A rack of lamb is usually sold already dressed, but if you happen to purchase a rack that is full intact, you can easily butcher it yourself. At the end of the rack, there may be a remnant of the shoulder bade between the overlying fat and the main muscle. If it is there, pull it from the rack with your left hand and cut it from the attachment with a boning knife. Discard this piece of bony cartilage. If the rack still has the bone attached, it is necessary to remove this set of bones so that the meat is easy to carve after roasting. Place the rack, rib side down, on your cutting board with the chine bone to your right and the tips of the ribs to your left. Use your fingers of your left hand to pull the fat and meat away from the chine bone. Hold a boning knife with your right hand and slide the blade down the length of the chine bone. Keep the knife slightly angled towards the bone so only a little bit of meat is left attached to the bone as possible. Make long cuts from the far end to the near end so that the meat is trimmed neatly. Pulling the meat away from the bone with your left hand, cut down along the bone until you can see the ribs attached to it. Hold the ribs with your left hand so the meat side is away from you, pulling the meat away from the chine bone. Chop through the ribs when they attach to the chine bone. Do this very carefully and be sure to keep your left hand out of the way of the blade. Use only a little force to chop through two or ribs at a time. The harder you chop, the cleaner the cut will be. Look at each end of the rack to see where the main piece of meat ends on the side towards the ribs. Place the rack, rib side down, on your cutting board with the spine edge towards your upper right. Hold the rack with your left fingers. Using a boning knife held in your right hand, make a cut through the skin and fat that connects the two cuts that you made in the skin. Cut all the way to he ribs. Then rotate the knife so the edge of the blade points to your left and cut the skin and fat off of the ribs. Discard the piece you just removed. Now to remove the meat between the rib bones, hold the bare rib at the end of the rack with your left hand. With the boning knife in your right hand, puncture the meat between each pair of ribs. Then cut down along each rib, to remove the small piece of meat between the ribs. Alternatively, you can cut down one side and up the other, rotating the knife at the bottom. Discard the meat just removed. Now, place the rack of lamb rib side down on the cutting board with the ribs pointing towards you. Support the rack with your left hand. Using a paring knife, scrape away any meat or membranes still covering the rib bones. Flip the rack of lamb over so the skin is on your cutting board. Near the edge where the skin meets, the meat on the end away from the ribs is a band of tough elastic white tissue that must be removed. Carefully cut the white tissue from the meat with a boning knife, Start at one end, and as you separate the band from the meat, pull the loose end with your left hand. The band should separate from the meat very easily without damaging the meat. The rack of lamb can be roasted with the skin in place or without it. If you plan to leave the skin in place, lightly score the skin in a diamond pattern, with the tip of a sharp knife. If you want to remove the skin and some of the fat attached to it, use a boning knife to separate the skin and fat from the board from right to left. This piece should come apart very easily.