- Pasture Fed Lamb
- Premium Lamb Roast
- Try this quick and easy recipe for our Roasted Lamb Racks
- The rack is prepared from a side of lamb by the removal of the forequarter with a straight vertical cut along the specified rib bone and a horizontal cut along the top of the flap. The rack contains rib bones, backbone, and thick, meaty rib eye muscle. The rack is usually further prepared by the removal of the cap and the frenching of the bones.
- Click here to see the Lamb Cut Chart
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Best rack of lamb! So tasty! So perfect!
Beautiful tender lamb. Possibly best lamb rack I have cooked and eaten :-)
Succulent lamb racks, certainly lived up to expectations. Moist and tender, I would purchase them again.
When I oven roast this rack and cut it down the middle, I can't tell which is the big end to have for myself! Great flavour, great meat content and enough fat for flavour.
The picture does not do this cut of meat justice. It looks good in the picture, but even better when it gets delivered.
We had this last Friday for dinner and I have to say that it was one of the best meals we have had in a very long time. My wife is the most awesome cook ever - this meat took her cooking skills to a new level :-)
Do yourself a favour and try any of the lamb cuts from The Free Range Butcher - you won't be unhappy you did.
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