Rack of Lamb: Rack of lamb is a prime cut for special occasions. Sear in a hot pan, coat with breadcrumbs or other flavorful ingredients, and roast the lamb at high heat. Its lean meat becomes tough if overcooked, so we recommend removing it from the oven when it reaches an internal temperature of 130º. Then allow it to stand until it reaches 135º for medium-rare.
Shanks: Lamb shanks are a tough cut with loads of connective tissue that breaks down over time when cooked at a low temperature. Slow roasting renders the meat tender and succulent.