One full 450g (15.8oz) lamb rack. Our quality lamb racks are closely trimmed and ready for cooking. There is no need to trim off excess fat or expose bones for an elegant display. You can either cut the rack into smaller chops and grill individually or cook the rack as is and then slice into lamb chops. We recommend cooking the rack as a whole for a juicer experience as it is easier to hit the recommended medium-rare temperature when cooking as a whole. ✔ All year free-range and open pasture-raised. Grass-fed and grass-finished. ✔ Humanely raised and treated with respect by family farmers. ✔ No subtherapeutic use of antibiotics. ✔ Free of growth-promoting hormones. ✔ No GMO-feed. ✔ Tender, juicy and light in color due to the natural feed and the young age of the lambs. Click here for further recipe & cooking instructions Contents Contents 1 Rack Weight 450g (15.8oz) Serves Serves 3-4 (Depends on the serving style) Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time In the fridge: approx. 24hIn ice-water: approx. 2h Cooking Method Cast-Iron skillet sear and oven finish, grill Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. Details Also known as Spring lamb, lamb ribs, lamb cutlets, lamb rack, lamb loin, rack of lamb Country of Origin New Zealand Ingredients Lamb Cut from Rib Category Steaks, Chops, Roast Packaging Vacuum packed New Zealand lamb is internationally known for its superior quality and taste. Our New Zealand lamb takes it one step further: All year free-range open pasture-raised, grass-fed lambs. Free of growth-promoting hormones and subtherapeutic use of antibiotics. This is the finest lamb available. If you have never tried lamb or had a bad experience with lamb in the past we urge you to give New Zealand premium quality lamb a try. Our lamb comes from family-owned and operated farms and ranches in New Zealand only. Ethical raising has always been the cultural tradition in New Zealand. At A Glance Sheep Breed Romney and other mixed breeds Farm/Ranch Family farms in New Zealand Region North Island of New Zealand Breeding All year free range on open pastures Feeding Grass-fed and grass-finished Traceability 100% fully traceable from farm to fork through lot numbering and management. Growth-Hormones Never Subtherapeutic Use of Antibiotics Never Chemically Pesticide Treated Grass Never GMO feed Never Frenched Lamb Rack Recipe Instructions Completely defrost the rack in the fridge for 24h or in water for 2h. Open the pack and let the meat "breathe" for about 15 minutes at room temperature. We say it again and again, top quality meat does not require a ton of spices and sauces. You want to experience the natural taste as is. So please do not go overboard with the seasoning. Trust us, our products taste incredibly great as they are. For the lamb rack, we recommend sea salt, freshly ground black pepper, garlic powder, dry thyme leaves, and olive oil. That's it. Lightly rub the rack from all sides, especially the fatty parts as these will distribute the flavors all over the chops. Next, we want to sear the rack from all sides. For this, you'll need to prepare a skillet or fry-pan to very hot and add either olive oil or non-salted quality butter. Sear the rack with the fat side down first and make sure to keep turning. Keep turning. All we want is a crispy crust. In the meantime prepare the oven to 180 degrees Celsius (350 degrees Fahrenheit). Once the outer layer has caramelized the rack is ready for the oven. Place on an oven tray. Take a look at this elegant piece. Not even done yet and it already looks fantastic. Place the tray in the middle of the oven and set the timer to 15 minutes. Depending on your oven it may take up to 25 minutes. We highly recommend cooking to medium-rare. Lamb is perfectly safe to be even eaten rare. The best way to check is with a thermometer. For medium-rare remove the rack from the oven once the core temperature hits 50 degrees Celsius (130 degrees Fahrenheit) Take a look at this gem. Let the rack rest for a couple of minutes as it continues to cook on the inside. Once you feel the urge of not wanting to wait anymore take a sharp knife and slice in between the ribs. If you hit a bone you have missed the middle, keep trying. Evenly pink in the middle. This is the way it should be. Our Japanese staff was pleasantly surprised. How come there is no displeasing lamb smell, how can lamb be this tender and juicy? Well, ladies and gentlemen, this is quality lamb from New Zealand. Now, you will always have folks that are uncomfortable with medium-rare or rare meat for a variety of reasons - take pregnancy for example. In this case, heat up the skillet or fry-pan that you have used for searing to very high heat, add a bit of olive oil if necessary. Very lightly season the chops with salt and freshly ground black pepper and sear on both sides for 30 seconds each. We are great fans of the natural taste of quality products and will always recommend avoiding heavy sauces and spice mixes. Try our New Zealand lamb just like this - you'll love it. If you had a bad experience with lamb in the past - give our quality lamb a chance. Lamb chops taste best eaten by hand. Juicy, tender and flavorful New Zealand quality lamb. Enjoy
