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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≪
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Rack of Lamb
You will not be disappointed ...