The French divide lamb cutlets into 3 categories. All of them arecut from the rack (or in the French sense of a rack of lamb, a “carré.”)
The cuts come from the 13 ribs of the lam, starting right from where the neck ends and the shoulder begins. Chops cut from other parts of the lamb aren’t true “côtes.”
Means “Discovered” or “found” cutlets.” Aka Côtelette bouchère, Côtelette au croquant, Côtelette charnu. Cut from the 1 to 5th rib inclusive, these have good marbling, and should be cooked by moist cooking or grilling.
Les côtes secondes
Means “second cutlets.” There are 4 of these, cut from after the Côtes découvertes. They have less fat and and are smaller than Côtes découvertes.
Means “first cutlets.” Aka Côte Royale, Côte loustandelle. There are 4 of these, cut from nearest to the loin section. They are more lean than the other two.