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The rack of suckling lamb chops is a very juicy and tender meat. It is called suckling lamb because it is raised for no more than 45 days and is only fed with mother's milk, which gives it a unique and exclusive flavor. The color of the meat is a pale pink and it has very little fat. The rack is one of the prime cuts and is usually the combination of the first and second rib. It is also known as a rib rack. It is also a piece that is cut into individual portions of two or three ribs. The term rack is commonly used in reference to lamb. Properties and benefits: Suckling lamb contains high-quality proteins, but we can also find vitamins B3, B6, B2, B1, and B12, as well as minerals such as iron, zinc, potassium, and phosphorus. Thanks to these minerals, we can prevent diseases such as anemia and cardiovascular diseases. Vitamin B6 helps with digestion, metabolism, and the synthesis of the proteins we consume. Vitamin B12 is responsible for keeping neurons and red blood cells healthy. It is also a meat rich in iron and therefore beneficial for people with anemia. Nutritional value per 100 grams: Calories: 225 kcal Proteins: 18 g Fats: 17 g Carbohydrates: 0 g Iron: 1.9 mg Zinc: 2.1 mg Cholesterol: 78 mg Phosphorus: 170 mg Potassium: 230 mg Storage and tips: It can last several days in the refrigerator, on a plate or tray covered with perforated plastic wrap so that the meat can breathe. Recipe and uses in the kitchen: The rack of suckling lamb chops is usually prepared in the oven, on the grill, or grilled. To prepare it in the oven, sauté an onion, two cloves of garlic, and 200 grams of mushrooms in a pan. Place the seasoned rack in an oven-safe dish with the bone tips facing upwards and protected with aluminum foil to prevent them from burning. Bake for about an hour and a half. Once cooked, add the sautéed vegetables with a little beef broth and a glass of wine and cook for 10 minutes. Blend all the vegetables except the mushrooms. Serve and accompany with vegetables or potatoes, either fried or baked.