷BrazilCarré de cordeiro—
🇮🇹ItalyCarrè d'agnelloSella d'agnello
🇩🇪GermanyLammkarree—

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