Let’s explain the terms. This rack of lamb has been frenched down to the eye muscle and denuded, so there is no fat or silver skin left.
The bones are completely cleaned, exposing almost their full length, and only a delicate morsel of delicious lamb is left.
This elegant cut makes a striking presentation when served as a full rack and sliced at the table. But we think it’s also perfect for quick grilling; the chops can be eaten out of hand at an outdoor party.
Some chefs serve these as lamb “lollipops” with a mint or chutney dipping sauce. We heartily recommend it.
It’s hard to eat just one. Maybe they should be called lollichops.
Just the facts
- 100% grass-fed
- Humanely raised on spacious pastures
- No antibiotics or hormones from birth
- Healthy source of lean protein, minerals and B vitamins
- Delicious, sweet, tender meat
- 2 racks of 8 ribs each per package
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our goal in all we do is to provide healthy and delicious meat that comes from a clean and sustainable environment. We are dedicated to finding ranchers and farmers that share our vision of a more humane and sustainable way of rearing livestock. That’s why we work only with those who respect nature and focus on the best animal welfare practices.
D’Artagnan sources lamb from Australia, where there is a strong tradition of pasturing these woolly ruminants. Our humanely-raised lamb comes from a clean and natural, free-range environment where the young animals graze on grasses like rye and clover in spacious pastures and semi-arid rangelands.
Most importantly, when lambs are raised this way there is no need for antibiotics to prevent disease, as is common in crowded feedlot conditions. Our lambs are never, ever administered antibiotics, hormones or any other unpleasant substances.
The Border Leicester-Merino, Dorset and White Suffolk cross-breed sheep are raised to maturity in 6 months, instead of the more typical 9-12 months. The idyllic growing conditions, low-stress environment and the young age of the lambs all ensure a clean, mild-tasting meat that is never gamey.