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47:. In retail, it is commonly sold as a 'single' rack, which means it is sawn longitudinally and includes the 8 ribs on one side only. However, it may also be sold as a "double rack of lamb," with ribs on both sides. Another presentation involves placing two French trimmed racks together with the ribs interlinked, which is often referred to as a "
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Rack of lamb is often French trimmed (also known as
Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or
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Two or three single racks of lamb tied into a circle make a "crown roast of lamb". Crown roasts are sometimes cooked with (ground-lamb) stuffing in the middle.
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cut that is perpendicular to the spine and includes 16 ribs or
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Glorious French Food: A Fresh
Approach to the Classics
39:(though this term may also refer to other cuts), is a
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167:Encyclopedia of Kitchen History
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221:. You can help Knowledge by
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54:Rack of lamb is typically
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121:List of lamb dishes
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73:Roast rack of lamb
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268:Lamb dishes
186:10 November
113:Food portal
78:Crown roast
16:Cut of lamb
278:Meat stubs
262:Categories
127:References
64:manchettes
60:persillade
25:manchettes
86:Frenching
99:See also
56:roasted
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213:This
45:chops
219:stub
215:meat
188:2013
175:ISBN
41:lamb
163:"P"
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