Carré of Lamb is a French-inspired term used to describe either “Best End of Neck” (with 8 bones) or “Rack of Lamb” (cut with 6 ribs.)
The meat is cut, trimmed and prepared as though it were about to be then cut into chops, but left intact at that stage.
For roasting. Serves about 4 people.
Means “square” of lamb.