[Wakanui Spring Lamb] New Zealand Lamb Rack Frenched (450g) + Free Lamb Rub Spice
|UNIT PRICE||￥1,262 / per 100g|
|Country of origin||New Zealand|
|RAW MATERIALS||Seal salt,black pepper, rose mary, Cumin powder, lemon peel granula, garlic powder, oregano, other spices.|
|PACKAGING AND HANDLING||Keep Frozen at -18 degrees C|
Wakanui Spring Lamb
Wakanui Spring lamb are born in the spring in New Zealand,. From Spring to the begining of Summer, this is the time where the lamb meat's nutritional value is at its peak! Being raised on pasture grass, the meat also reaches its peak deliciousness a few months later. The lamb is only a few months old before slaughter.
※Note: By definition lamb is only a few months old, without any permanent teeth.
European Spec lamb has a long history as being used as a high quality ingredient. This lamb is soft, tende,r and quite juicy!
Frenched lamb rack from New Zealand, the land of lamb. "Frenched" means that the rib bones are exposed by cutting off the fat and meat covering them.
We include one pack of our original lamb rub spice, which we created specifically for lamb products. Use it as a pre-rub with olive oil before cooking.
We recommend cooking the rack bone side down in a skillet. After browning, roast the lamb in a preheated oven for 12 to 18 minutes, depending on the degree of doneness you like. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.
As side dishes, you could serve roasted potatoes, spinach salad or steamed Asparagus. Perfect for your next Easter or Christmas dish! If you don't like your lamb "dry", you could serve it with a spicy mustard or mint sauce. Should taste wonderful alongside the lamb rub.
(Check out the related items listed below for our meat thermometer and other lamb products!)
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
Huge taste out of a little packageChris2023/11/22Gender: MaleAge: 40 - 49This spice rub really adds an extra dimension to these cutlets. Cook in a pan with some olive oil and finish with a lump of butter. Amazing!
SOFT, JUICY and BEST SPICE EVER!!!!TakoElvis2023/10/20Gender: FemaleThough we love Meat Guy's leg of lamb and boneless leg of lamb, the Wakanui Spring Lamb's juicy tenderness was unsurpassed, as was the gifted spice accompanying the chops. (It contained coriander which I love but never thought to use with lamb. While the legs of lamb offer an appreciated thriftier price point, so happy to have tried something more expensive and tastier.
Top qualityWalt2021/01/16Will order again
Superb!David2020/07/04Beautiful rack, tender and juicy cooked to medium rare @ 52°C internal temp. The spice rub also was excellent. Served with basmati & brown lentils w/ carmelised onions and buttered steamed carrots. Will order again.
AwesomeMark2020/06/26Bought the lamb racks while on 40% discount and got there packs. Just had the first lot tonight, cut them up into individual chops and cooked them on the BBQ served up with salads and bbq corn cob, awesome, very tender and tasty.
I totally recommend buying some, even better when they are on special.
Rack of LambRichard E. Poulin Jr.2018/05/13Ok, I've seen this website several times and decided to try it out. I ordered to racks of lamb from New Zealand to cook on my Traeger grill. The racks of lamb were delivered to my house nicely packaged and still frozen. In the past I have been eating lamb from the United States which is good but does not compare to New Zealand! I smoked the lamb using apple pellets and used the spice rub packages that came with my order. I cooked the lamb to 125 degrees fahrenheit and it came out perfect at medium rare. It was so tasty it reminded me of the lamb dishes I ate in Austraila. The Meat Guy order service is excellent and I will be ordering all my future lamb orders from this company in the future. Well worth the money!!!
-Guest2017/10/18Very..very tasty lamb.. I was brought up in the UK on Australian, New Zealand and of course Welsh lamb. I fully recommend this lamb, very tender and only a short time to cook in the oven, after a brief sear in the fry pan with a little butter. Looking forward to the second set of 4 chops :)
You will not be disappointed ...