to further comment... I've been a breeder of sheep my entire life, been a judge on the collegiate level, and an exhibitor at more shows in one summer, than most people attend in a lifetime.... but my main driving force behind bettering the sheep industry is I'm a consumer of lamb meat, my own processor, and I truly enjoy carcass evaluation.
Every time I hear a judge on the mic, especially one who does not produce, or consume lamb meat-- almost every time the first thing from their mouth will be a "big ole rack", and I feel this is almost the least important portion of a lamb carcass.
If you have ever done your own butchering, you'll understand what I am coming from... The loin is the most valueable portion of a lamb carcass (and the most pleasing to consume), and in with the hip-- makes up the hindsaddle- the 2nd highest valued cut. . The rack however, is made up of quite a few different muscles, which lead to seam fat, and from there create a less than ideal eating experience.
well.... that's about enough for now...