Rack.
The rib primal. Eight chops per rack (Lamb Board), nine ribs in the whole primal (FSIS). Tender, quick, the showpiece.
Lamb rack cooks to the doneness you like, at or above the USDA minimum of 145 F with a 3 minute rest. It is not a low-and-slow cut.
Where it comes from
FSIS: the rack is the primal cut more commonly known as the rib; it contains 9 full ribs and can be split into two rib roasts, and two roasts sewn into a circle make a crown roast. The Lamb Board sells it as eight chops, about 2 lb, Frenched or as a crown. Rib chops are, with loin chops, the most tender and most expensive (FSIS). Dry heat only.
USDA FSIS primal: rack. Seven regions, matching the master.
- Best methods:
- roast, grill, reverse sear
- Slice:
- Between the bones, against the grain.
- Rest:
- 5 to 10 minutes; the Lamb Board pulls 10 F under the target for carryover.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Rack of lamb (Frenched) | roast, grill | Your doneness, 145 F + rest USDA floor | Lamb Board: roast or grill, 9 to 12 minutes per pound to medium rare, 145 F final. |
| Rib chops | grill, sear | Your doneness, 145 F + rest USDA floor | Cut between the bones; cook fast. |
| Crown roast | roast | Your doneness, 145 F + rest USDA floor | Two racks tied in a circle (FSIS). |
Safe. Then done.
145 F (62.8 C), then rest at least 3 minutes before carving or consuming
Steaks, chops and roasts (whole muscle). Food thermometer in the thickest part, away from bone, fat and gristle, read before removing from the heat source. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
Lamb Board: 9 to 12 minutes per pound for a rack, roast or grill. Approximate.
lamb industry
Chops, rack, leg and roasts. Pull temperature and final temperature after rest. Culinary preference, as published by the industry body cited below.
| Doneness | Pull at | Internal temp | Vs. USDA 145 F |
|---|---|---|---|
| Medium rare | 135 F | 145 F, rest 3 minutes | At or above the minimum. |
| Medium | 150 F | 160 F | At or above the minimum. |
| Well | 160 F | 170 F | At or above the minimum. |
Carryover: American Lamb Board: pull 10 F below the target because the internal temperature keeps rising.
lamb goat convention
Chops and rack, restaurant convention, pull temperatures. Culinary preference, barbecue convention.
| Doneness | Internal temp | Vs. USDA 145 F |
|---|---|---|
| Rare | 125 to 130 F | Below the minimum. Preference, not safety. |
| Medium rare | 130 to 135 F | Below the minimum. Preference, not safety. |
| Medium | 135 to 145 F | Below the minimum. Preference, not safety. |
| Medium well | 145 to 155 F | At or above the minimum. |
| Well done | 160+ F | At or above the minimum. |
Carryover: 5 to 10 F on a rack or chop.
Rare, medium-rare and medium figures are culinary preference ranges that fall below the USDA FSIS safe minimum of 145 F with a 3 minute rest. USDA does not consider them safe. Where the two differ, the USDA minimum governs.
More on the lamb temperature page and the full chart.
Smoke
- Cherry: Fruity, mild, and it colours the meat a deep mahogany. Pairs with almost everything.
- Oak (light): Balanced, clean, dependable. The all-purpose smoke and the Central Texas standard (post oak).
What ruins it
- 01Cooking a rack to a shoulder temperature.
- 02Not trimming the fat cap; it does not render in a fast cook.
Cook it
No Pit Log recipe for this region yet.
- Instant-read thermometerThe single tool FSIS says is the only reliable way to know food is safe. Appears on every cut page.
- Cast iron skillet / griddleReverse sear finish for ribeye, tri-tip, chops, rack.
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Then write down what happened
Pit temp, wood, wrap, final temp, rest, result. The chart says what usually works. Your log says what worked for you.