At Green Acres we raise grass fed and finished lamb right here in Edmond, Oklahoma. Now in my humble opinion this is some of the best tasting lamb around. We raise Katahdin lambs, which is a hair sheep that originated in North Central Maine.
Hair sheep (sheep that do not need to be sheared) are known to have a milder tasting meat which is preferred by most Americans. Katahdin sheep in particular are known for a leaner and milder meat. Lamb is naturally higher in fat than beef. Therefore, when finishing lamb on grass you get a leaner meat that is not greasy and is very mild. This is a picture of a few of our sheep.
If you have never tried lamb before I would suggest trying either ground lamb or the rack of lamb. Rack of lamb tastes like a very delicious and tender filet mignon. It is delicious!
The picture above is a Rack of Lamb that I recently made. I am going to walk you through the frenching process which is removing the meat on the bone to give it the appearance above. Some like to put these in a circle that resembles a crown and those are Crown Racks of Lamb. Either ways is very pretty presentation for a special occasion meal.
To french a rack of lamb you are going to start with the rack. Below is what a rack looks like before it has been frenched.
When you turn the rack over there will be a thick layer of fat that will need to be removed.
It is fairly easy to remove. it will mostly just pull away. You can use your knife to help cut through any membrane.