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Remove skin from meat using a sharp knife to cut underneath and separate it from the fat beneath.
Trim away any thick areas of excess fat.
Locate where the lean 'eye' of meat meets the thick chine bone at the base of the rack, slice along the bone and use long sweeping strokes to cut the meat away from the bone, slicing as close as possible.
Lay the rack bone side up, turn the knife horizontally and slice the meat away from the rib bones, using the same sweeping strokes and cutting as close to the ribs as possible to free the bones.
Use the tip of the knife to cut out the small crescent of cartilage from the shoulder blade located between the fat layers at one end, and cut out and discard the rubbery white tendon found along the edge of the fillet.
Trim off any excess fat from the meat, leaving a very thin, even layer of fat, then roll it up tightly to make an even cylinder, starting with the fillet and working towards the thin flap of fat.
Use short pieces of string to tie the roll at 4cm intervals, trim any excess string to neaten, then slice the roll into noisettes, cutting evenly between each piece of string.
Fry the noisettes in a mixture of a little butter and oil for 5 minutes each side, then remove the string before serving.