Lamb rack

Lamb rack is a cut of meat that comes from the ribs of the lamb, characterized by its intense flavor and tender texture when properly cooked. This ingredient is highly valued in the traditional cuisine of many cultures, especially in roasted, baked, or grilled preparations, where the bone helps to enhance the flavor of the meat.

The origin of the lamb rack is linked to the lamb, a young domestic sheep, commonly raised in Mediterranean regions, Europe, the Middle East, and America. Its meat is a staple in many cuisines, including Spanish and Argentine, where roasted rack is a traditional dish.

Among its properties, the lamb rack is an excellent source of high-quality protein, B-complex vitamins (especially B12 and niacin), and minerals such as iron, zinc, and phosphorus. It is a meat that provides energy and essential nutrients for the body, although its fat content can be medium to high depending on the cut and type of rearing.

In different Latin American countries, the lamb rack may have various names:

• Lamb ribs (the most common name in several countries).
• Lamb short ribs (in some places, referring to a cut similar to beef short ribs).
• Lamb rack, a term more commonly used in recipes and restaurants to refer to the whole rack in an elegant way.

This ingredient is ideal for those looking to add a traditional and flavorful touch to their dishes, especially in preparations that allow the characteristic juiciness and aroma of lamb meat to stand out.