Specifications

Ingredients:

Lamb Rack, Roast Ready, Single, Frenched 7-bone

Vents:

One-half open

Preparation:

Preheat oven to 250°F for 30 minutes.

Season as desired. Place on raised wire grids inside

sheet pans.

Set Thermostats:

Cook Thermostat set to 250°F (121°C)

Hold Thermostat set to 160°F (71°C)

Set Cook Timer:

1 1/2 hours

Minimum Hold Time:

1 hour

Final Internal Temperature:

135°F to 140°F (57°C to 60°C)

Overnight Cook–N–Hold not recommended

Maximum Hold Time:

4 hours

A rack of lamb is typically a

portion of the rib section of a

yearling lamb (between 12 and

24 months old).

LAMB RACKS

(FRENCHED)

FULL SIZE SPLIT

Cook-N-Hold Cook-N-Hold

Shelves / Pans 8 4

Items per Shelf / Pan 20 to 24 Lamb Racks 20 to 24 Lamb Racks

Approximate Capacity 192 Lamb Racks 96 Lamb Racks

Approximate Weight

Capacity

up to 240 lbs. up to 120 lbs.