Frenched Rack Of Lamb

$80.99
$0.00 $80.99
• 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. Lambs live outdoors on our pastures of grasses and legumes
  • Raised clean. Lambs never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • A special-occasion centerpiece
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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

Our Lamb

Our 100% grass fed and finished lamb comes from both our Long Island pastures & partners that uphold the Acabonac Standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Pasture Raised on Open Land

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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