Mini Rack of Lamb
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Known as Carré d'Agneau in French cuisine and butchery textbooks, the Rib Rack of lamb is cut out at ninety degrees to the spine of the animal, leaving the ribs intact with the prized rib meat attached. The ribs are then divided into smaller portions and French trimmed to leave clean bone at the end of each rib for maximum effect, and small portions of the prized rib meat.
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