Rack of lambVideo: 01:47

Step by step instructions

1. Place the meat on a board, fatty side down. Cut into the meat side with a boning knife and cut down to the fatty top layer. If desired, you can remove the fat.
2. Using the 'salmon technique', remove the fatty top layer by holding the fat steady and sliding a flexible boning knife between the fat and meat.
3. Using a paring knife, scrape the connective tissue from the bones. Scrape the fat from top to bottom, gradually exposing the bone.
4. Cut along the rib, exposing the bones.