A rack of lamb, often called the “best end” or carré d’agneau, is a premium, tender, and flavorful cut containing 7 to 8 ribs, typically roasted. It is known for having a buttery texture and a rich, slightly gamey taste, making it an elegant centerpiece. It is often sold “Frenched”—with fat and meat removed from the bone tips—and is best served medium-rare.
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Buy NowA rack of lamb, often called the “best end” or carré d’agneau, is a premium, tender, and flavorful cut containing 7 to 8 ribs, typically roasted. It is known for having a buttery texture and a rich, slightly gamey taste, making it an elegant centerpiece. It is often sold “Frenched”—with fat and meat removed from the bone tips—and is best served medium-rare.
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