Lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growing conditions, and nutritious grasses like rye and clover for the lambs to eat. A stress-free lifestyle produces lamb that is distinctively clean tasting, mild, tender, and not at all gamey.
A “rack” of lamb is a section of ribs, usually 7, sometimes 8 lamb chops in one piece. A classic way to prepare a rack of lamb is with the bones “frenched” or exposed. This is an amazingly succulent and tender cut, renowned for its rich flavor and presentable appearance when served. Traditionally roasted whole or cut into cutlets.
Lamb Rack Standard (Australia - Approx. 1.4kg)
Frozen Lamb Rack Standard Bone in
Weight: Approx. 1.4kg /piece
Note: The prices given are estimates, they may slightly vary based on the actual weight of your product.
Rack of lamb pairs well with a variety of seasonings, from fresh herbs like rosemary and thyme to Dijon mustard, spicy harissa, or simply olive oil and coarse salt and pepper. Gently score the fat cap before cooking.
The rack can also be sliced into individual or double chops before cooking, if desired.
Rack of lamb and lamb chops are best enjoyed medium-rare, or 145 degrees F on an instant-read thermometer. Always allow the finished lamb to rest before slicing or serving.