The Bone-in Lamb Rack has feather bones and chine retained, crispy tendons, and connective tissues in the lamb meat. For lamb meat lovers, this is an attractive cut of meat to feel the firmness and special flavor of lamb. In addition, due to the bones are still left, this cut is particularly suitable for dishes that require food plating, the ribs still retain a beautiful, eye-catching shape after cooking.
Cooking methods: grilling, braising, ...
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