Tool·Lifes /Meat Atlas
Apps
Explore Search
LAMB · Cut · Compare

Shoulder vs Rack

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

ShoulderRack
Tenderness 48 78
Marbling 58 70
Umami 80 72
Price 36 72

Shoulder

Square-cut · épaule · 어깨

The everyday roasting joint of the sheep: enough fat and collagen to stay juicy for hours, large enough to feed a table. Bone-in holds shape; boneless rolls for even slicing. This is the cut behind most weekend lamb roast traditions.

85–90°CPull-apart soft

A thick fat cap bastes the meat as it renders — do not trim it bare before roasting.

Explore →

Rack

Best end · carré · 랙

The rib section frenched into a curved rack — the showpiece cut. Short fibres and a fat cap make it forgiving on high heat, which is why tasting menus and holiday tables both reach for it. Expensive because each animal only yields two small racks.

54–57°CMedium-rare centre

Frenched bones should be clean and even; a thick, creamy fat cap is a feature, not waste.

Explore →

Which one to buy

  • Better forShoulder : Rack
  • Slow roastingShoulder94 : —
  • BraisingShoulder85 : —
  • BarbecueShoulder70 : —
  • RoastingRack— : 95
  • GrillingRack— : 88
  • Pan-searingRack— : 80

Other comparisons

→Neck vs Shoulder→Neck vs Shank→Neck vs Breast→Shoulder vs Leg→Rack vs Loin→Rack vs Breast→Loin vs Leg→Loin vs Breast

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.