Frenched Rack Of Lamb

$82.00 USD
$0.00 USD $82.00 USD
• Per package
Per package

5.0 average rating from 2 reviews

20oz avg/package

  • Frenched bones for a beautiful, chef-style presentation
  • 100% grass fed and finished. Our lambs live outdoors on our pastures of grasses and legumes
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our pigs never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • A special-occasion centerpiece
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Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Lamb
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Pasture-raised Frenched rack of lamb is an elegant, tender roast with beautifully exposed bones and clean, delicate flavor—perfect for special occasions or simple, impressive dinners. A quick 20–30 minute oil-based marinade or herb rub enhances browning and gives you a more forgiving cooking window. For ideal texture, cook rack of lamb to medium-rare to medium (135–145°F).

Cooking Ideas:

  • Oven-Roasted Rack: Sear briefly to develop crust, then roast at 375–400°F until your desired doneness
  • Herb-Crusted: Coat with a mix of olive oil, garlic, rosemary, thyme, and breadcrumbs for a classic, aromatic finish
  • Grilled Rack: Sear over medium heat, then move to indirect heat to finish gently without flare-ups
  • Individual Chops: Roast whole, then slice into rib chops just before serving for the most tender result

General Tips:

  • Bring to room temperature before cooking for even doneness
  • Use moderate heat—rack of lamb cooks fast and can dry out on high heat
  • Rest 10 minutes before slicing to keep juices in the meat
  • Slice between the bones into individual chops after resting for a beautiful presentation
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