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 make it one of the most elegant presentations in butchery. It is sold whole for roasting, as two racks formed into a crown roast, or separated into individual rib cutlets. A classic of French haute cuisine as carré d'agneau, and a centrepiece of fine dining worldwide.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Lamb Rackprimary | |
| 🇬🇧United Kingdom | Rack of Lamb | Also called best end of neck in traditional British butchery. |
| 🇲🇽Mexico | Rack de cordero | |
| 🇦🇷Argentina | Rack de cordero | |
| 🇫🇷France | Carré d'agneau | One of the great classic roasts of French cuisine, often served with persillade crust. |
| 🇪🇸Spain | Costillar de cordero | Also called carré de cordero in fine dining contexts. |
| 🇵🇹Portugal | Carré de borrego | |
| 🇧🇷Brazil | Carré de cordeiro |
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