Description
Lamb from Australia, raised humanely without antibiotics or hormones, in a natural and free-range environment which offers optimal growing conditions, and nutritious grasses like rye and clover for the lambs to eat. A stress-free lifestyle produces lamb that is distinctively clean tasting, mild, tender, and not at all gamey.
A “rack” of lamb is a section of ribs, usually 7, sometimes 8 lamb chops in one piece. A classic way to prepare a rack of lamb is with the bones “frenched” or exposed. This is an amazingly succulent and tender cut, renowned for its rich flavor and presentable appearance when served. Traditionally roasted whole or cut into cutlets.
