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Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
  • Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
  • Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
  • Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
  • Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
  • Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
  • Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)
  • Australian Lamb Rack Frenched Cap on 1 kg (8 Ribs)-Feather & Bone (2405141807162)

Frenched Lamb Rack - 8 Ribs

Available

HK$480.00

  • Veg
  • Veg
  • Veg
  • Veg
Description

'Frenching' is the process of removing the fat and sinew from between the ribs of a rack of meat to create a joint that is simple to carve into individual cutlets or steaks. And on top of that, it looks downright fancy! Start the rack in a very hot oven, 250° for 10 mins, then lower to 150° for another 10 to 20, rest for 10 and you're done!

Our lamb comes direct to us from Jimba Premium Lamb in Australia, fresh, never frozen and is unbeatable in terms of quality, freshness and taste. Lambs graze on natural Australian grasslands throughout their lives. They are 100% grass-fed, pasture-raised, and free of artificial additives and hormone growth promotants—a pure product of their pure environment.

This rack has eight ribs and weighs approximately 1kg. You can choose 'cap on' to keep the fat, which you can render down or turn into crackling, or 'cap off' and we'll remove it for you for a leaner cut.