The lowered number ribs, 1, 2, 3, etc., are towards the front; or as you said, closer to the "shoulder." The higher numbered ribs, 11, 12, and 13 are towards the rear of the animal. In this case, the last rib, 13, butts up against the loin.
A lamb has 13 ribs. Ribs 1 through 4 are used as riblets. Ribs 5 - 12 are the rack. I don't remember how the 13th rib, as much a part of the loin as the rib, is used -- if at all.
If you order "rack of lamb" in a restaurant, you are nearly always served a half-rack -- that is to say, 2 double chops or 4 ribs.
The current "hot" presentation is to french the ribs before cooking, then remove every other rib at carving, so each double chop is presented with but one bone. Bones used to be protected during cooking, so as to present white; but that's no longer the style. Modern cooks seem to prefer them with a slight char.