Frenched Baby Lamb Rack 37mm

About

The frenched baby lamb rack is trimmed to the eye, cap removed, and bones cut to 37mm from the eye. Minimum 7 ribs attached.

 

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: 3352

 

Cooking Tips

The key to a perfectly cooked frenched baby lamb rack (37mm) is quick, high-heat cooking to showcase its natural tenderness and delicate flavour. For best results, sear in a hot pan with olive oil for 2-3 minutes per side, then finish in a preheated 200°C (400°F) oven for 12-15 minutes for medium-rare. This premium cut reaches ideal doneness at an internal temperature of 57-60°C (135-140°F), allowing for a slight rise during resting. Season simply with salt, pepper, and fresh herbs like rosemary or thyme to enhance rather than overpower the sweet, mild meat. Always rest the rack for 5-10 minutes before carving between the bones for elegant, restaurant-quality presentation. The 37mm thickness ensures consistent cooking throughout each succulent chop.

 

Standpack No

35196