How to Cut Rack of Lamb

After roasting the perfect rack of lamb, you don't want to spoil the meal by flubbing the final cut. It doesn't take great skills to properly slice a good piece of meat, just a few simple tools and a steady hand.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Cutting board
• Chef's knife
• Tongs

1. Grab the rack of lamb by the exposed bones with a pair of tongs. Hold the lamb over the pan and let any juices fall back into the pan.
2. Allow the lamb to rest on the cutting board so that you are holding it upright with your tongs and the meat is touching the cutting board.
3. Cut the rack of lamb between each bone using your chef's knife. Since the meat will be very tender, the knife should move easily through the bone.
4. Remove any additional fat that is still on the lamb. These are usually found on the back of the racks.

Tips & Warnings

• Don't cut off any excess fat until after the lamb cooks. The fat moistens and flavors the meat.