Rack of Lamb

The rib portion is the most prized cut of lamb because it has the highest marbling, which makes the meat very soft and tasty. Its ability to be roasted for an opulent centerpiece or grilled for a smokey, summery meal makes it a favorite among chefs. The “best end of the neck” isn’t, in fact, a component of the rib cage. It’s the softest part of the shoulder, and when cooked gently, it has a deep taste.