Lamb Frenched Rack

This whole lamb rack is the ultimate centerpiece, elegant, tender and naturally impressive. With its delicate texture and beautifully exposed bones, it is perfect when crusted and roasted for a stunning date night showstopper. Delicate, refined, and consistently rewarding, it's the kind of centerpiece that looks every bit as impressive as it tastes. Sourced from New Zealand, it is 100% grass-fed, free range, raised without antibiotics or added hormones, delivering exceptional consistency every time. This is a defrosted product and not suitable for re-freezing.

Also known as: Lamb Rack

Weight: Fat Cap Off 500g
Fat Cap On 700g

Trivia

The Crème de la Crème. This is a French chef's dream. Herb crusted and roasted to perfection, there isn't a better romantic meal.
Frenched/Frenching is a culinary term for the process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation and also to create a handle for easy eating.

Cooking

Preferred Cooking Method: Season liberally with your preferred rub or marinade or if you are preparing for a special occasion, apply an herb crust to the rack. Sear in a pre-oiled pan until all sides are browned and add to a pre-heated oven (150c) for about 30 minutes until an internal temperature of no more than 55c is achieved. As always we recommend investing in a good internal meat thermometer like a "Meater" to make this process much easier.
Alternatively, you can grill this roast outdoors over medium heat but beware of flare ups that will easily burn the meat if left unattended. Grill on all sides flipping often until desired doneness is achieved.