Lamb saddles, French racks, saddle fillet and chops can be cut from the whole rack of lamb.
In this post disassembling you will see the release of the dorsal strands so they can be used boned as “lamb salmon”.
There is a thick layer of fat on the rack of lamb. In this example, this is only removed after disassembly. However, it can also be removed before cutting, to allow portioning across the spine, for example for lamb chops.