- If the butcher has not already done so, cut away the backbone (chine), from the meaty end, using a strong, sharp knife or a cleaver.
- Peel the fatty skin from the joint, exposing the layer of fat beneath. Trim away most of the excess fat, leaving only a thin layer.
- Make a cut through the fat across the rib bones about 5 cm (2 in) down from the rib ends.
- Turn the rack so it sits on its meaty part end with the ribs in the air.
- From the fat side, push a knife through the flesh between each rib, using the cut you made in the fat as a guide for the knife.
- Place the rack with the fat side down, and then using a sharp knife, score the thin membrane covering the rib bones.
- Turn the rack so that it sits with the fat side facing you and the ribs upwards.
- Placing your fingers either side of a rib, pull the meat towards you and the rib away from you, so that each rib pops through the thin membrane.
- Once all the bones have broken through the membrane, simply cut away the strip of meat from the rib ends.
- The rack of lamb is ready for seasoning and roasting.
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