The perfect showstopper, rack of lamb is a brilliant roast centerpiece dish, because it's impressive and surprisingly easy to make. Rack of lamb, or carré d'agneau, is a cut of lamb cut perpendicularly to the spine. We carefully trim the bones to reveal an elegant looking chop. We are proud to offer Southdown Lamb, the “Aberdeen Angus” of the sheep industry, hailing from our farm in Hamilton. All of our lambs are free range, antibiotic and hormone free.

Please note that some racks vary in size depending on the size of the lamb. It may vary from 700grams - 1.2 kg. There is 1 rack per pack.

Prices listed are based on the approximate average weight of each product.

BEST USES:
The best way to cook a lamb rack is to cook at a high heat in the oven at 425-450. Ensure you use a meat thermometer, and cook it rare-well done, depending on how you like it. Try using a rub of kosher salt, cracked black pepper, fresh rosemary and Dijon mustard.

RECIPE LINKS:
https://thejewishkitchen.com/kosher-rack-of-lamb/

PLEASE NOTE: prices listed are based on the approximate average weight of each product.

We aim to maintain all our packages within 10% of the listed price.