Grass-fed 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. This rack of lamb has been frenched down to the eye muscle and denuded, so there is no fat or silver skin left - making it a perfect choice for 'lamb lollip...
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...
This cut is prepared from the front quarter by removing the neck, breast and shank. It is a well-exercised muscle that has plenty of connective tis...
Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and su...
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...
Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and su...
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 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. This rack of lamb has been frenched down to the eye muscle and denuded, so there is no fat or silver skin left - making it a perfect choice for 'lamb lollipops' as chefs like to call them.
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. Our frenched and denuded rack has little fat so brush with olive oil or duck fat before cooking to help maintain moisture. 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 & Denuded (Australian) |
Good and Fresh Meat I really Loved it
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