Rack of Lamb

Description

Rack of Lamb is one of the most impressive and tender cuts you can bring to the table. Cut from the rib section of grass-fed, free-range Australian lambs, it delivers delicate, sweet-flavoured meat that roasts beautifully and looks stunning whether served whole or sliced into individual cutlets.

Sourced from grass-fed, free-range lambs, our rack of lamb offers clean, natural flavour and fine-textured meat that cooks quickly and rewards you with a result that feels both premium and effortless. Each rack typically contains 8 ribs and is trimmed for your convenience.

The meat is well-marbled, ensuring a succulent and flavourful result when cooked. It is an excellent choice for roasting, particularly when you want to impress guests or create a special meal. A whole rack roasts in around 20-30 minutes, depending on size and preferred doneness, making it a practical option for dinner parties, date-night cooking or a family meal that feels a little more special.

French trimming is available on request if you would like the bones cleaned and exposed for an even more refined presentation. Whether you serve it as a centrepiece roast or carve it into individual cutlets, rack of lamb delivers the kind of tender, juicy result that makes lamb one of Australia's favourite meats.

Quick Facts

• Type/Cut: Rack of lamb (rib section)
• Key features: Grass-fed, free range, French trimmed available on request
• Best for: Roasting, grilling, pan-searing, special occasions, dinner parties
• Flavour/texture: Tender, fine-textured, delicately sweet lamb flavour
• Prep notes: Best served rare to medium; sear first, then roast; rest well before carving

Why You'll Love It

• Grass-fed and free range for clean, natural lamb flavour
• One of the most tender and visually impressive cuts available
• Quick to cook compared to larger roasts — around 20-30 minutes
• Equally at home as a centrepiece roast or sliced into individual cutlets
• French trimming available on request for an even more elegant finish

Cooking Tips

• Remove the rack from the fridge 30 minutes before cooking so it can lose some of its chill and cook more evenly
• Sear fat-side down in a hot pan until well browned and the fat begins to render, then turn to colour the other sides
• Transfer to a hot oven (around 200°C) and roast until your preferred doneness — aim for medium-rare (about 52-54°C internal) to keep the meat tender and juicy
• Wrap the exposed bone ends in foil before cooking if you have had the rack French trimmed, to prevent them from burning
• Rest the rack for at least 5-10 minutes before slicing to allow the juices to settle
• Slice between the bones with one clean stroke per cutlet for the neatest result

Serving Ideas

• Serve whole as a centrepiece roast with roast potatoes, seasonal greens and a red wine jus
• Slice into cutlets and plate with a fresh herb salsa verde, roasted vegetables or a light salad
• Pair with Mediterranean-style sides like couscous, grilled eggplant and a yoghurt-based dressing for a lighter meal
• Add Rack of Lamb to your next order when you want a premium, tender cut that delivers both flavour and presentation.