Sheep Discovery - Retail Cuts - Rack Rib Roast

• Large cut that includes part of rib cage.
• Contains rib bone and vertebrae.
• Large end has one main muscle (ribeye) surrounded by several smaller muscles visible, and small end has only the ribeye muscle visible.
• Has some fat and connective tissue separating the muscles, and some outside fat opposite the ribs.

*Cookery Method = Dry