>>7280973 Grind the scrappier parts for burger meat. I think that was the americanese expression for ground meat, at least. Make lamb meatballs, kebab, or maybe pie. Remember to make a proper feast of roasting the racks.
Get some kebab sticks and put it back together and if you don't have the skull to put big googly eyes on you should find an old lamb stuffed animal rip the head off and stick it on your frankenlamb. Put it in the living room somewhere and rub herbs on the carcass after a few hours to hide the rotting smell.
Normally I get a whole leg of lamb, poke some holes in it and shove in a crushed clove of garlic and some fresh rosemary into each hole, rub down the entire outside with salt, pepper and olive oil, stick it on a rack in a roasting pan and roast it at 375 degrees until it hits 130 degrees internal temp. Cover with foil and let it rest for 25-20 minutes then slice that motherfucker up and enjoy it.
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