Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and sustainable methods in a healthy, stress-free environment. The result of the careful husbandry and shepherding is lamb of superior tenderness and fresh, full flavor. Cooking Methods: Pan-Roast, Roast, Sous Vide, Grill Cooking Tips: Rack of lamb pairs well with a variety of seasonings, from fresh herbs like rosemary and thyme to Di...
Crosscut slices of the boneless loin are known as medallions or noisettes. They are best suited for rapid cooking methods such as sautéing, ...
Grass-fed lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growin...
Bone is removed. Loin is tied into a roast from the shortloin that sits between the leg and the rack. The outer layer of fat around this cut provid...
Bone is removed from a shoulder. Boneless shoulder can be tied or untied. Ask the butcher for a small pocket that will allow for stuffing. It is a ...
Stew meat can come from any part of the animal, but we recommend it come from the shoulder, as it becomes incomparably tender during stewing and br...
Sits above the knee joint and below the leg. Slow cooking at a low temperature with stock and/or wine will provide the best flavor. The meat will l...
Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and sustainable methods in a healthy, stress-free environment. The result of the careful husbandry and shepherding is lamb of superior tenderness and fresh, full flavor.
Cooking Methods: Pan-Roast, Roast, Sous Vide, Grill
Cooking Tips: 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.
| Category | Lamb |
|---|---|
| Product Name | Rack of Lamb, Frenched (Domestic) |
Good and Fresh Meat I really Loved it
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