Rack of lamb

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.

Another presentation involves placing two French trimmed racks together with the ribs interlinked, which is often referred to as a "guard of honour".

[1] Rack of lamb is typically roasted, sometimes with a coating of herbed breadcrumb persillade.

To enhance the presentation, the tips of the bones are occasionally decorated with paper frills known as manchettes.

Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi) are left on the rack, with the top two inches (5 cm) exposed.