New Zealand Free-Range Frenched Lamb Rack B-Grade (450g)

Canterbury
LB260W

8 items left

Description

Usually, B-grade products are products that don't fit our high-quality standards. This time it is the reverse. These items are of higher quality however the cutting specifications are different than our regular Lamb Rack. These come with an extra top layer of fat, called cap-on. Just a few packs are available. Find our regular product here.

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 this premium quality lamb a try.

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. There are approximately 8 chops per rack. 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.

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. These lamb chops are incredibly tender and loaded with flavor. Simple to prepare and visually impressive. Our top-quality lamb is free of strong lamb odor and the meat is tender, juicy and much brighter in color due to the young age of the lambs at the time of harvest. Find out more below.




Contents

Contents 1 Rack
Weight Approx. 450g (0.9 lbs.)
Serves Serves 2-3 (Depends on the serving style)

Shipping & Handling

Shipping Shipping and delivery is frozen
Handling Keep frozen below -18°C (32°F)
Defrosting Time In the fridge: approx. 24h
In ice-water: approx. 2h
Cooking Method Cast-Iron skillet sear and oven finish, grill
Expiration Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.

 

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

 

About New Zealand Pasture-Raised Lamb

✔ All year free-range and open pasture-raised. 100% grass-fed and grass-finished.

✔ No GMO-feed.

✔ Humanely raised and treated with respect by family farmers.

✔ No subtherapeutic use of antibiotics. 

✔ Free of growth-promoting hormones.

✔ Free of gamey flavor and strong lamb odor. Tender, juicy and light in color due to the natural feed and the young age of the lambs.

✔ Excellent source of Vitamin B12, Iron and Zinc. Low in Sodium. 


 New Zealand Lamb

 

At A Glance

Sheep Breed Romney breed
Farm/Ranch Family farms in New Zealand
Region North Island of New Zealand
Breeding All year free range on open pastures
Feeding 100% 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

Cap-Off Rack of Free-Range Lamb

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. 

Cap-Off Rack of Free-Range Lamb

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.

Cap-Off Rack of Free-Range Lamb

Lightly rub the rack from all sides, especially the fatty parts as these will distribute the flavors all over the chops.

Cap-Off Rack of Free-Range Lamb

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. 

Cap-Off Rack of Free-Range Lamb

Keep turning. All we want is a crispy crust. In the meantime prepare the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Cap-Off Rack of Free-Range Lamb

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.

Cap-Off Rack of Free-Range Lamb

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) 

Cap-Off Rack of Free-Range Lamb

Take a look at this gem. Let the rack rest for a couple of minutes as it continues to cook on the inside.

Cap-Off Rack of Free-Range Lamb

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.

Cap-Off Rack of Free-Range Lamb

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.  

New Zealand Lamb Chops

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.

New Zealand Lamb Chops

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. 

New Zealand Lamb Chops

Lamb chops taste best eaten by hand. Juicy, tender and flavorful New Zealand quality lamb. Enjoy

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