About Rack of Lamb

The rack (also known as a "hotel rack") is cut from the rib section of the lamb. It includes the sixth rib through the twelfth rib. When it is first cut, it is not split up. The rack you see in stores is split--the prime rib gets split to make two roasts. To get a crown roast, sew the two prime ribs together to make a circle.

History

As the oldest domesticated meat species, lamb has been raised for about 9,000 years. It was first raised by humans in the Middle East. Lamb is sometimes labeled as "spring lamb." In the past, if a lamb was born during the winter, there was little chance that it would survive until the next year. These lambs were therefore slaughtered for their meat.

Significance

Lamb is considered to be red meat because of the amount of protein it contains. Myoglobin (a protein) holds oxygen from the red blood cells in the muscle. The more myoglobin in the muscles, the redder the meat is, and the more protein in the meat. The human body must have protein to stay healthy, so lamb is--and has been throughout history--a very good source of protein in the human diet.

Size

A rack of lamb can be cut from lamb, not mutton. Mutton is meat from sheep that are older than a year. Mutton is usually less tender than lamb, and it has a stronger flavor. A young lamb can weigh up to 120 lbs., so the rack of lamb is of considerate size and is cut into two to make a regular rack of lamb.

Time Frame

Lamb should be cooked to an internal temperature of 160 degrees F, but is safe to eat at 145 degrees F (medium rare). Lamb should be cooked for 7 to 11 minutes per rib for medium rare and 15 to 19 minutes per rib for medium, assuming that each rib is from 1 to 1.5 inches thick.

Considerations

Because lamb is not a popular food in the United States (the average American consumes less than a pound of lamb per year), you may not be able to find it in your local grocery store. Ask your butcher to order it for you. Cooked properly, lamb has quite a mild flavor and goes well with many different spices.