Cuts of lamb

Hi I think you are talking about a rack of lamb, which is lamb cutlets before they are divided up. You will need to go to a butcher and ask for a French trimmed rack of lamb, this simply means that the meat has been trimmed away at the top, exposing about a third of the bone. A restaurant will typically serve a three bone rack, a pub maybe four, so depending on the portions you are doing and the number of courses you are cooking you will need to ask him in 'bones' and he will know what you are talking about. This is a lovely cut of meat and one of my favourites, best cooked pink.

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