Culinary How To: Slicing Easter Rack of Lamb

A standing rib roast of lamb makes a beautiful presentation. Don't ruin the magnificence of this holiday roast by literally butchering it table side


LOS ANGELES, March 26, 2016  — Rack of Lamb makes an impressive presentation at your Easter lunch. However, it’s not an easy meat to cut before or after it has been cooked. And nothing ruins your culinary masterpiece more than the inept table side butchering of the meat.

A rack of lamb is a cut of meat that has many bones in it. To one side of the bones there is an eye of meat. On that eye of meat, there’s a top and a bottom.

On the top you find the meatiest part and on the bottom you find the bones.

The obvious way to cut the lamb is to begin at the meatiest point and work your way back to the bones.

However, if you have tried this method before, you’ve probably experienced the uneven pieces of meat and have even run into a bone or two with no way of cutting through ruining the presentation of an expensive piece of meat.

Here’s the easiest way to overcome these challenges and enhance the look of your rack of lamb.

Rack of Lamb
Rack of Lamb

Step 1: After the rack of lamb has cooked and rested, flip it over exposing the bones.

Step 2: Notice at the meaty end the bones look as if they’re connected (looks similar to a joint).

Step 3: Take an extra look at this joint and notice there’s a gap in-between the bones. Also, notice the curvature of the bones.

Step 4: Take the meatless end of the bones and hold it perpendicular to the cutting board.

Step 5: Place your knife in-between the first few bones at either end and cut with the curve of the bones rather than the curve of the meat.

Step 6: By following the bones, rather than the meat, your knife will run between the joint easily.

Step 7: Once the knife is past the joint, follow through the eye of the meat and continue steps 1-7  on each cut until you’ve completed the rack.

After you’ve finished cutting the meat correctly, you may find one bone is completely without meat. This is very common and most chefs consider it their “chef bite.” That bite ensures the lamb tastes the way it’s supposed to.

This same technique can be used to group the lamb in three bone sections, rather than cut individual pieces. Grouping the lamb will help keep it at a perfect medium rare.

The next time you’re at a dinner party and someone is serving rack of lamb, you can impress them with your knowledge of how to cut it.


The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.