An improperly cut rack of lamb will leave some portions with too much meat and others with too little. Here’s how to make sure you divide and conquer evenly.
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 DJ BBQ | 2017-11-25 18:05:35 |  72,865 Views |
How to Butcher a Rack of Lamb with Nathan Mills
Serious Mealtimes / Vicky Wasik
Carving a rack of lamb whether it’s pan-roasted or sous vide isn’t as simple as sliding a knife between the bones. Whether you’re dividing a larger rack into smaller racks before cooking (like turning an eight-bone rack into two four-bone racks) or slicing individual chops after cooking you’ll need to pay attention to how the ribs and loin of the meat align to distribute them evenly.
Serious Mealtimes / Vicky Wasik
