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Lamb Rack Frenched – Grass-Fed | New Zealand | 450g
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Frenched New Zealand lamb rack from Integrated Foods, 450g. FIANZ Halal certified. A lean eye of meat above a thin fat cap, prepared French-style for a clean presentation. Try our Lamb Rack with Tzatziki and Mash recipe for inspiration.
Description
About this cut:
Frenched New Zealand lamb rack from Integrated Foods, Gisborne, NZ. Each rack has a lean eye of meat sitting above a thin fat cap. The cut is prepared French-style with the rib bones cleaned for a clean presentation. FIANZ Halal certified.
Where it comes from:
Integrated Foods, Gisborne region, North Island, New Zealand. FIANZ Halal certified.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Sear fat-side down in a hot oven-proof pan, then roast at 200 degrees Celsius for 15 to 20 minutes for medium-rare. Rest for 5 minutes. Carve between bones. Try our Lamb Rack with Tzatziki and Mash recipe.
Good to know
- Origin: Gisborne region, New Zealand
- Free-range, grass-fed; FIANZ Halal certified; no added hormones
- 450g per rack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Reference nutrition per 100g from Beef + Lamb New Zealand's Nutrition Guide (Massey University research). Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb range.
Frequently asked questions
Yes, this frenched lamb rack is Halal certified, verified under FIANZ, New Zealand's national Halal certification body. It comes from Integrated Foods in the Gisborne region, raised free-range and grass-fed with no added hormones. The rack is blast frozen at source and ships to Singapore under an unbroken cold chain.
This rack is supplied by Integrated Foods, farmed on New Zealand's North Island in the Gisborne region, where high rainfall and mineral-rich pasture support year-round grazing. The lambs are raised free-range with outdoor access and finished on grass, not grain. No added hormones are used at any stage of production.
Pull the rack at 55 degrees Celsius internal temperature for medium-rare. Rest it for 10 minutes before carving; the temperature will carry over to around 58 to 60 degrees during that rest. Carve between the bones to serve, and check with a meat thermometer rather than relying on cooking time alone.
Frenching means the rib bones are scraped clean of fat and connective tissue, leaving an exposed bone handle above the eye of meat. This gives a cleaner presentation for carving at the table and lets the fat cap render evenly during roasting. Unfrenched racks keep more fat and cartilage between the bones.
The rack is blast frozen at 450g and keeps well in your freezer until the use-by date printed on the pack, typically around 12 months from processing. Once thawed in the refrigerator, cook it within 3 days and do not refreeze. Always check the printed date before use.
