8-Rib Lamb Rack

About

The 8-rib lamb rack is a well-trimmed rack 75mm from eye muscle, fat and false cap removed then frenched to 50mm from rib ends. Full eight ribs.

 

Nutritional Information

Protein	19.9 g
Energy - kilojoules	707 kJ
Energy - calories	169 kcal
Fat - total	10.0 g
Fat - saturated	4.4 g
Sodium	61.6 mg
Iron	1.4 mg

 

Preparation Requirements

Bone Req: Bone In
Product Group: Middles
NZ Meat Guide Item Code: 3552

 

Cooking Tips

The key to a perfectly roasted 8-rib lamb rack is balancing high heat for exterior caramelization with gentle cooking to maintain juicy tenderness. Start by searing all sides in a hot pan until golden brown (about 2-3 minutes per side), then transfer to a 190°C (375°F) oven for 18-22 minutes for medium-rare. This impressive cut shines with simple seasonings - try a coating of Dijon mustard, herbs, and breadcrumbs for an elegant crust. The 8-rib rack reaches optimal flavour at an internal temperature of 57-60°C (135-140°F), allowing for carryover cooking during the essential 10-minute rest. For picture-perfect presentation, slice between the bones to create individual cutlets that showcase the rosy centre surrounded by flavourful crust. Perfect for special occasions, this premium cut serves 3-4 people.

 

Standpack No

35138 & 35137