About this cut: A Frenched lamb rack has the rib bones cleaned and exposed, with a lean eye of meat sitting above a thin fat cap. The cut is compact but concentrated in flavour, with a tender, fine-grained texture that responds well to high-heat cooking. Best served medium-rare to medium, carved between the bones.
Where it comes from: Sourced from Gisborne pastures on New Zealand’s North Island, where high rainfall keeps the grass lush year-round and lambs graze close to the Pacific Coast. View our sourcing page.
How it gets to you: Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it: Thaw in the refrigerator overnight. Sear the fat cap in a hot ovenproof pan until golden, then roast at 200°C for 12 to 15 minutes for medium-rare. Rest for 10 minutes before carving between the bones. Try it in our Rosemary Rack of Lamb Roasted with Lemon Potatoes recipe.
Good to know
- Halal-certified
- 100% grass-fed; pasture-raised
- Serves 1-2
- Weight variance (±10%)
- Keep frozen; use within 3 days of thawing
Also available as: Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb Collection.
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