Forequarter Rack

The forequarter rack is cut from the shoulder, off the forequarter. The blade is removed and the ribs trimmed and exposed, revealing what looks like a long row of ‘chops’. As a well-exercised part of the goat, the forequarter rack contains plenty of connective tissue. It’s best suited to moist, slow cooking methods to break down the tissue and allow the bones to impart their full flavour. The resulting meat is tender, light and succulent.