Pastured Frenched Rack Of Lamb

$81.00

per package

Grilling favorite, a true indulgence
Each package contains 1 lamb rack and weighs approx. 20oz (1.25 lbs)
Higher content of omega-3 fatty acids, CLA, and other nutrients than grain-fed lamb, also lower in saturated fat and higher in protein than grain-fed lamb
Each package is individually packaged, frozen, and will last about 1 year in your freezer

Home Delivery

Minimum order $125. Free shipping for NY, NJ, CT at $200
Shipping charge calculated at checkout (flat-rate depending on delivery location)
All orders shipped frozen. All products individually packaged
Nationwide shipping Monday thru Thursday
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

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

Roasted: Prepare a mouthwatering roasted rack of lamb with ease. Preheat your oven to 450 degrees. Season the meat with a sprinkle of salt and pepper before browning all sides in a pan with heated olive oil. Once beautifully browned, brush the surface with mustard and coat it with seasoned breadcrumbs. Place the rack, bone side down, in a baking dish and roast it for 12-18 minutes for a medium doneness. Allow the lamb to rest for 5 minutes, letting the flavors harmonize before serving.
Sous Vide: For those seeking the perfect level of even doneness, sous vide is your next culinary secret. Set your water bath to 140 degrees for a medium cook and immerse the rack of lamb for 2-4 hours. Cooking for 2 hours will result in a slightly more chewy texture, while longer cooking times create melt-in-your-mouth tenderness. Enhance the flavors by adding aromatic herbs to the cooking bag. Once cooked to perfection, pat the lamb dry with a paper towel, season it with a touch of salt and pepper, and then sear all sides in a hot skillet containing a combination of vegetable oil and butter.
Smoked: To prepare, simply brush the rack with olive oil and coat it with a spice blend of your choice. Begin by placing the lamb close to the charcoal for about 5 minutes to develop a rich sear, then move it to the cooler side of your smoker until the lamb cooks through, achieving an internal temperature of 132-145 degrees.

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