One of the more elegant cuts of meat available, racks always make for a great presentation. Large racks (like wild boar racks, veal racks, and Kurobuta pork racks) can be roasted whole or cut into chops to feed a crowd, and small racks (lamb racks and kangaroo racks) can be adapted to serve one or two. Frenched racks have had their bones pre-trimmed of their connective tissue for a more impressive presentation when cooked.
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