Lamb Rack - Domestic - 8 Rib Cap Off - Frenched
Available size: 1.5lb Avg Rack
An 8-rib rack of lamb comes from the backstrap of the animal with the ribs still attached. Think of it as the “prime rib” of lamb, only it’s much, much smaller.
“Frenched” means that each of the ribs has been scraped and cleaned of fat (and some meat) providing a refined, elegant appearance.
Our Frenched, 8 rib cap off rack comes from all natural American lamb that was grass-fed on open pastures and grain finished as needed. Sustainably raised, you’ll find our lamb to be delicious, lean, and nutritious.
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Rack of lamb is best prepared by roasting. Start with a high temperature (400°F) for the first fifteen minutes. Then reduce the temperature to 325°F.
Many cooks roast their rack of lamb with a combination of garlic and rosemary accompanied by whole roasted carrots, Yorkshire pudding, and a green salad.
If you’re looking for something a bit fancier, try this Pomegranate and Fennel Glazed Rack of Lamb recipe from Epicurious. Add roasted root vegetables and you have a meal that will impress your guests!