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Barbecue rack for lamb is a cut of lamb from the ribs. The rib section is cut out and roasted whole, brought to table in its complete form for cutting and serving. This is a popular cut of lamb in many regions of the world and there are numerous ways to prepare it.

Instruction

1. Most butcher shops carry barbecue rack for lamb in the spring, during lambing season, and can order it by special request at other times of the year. Off-season barbecue rack for lamb may be frozen rather than fresh, depending on availability in the area.

2. A typical barbecue rack for lamb is served with the trimmed bone ends protruding. In a variation known as a crown roast, the ends of the bones are capped with paper as a decorative element and the barbecue rack for lamb may be wrapped in a circle so that it resembles a crown. 

3. The origins of this dish appear to lie in England, and it continues to be popular during the holiday season and on other special occasions. There are many barbecue racks in WUZHOU KINGDA, if you are interested in our products, please feel free to contact us!

4. Meat on this cut is tender, juicy, and flavorful. In addition to being roasted in an oven, barbecue rack for lamb can be prepared on the barbecue or spit as well. Glazes and sauces are used to preserve moisture while the dish cooks and to add flavor. 

5. Lamb can safely be eaten rare and is often taken out of the oven before it is completely cooked to allow the meat to cook through while resting without drying out or becoming leathery.