Australian French Rack of Lamb

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          Description

          Experience mouthwatering lamb with a higher percentage of intramuscular fat (think delicious marbling) that’s perfectly balanced with lean meat. This is the best lamb of the highest quality, guaranteed.

          Each Rack of Lamb is sold frozen per rack. Rack weigh between 1.5 - 2 lbs each but most will be approximately 1.75 lbs.

           

          Why is Our Australian Lamb better than what you get at a grocery store?

          Our Australian Rack of Lamb is GLQ5+ which means it has a Higher Lean Meat Yield with delicious marbling.

          What is unique about this Australian French Rack of Lamb is the feeding program and how the fat is distributed.
           
          Unlike other lamb where the meat is surrounding by big section of fat - the fat is distributed throughout the meat and the large sections of fat do not exist, which is illustrated in the image below:
           
           

          Lamb on the perfect balance of mouth watering intramuscular fat and just the right amount of tender lean meat; unbelievable quality.

           

          Here a Very Simple Roast Rack of Lamb recipe that comes out perfect everytime:

           
          Ingredients:
          Australian Lamb Rack
          *Any Seasoning of Your choice (Cavender's All Purpose Greek Seasoning is a great choice)
           
          Misc:
          Baking tray
          Parchment paper
           
          Cooking Method:
          Pre heat oven to 370 F
          Put rack on parchment paper on a baking
          tray and liberally season lamb over the rack .
           
          Roast for 30 minutes @ 370 F (making sure lamb is at room temp 1st) this will cook it to medium rare.
           
          Let rest for 5-7 minutes 
          Then slice in-between each bone on a light angle towards the end of the rack.
          Season with sea salt and serve with summer vegetables
          and sprig of mint or mint jelly.

          * If you want to try a crusted rack of lamb, combine these ingredients together and liberally spread mix over the rack of lamb:

          Dijon mustard – ¼ cup

          Plan Flour – 1 tablespoon

          Soy Sauce – 1 tablespoon

          Extra Virgin Olive Oil – 1 tablespoon

          2 sprigs fresh rosemary – chopped

          2 sprigs fresh parsley – chopped

          Salt – ½ teaspoon

          Black pepper (ground) ½ teaspoon