Calculate Rack of Lamb Cost Per Portion (3 cutlets)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| French-trimmed Rack of Lamb (per 3 cutlets) | kg | — | ||
| Dijon Mustard (crust) | kg | — | ||
| Fresh Breadcrumbs (crust) | kg | — | ||
| Fresh Herbs (rosemary, thyme) | kg | — | ||
| Lamb Jus / Red Wine Sauce | liter | — | ||
| Garlic | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- A whole rack of lamb (8 bones) yields approximately 600–750g usable weight after French trimming.
- Order racks already French-trimmed to save prep time, or use the trimmings for a rich lamb jus.
- Serve 3 cutlets per person for a main course, 2 for a starter or tasting menu course.
- Lamb fat is rendered off during cooking — apply a 15–18% cooking shrinkage factor.
- Serve with a herb crust (breadcrumbs, herbs, mustard) to add perceived value at minimal cost.
Frequently Asked Questions
Plan for 3 cutlets (approximately 250–280g raw rack) per person for a main course. For a tasting menu or sharing platter, 2 cutlets per person is sufficient.
A whole rack of lamb (8 bones, approx. 900g–1kg) yields approximately 600–700g after French trimming and removal of the chine bone. Apply a 65–70% yield factor in your calculations.
For fine dining, target 30–36% food cost on rack of lamb. For events where your operational costs are lower, you can extend to 38% and still achieve a healthy margin.
Yes — sear the racks and apply the herb crust in advance, then roast to temperature and rest during service. Serve medium-rare (57°C internal) for best texture and retention.