Buying a whole rack of lamb is cheaper and, above all, offers the opportunity to make your own stock and sauces. In addition, this gives you the opportunity to portion both the fillets and the loins, with or without the bone.
First, the two fillets are released from the whole back. These sit just below the back ribs on the spine.
Material needed :[restrict]
- Adequate cutting board
- Sturdy sharp knife, preferably a boning knife